Ranch Recipes

The Carmen avocado looks a lot like the Hass. They both have dark, pebbly skin and rich flavor.

Flavor: It is markedly sweeter and less nutty than traditional Hass and consistently scores among the best in blind tasting panels.

Savor: The Carmen is ready to enjoy when their skin becomes dark green and dull and they yield to gentle finger pressure. Use this avocado anywhere you’d like creamy and rich flavor. Have you tried superboosting your morning smoothie?

The Zutano avocado is known for its pear-like shape and thin, glossy green skin. The skin remains green even when ripe and the inside holds creamy, delicate flavor.

Flavor: Can you taste a hint of lemon in this avocado? Let us know!

Savor: The Zutano stays green when it ripens. Enjoy sliced with a sprinkle of salt and lemon or lime, mashed on toast or in your favorite salad.

You won’t find the Edranol avocado in your neighborhood grocery store. This tree is usually grown as a pollinator tree for the more common varieties. The pear-shaped fruit is medium in size with thin, rough, green skin. The pit is small, and the flesh is rich and of high quality, with a “nutty” flavor. UC Riverside and the California Rare Fruit Growers have rated this avocado as “excellent”.

Flavor: Its flavor is nutty and buttery, with a deep, well-rounded richness. The high oil content gives it a smooth, velvety texture, making it exceptionally satisfying to eat.

Savor: Edranol Avocados ripen from shiny green to dark matte-green. They are perfect for spreading on toast, slicing into salads, or mashing into guacamole. 

The Gem avocado is a premium, seasonal variety prized for its rich flavor and striking appearance. With thick, speckled skin and a generous fruit-to-pit ratio, it's a hidden gem for avocado lovers.

Flavor: The flesh is creamy and smooth, with a buttery texture and a slightly nutty, well-rounded flavor, full of richness and depth. 

Savor: Enjoy Gem avocados sliced on toast, cubed into salads, or blended into dressings and dips. Their thick, speckled skin makes them ideal for scooping and serving right out of the shell for a beautiful presentation. Gems are ready to eat when their skin darkens to black and the speckles take on a reddish hue—they may feel firmer than other varieties, but the flesh inside will be perfectly ripe. 

The Reed Avocado is a large, round variety with smooth, thick green skin that stays vibrant even when ripe. Known for its large size and exceptionally creamy texture, it is a late-season favorite among avocado enthusiasts. 

Flavor: Nutty and buttery, smooth and creamy. Its consistency is almost whipped due to its high oil content, making it one of the creamiest avocado varieties available.

Savor: Reeds start out shiny, and their skin becomes dull (but stays green) when they’re ripe. You can also tell they’re ready to enjoy when they are tender to gentle pressure. The skin peels easily from the flesh when cut into long quarters. 

The Maluma Avocado is a new variety for Brokaw Ranch, discovered in South Africa and recently made available in California. This fruit is hard to find anywhere! This exquisite avocado is similar to Hass in many ways, slightly smoother and darker skin with a more tangy flavor and almond accent.

Flavor: Its flavor is rich, buttery, and slightly nutty, with a deep, smooth taste that lingers on the palate. The high oil content enhances its silky mouthfeel, making it exceptionally satisfying to eat.

Savor: Maluma Avocados ripen black and are perfect for spreading on toast, slicing into salads, or mashing into a velvety guacamole.

Walter Hole is a pollinator avocado you won't find in stores! You might find it at a specialty farmer’s market.

Flavor: Sweet, light taste with paper thin edible skin.

Savor: Ready when smooth shiny skin is black and begins to wrinkle and soften

The Gillogly Avocado is a unique, heirloom variety known for its long neck, smooth thin skin, and exceptionally creamy texture. Grown in select regions, it is prized for its rich, buttery consistency and high oil content, making it a favorite among avocado enthusiasts.

Flavor: Its flavor is deep and nutty, with a subtle sweetness and a luxuriously smooth mouthfeel. The high oil content gives it a velvety richness, making it more indulgent than many commercial avocado varieties.

Savor: Gillogly Avocados ripen black and are perfect for spreading on toast, blending into guacamole, or slicing over salads and grain bowls. Their creamy texture also makes them an excellent addition to smoothies, dressings, and even desserts like avocado mousse for a naturally rich and healthy treat. Their skin is very thin and we like to cut the fruit into long quarters and use a spoon or sharp knife to remove the flesh.

A Navel Orange is a classic, seedless citrus fruit known for its bright orange color, easy-to-peel skin, and sweet, fragrant, juicy flesh. The flesh is tender and bursting with juice, while the signature "navel" at the blossom end is a natural marker of this variety. 

Flavor: Sweet, bright, and mildly tangy flavor with a well-balanced citrusy richness. It’s less acidic than other oranges, making it smooth and easy to enjoy fresh. The juice is naturally sweet with subtle floral notes, and the texture is juicy yet firm, perfect for snacking, salads, or fresh-squeezed juice.

Savor: For a juicy burst, add these oranges to salads, or use their zest in baking. And if you’re feeling hungry, peel or slice and snack! Texture is juicy yet firm, perfect for peeling and segmenting. 

A classic juicing orange, Valencia Oranges are known for their sweet, tangy flavor with a balance of citrusy brightness and mild acidity. It has a balanced acidity that gives it a refreshing, zesty kick, making it perfect for fresh-squeezed juice. Its thin, smooth skin encases bright, succulent flesh that’s bursting with natural sweetness.

Flavor: Bearss are slightly sweeter than other lime varieties, although they are still a lime, after all. Expect a zing!

Savor: When your lime is a bit soft, craft a cocktail or mocktail, bring some brightness to a baking dish, or enjoy on Taco Tuesday.

P.S. They’re easier to slice than peel.

Moro “Blood” oranges are the earliest ripening and darkest of the blood oranges. The fruit is generally smaller than an average orange. You can substitute blood oranges for other oranges in any recipe, and add a bit of drama.

Flavor: Intensely sweet with a tart, raspberry-like twist, giving it a distinct depth compared to traditional oranges. Hints of cherry and pomegranate add complexity, while a touch of acidity keeps it bright and refreshing.

Savor: Moro Blood Oranges are perfect for fresh eating, juicing, or adding a dramatic citrus burst to salads and desserts. Their vibrant juice is excellent in cocktails, vinaigrettes, or even as a natural color boost for citrus-based sauces and syrups.

Daisy Mandarin is a vibrant, medium-sized citrus fruit with a deep orange-red rind and an easy-to-peel skin. It is known for its rich flavor, juicy texture, and beautiful color, making it a standout among mandarins.

Flavor: The flavor is bold and complex, offering a sweet-tart balance. Its moderate acidity enhances its brightness, creating a refreshing and well-rounded citrus experience.

Savor: Daisy Mandarins are perfect for snacking straight out of the peel, adding to fruit salads, or pairing with savory dishes for a citrusy contrast. Their vibrant juice can be used in dressings, cocktails, or desserts to bring out their naturally sweet and tangy notes.

A Gold Nugget Mandarin is a super sweet, seedless, and incredibly juicy citrus fruit with a bright, honey-like flavor and a hint of tropical zest. Its bumpy, deep-orange skin peels easily, revealing tender, bursting-with-juice segments that make it a perfect snack.

Flavor: Gold Nuggets have low acidity, making them smooth and mellow, yet still vibrant and juicy. The sweetness is often compared to a mix of pure orange candy and fresh citrus nectar, making it one of the most flavorful mandarins available.

Savor: Whether eaten fresh, added to salads, or used in desserts, its vibrant, candy-like citrus flavor makes it a standout in any citrus lover’s lineup!

These juicy, tree-ripe Bearss limes are not like the hard supermarket fruit you might be used to. Limes drop from the tree when ripe, and commercial limes in the US are picked while still green. We leave them on the tree to allow flavor, juice, and goodness to grow. You’ll be glad we did.

Flavor: Bearss are slightly sweeter than other lime varieties, although they are still a lime, after all. Expect a zing!

Savor: When your lime is a bit soft, craft a cocktail or mocktail, bring some brightness to a baking dish, or enjoy on Taco Tuesday.

The Eureka is a traditional lemon with classic flavor.

Flavor: Bright, bold and bursting with traditional, citrusy taste!

Savor: Hot lemon water in the mornings. A hot toddy at night. Or lemon bars, for the bakers.

A lovely little lemon, if we do say ourselves! They say not to judge a book by its cover, but you can ooh! and aah! over this striped sweetie. She’s sour and she knows it.

Flavor: Lemony-tart, bright, floral, fragrant. We’re not exactly sure how, but they even taste pink!

Savor: Green stripes fade to yellow and pink as the fruit matures. Savor this special lemon’s flavor squeezed over drinks, salads, or anywhere you’d use a yellow lemon.

The Purple Passionfruit is a small, round tropical fruit with a deep purple rind that wrinkles as it ripens, revealing aromatic, seed-filled golden pulp. Known for its intense fragrance and exotic flavor, it is a favorite for both fresh eating and culinary uses.

Flavor: Tart, tangy, juicy and sweet with crunchy seeds. The balance of tartness and sweetness gives it a refreshing zing. 

Savor: Purple Passionfruit is perfect for scooping straight from the shell, adding to fruit bowls, or mixing into yogurt and smoothies. Its vibrant pulp also enhances cocktails, desserts, and sauces, adding a tropical burst to everything from sorbets to salad dressings.

P.S. The bumpier the fruit, the riper and sweeter it will be.