Who Baked the First Nestlé Toll House Chocolate Chip Cookie?

National chocolate chip cookie day is August 4. The most celebrated chocolate chip cookie is, of course, the Toll House Chocolate Chip Cookie. And like most iconic foods, the Toll House cookie has a storied past.

Many people hear mention of Toll House Chocolate Chip cookies, and they can’t help but think of Phoebe in that famous “Friends” episode when she wants to give Monica her grandma’s “secret” chocolate chip cookie recipe as an engagement present, but the recipe was lost in a fire, and the “secret” recipe turns out to be the Nestlé Toll House cookie recipe.

When I hear mention of the celebrated cookie, I think of my childhood. My mom grew up in South Boston and her cookie batter-stained index card for Toll House Chocolate Chip Cookies appeared on the counter at least once a week in our kitchen. Like Phoebe, I can’t find it, but it wasn’t lost in a fire, just missing. Maybe someday the recipe will surface in a box or somewhere and I can give it as an engagement present.

Here’s the skinny on the history of America’s iconic chocolate chip cookie. And by the way, there’s more to the tale of Toll House than the cookie — there is a Toll House restaurant in the mix, too.

Toll House, Simmons College Archive

The birthplace of the Toll House Chocolate Chip Cookie was in the Plymouth County town of Whitman, Massachusetts, located between Boston and Cape Cod. Whitman is where passengers paid their toll, changed horses, and fueled up on a good meal before hitting the road.

Ruth Graves Wakefield was the owner (along with her husband) and chef at the inn. She was best known for her lobster dinners (a boiled lobster dinner was $2) — and fabulous desserts, including a thin butterscotch nut cookie served with ice cream. In later years, the restaurant became a spot for Bostonians and locals to celebrate a special occasion.

“It was a very popular restaurant even though it was never an actual ‘toll house,’” says Paula Fisher, director of marketing and group services, Plymouth County Convention & Visitors Bureau.  “The food options were very Americana and, of course, seafood as the coast is less than 30 miles away.”

Related Video: How to Make Chocolate Chip Cookies

The inn burned to the ground in 1984. The Toll House sign remains, although the property is now condos. But the celebrated cookie still gets some love in Whitman — the town dropped a giant (fake) Toll House Cookie on New Year’s Eve in 2013.

Wakefield invented the Toll House Chocolate Chip Cookie around 1938 — she used Nestlé’s semi-sweet chocolate in the recipe, and originally called the dessert chocolate crunch cookies because the chocolate didn’t completely melt.

The cookie was a local stud, but how did Massachusetts favorite cookie become a national sensation?

World War II soldiers from Massachusetts who were stationed overseas received care packages from home with the cookies. They shared them with the other soldiers, who wrote home to their families asking if they, too, could receive some Toll House Chocolate Chip Cookie care package cookies. As a result, Wakefield received hundreds of letters from people around the world asking her for the recipe.

Vintage Nestlé ad, Click Americana

As the cookies continued to grow in popularity, the savvy chef struck a business deal with Andrew Nestlé. The deets: she gave the chocolate company the right to use her recipe, as well as the Toll House name. Nestlé printed the recipe on their chocolate chip packaging. What she got in return—a lifetime supply of Nestlé chocolate and $1.

Today, the Toll House chocolate chip cookie is the official state cookie of Massachusetts (it earned that designation in 1997). And it still melts hearts across the country.

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10 Genius Hacks for Tackling Summer Produce

The farmers’ market is overflowing with the best of summer fruit and vegetables: cherries, blueberries, zucchini, and more. Once you decide what to cook with it all, use these quick and clever techniques to peel, slice, and pit your produce.

1. Hull Strawberries with a Straw

New Nostalgia

Forget endless slicing and paring. Instead, remove the hulls of your strawberries by poking down through the center of the fruit with a drinking straw.

2. Slice Cherry Tomatoes on a Lid

The Kitchn

Cut your prep time down. Place your cherry tomatoes between two plastic lids (like the ones on a large yogurt container) and run your knife through them all at the same time.

3. Make Fruit Ice Cubes

Martha Stewart

Make your fruit last and last. Freeze fresh fruit (and herbs) with water in ice cube trays. Pop them out and use them for lemonade, cocktails, and more. It’s an elegant and flavorful way to chill your drinks.

4. Prep Corn on a Bundt Pan

Real Simple

Slicing corn off the cob is a messy but necessary summer task. Make it neater by anchoring the cob on a center of a bundt or tube pan, then slice. The pan catches the kernels and keeps the cob sturdy as you cut.

5. Use Melon Rinds as Fruit Bowls

My Recipes

The ultimate way to reuse your fruit! Once you cube your melon, add the fruit back into the rind with an assortment of other berries and summer fruit. You’ll have a prettier, more seasonal table display without needing to wash an extra bowl: win-win.

6. Serve Sorbet in Citrus Rinds

Bon Appetit

These sorbet cups are some of the smartest ideas we’ve come across. Scoop out grapefruit rinds and fill them with homemade or store-bought sorbet in bright colors. It’s fun to eat and will have your friends wildly impressed with your kitchen chops.

7. Squeeze Lemons with Tongs

24 Carrot Kitchen

Squeezing lemons with your hands is tedious and messy. Use a pair of kitchen tongs instead: You’ll get more juice out faster and you’ll skip the stinging, messy hands.

8. Pit Cherries with a Paper Clip

Chowhound

We’d happily eat cherry pie all day long, but we’re not that into pitting dozens of cherries. If you don’t have a cherry pitter (who has the space?), use a paper clip instead to quickly and easily remove the pits.

9. Make Oven-Dried Fruit

The Kitchn

Sometimes after an overzealous trip to the market or strawberry picking, we end up with too much fruit to eat. Don’t let it go to waste! Dry it in your oven to use in granola or just for snacking. Just spread it on a baking sheet and dry it for a few hours (usually around 6) at the lowest temperature possible (200°F for most ovens).

10. Keep Berries Fresh

Momables

Don’t let your berries go to waste. Once you bring them home, rinse them in a 3-1 water to white vinegar solution. Then store them in the fridge to extend their freshness.

Posie Harwood is a New York City-based writer and photographer. She grew up on a farm and likes raw milk, warm bread with butter, and plenty of fresh air. Follow her on Instagram, and her blog 600 Acres.

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How to Step Up Your Margarita with Summer Fruits

Whether they’re “on the rocks” or “frozen”, margaritas make the perfect accompaniment for steamy summer days. And while there’s nothing wrong with a classic recipe—traditionally agreed upon to include tequila, triple sec or Cointreau, fresh lime juice and a salt rim—many variations of this crowd-pleasing libation have popped up over the years. Some of the best today being created by mixologists around the world utilize fresh seasonal ingredients over the sugary purees of early 2000s margarita past. Check out some of our favorites summer marg recipes—with a healthy does of fruit—to slurp down for the rest of summer 2018 right here:

Casa Noble Margarita Punch

Casa Noble

INGREDIENTS:

1.5 oz Casa Noble Crystal Tequila
0.5 oz lime juice
1 oz pineapple juice
0.75 oz simple syrup
Soda water
Dash bitters
Pineapple wedge

INSTRUCTIONS:
Place Casa Noble, lime juice, pineapple juice, and simple syrup into shaker with ice.
Shake until chilled. Strain into glass; top with soda and bitters. Garnish with a pineapple wedge.

Blueberry Margarita by HelloFresh’s Head Chef Claudia Sidoti

Hello Fresh

INGREDIENTS:

1 Cup Fresh blueberries, extra for garnish
1 Ounce Lime Juice
2 Ounces Tequila
1 Ounce Grand Marnier
Ice
Lime Wedge, for rim
Salt, for rim

INSTRUCTIONS:

Muddle blueberries and lime juice in a cocktail shaker. Add tequila, Grand Marnier, and ice, then shake well to combine. Before pouring, coat rim of glass with a lime wedge, then dip in salt and rotate until fully coated. Strain cocktail into glass with ice and garnish with extra blueberries.

Ginger Watermelon Margarita from The Springs in Brooklyn, NY

The Springs

INGREDIENTS:
2 parts Milagro blanco tequila
4 parts watermelon juice
.75 lemon juice
.5 ginger syrup

INSTRUCTIONS:

Make ginger syrup with 2 parts sugar to 1 part fresh ginger juice, stirred together at room temperature until the sugar dissolves.

Stir all ingredients together dry, then pour over ice or throw in your slushy machine!

   
La Fresa Margarita from El Naranjo Restaurant in Austin, TX

INGREDIENTS:
1.5oz Cimarron Silver Tequila
2 whole muddled strawberries
.5oz agave nectar
1 oz lime juice

INSTRUCTIONS:

Muddle strawberries at the bottom of a glass. Combine all other ingredients, stir, and strain over ice.

Meximelon Margarita by Marcel Vigneron of Wolf Dining Los Angeles

INGREDIENTS:
4oz Fresh Watermelon
3/4 oz Fresh lime
1/2oz Agave
1 1/2 oz Tequila or Mezcal (or 50/50)
Salted Rimmed Collins glass
Mint Sprig and Watermelon Triangle Garnish
INSTRUCTIONS:
Shake all ingredients and strain.

Boracho Amigo at The Skylark in New York City

INGREDIENTS:

1.5 oz. Mezcal Repo
1 oz. Tanteo
.5 oz. Lime Juice
.5 oz. Pineapple JC
.5 oz. Agave
Skewered pineapple and jalapeño

INSTRUCTIONS:

Muddle two grilled pineapple chunks in a tin, combine and shake all ingredients. Strain into a Tampico salted rocks glass with ice and garnish with skewered pineapple and jalapeno.

Cenote Tequila Passionate Rita

INGREDIENTS:

1 ½ oz Cenote Blanco Tequila
½ oz Cointreau
Drops of habanero or chili sauce (to taste)
½ fresh maracuja pulp scooped
½ fresh lime Squeezed
15ml.  ½ oz Passion fruit syrup

INSTRUCTIONS:

Shake and strain into a rocks glass. Garnish with a sea salt and chili crust

Dragon Fruit Margarita by The Social Sipper

INGREDIENTS:

Lime juice and pink Himalayan salt, for rim
1/2 oz red dragon fruit
1 oz lime juice
1 oz orange liqueur
2 oz tequila

INSTRUCTIONS:

Use lime juice to salt the rim of your glass. Muddle dragon fruit and lime juice in a cocktail shaker. Then, add tequila, triple sec and ice to the shaker. Shake for 30 seconds and strain into a glass over ice.

“The Housewife” Margarita from Kandi Burruss’s Old Lady Gang in Atlanta, GA

INGREDIENTS:

1.5oz Roca Patron Silver
Agave, as desired for sweetness
.5oz Patron Citronage
Equal parts lemon, lime, and orange juice

INSTRUCTIONS

Combine all ingredients over ice and garnish with fruit slices.

The Citric Margarita from Haven Riviera Cancun Resort & Spa

INGREDIENTS:

2 oz Shrubs of Yellow Lemon*
1 1/2 oz Tequila Reposado or Sotol
1 Branch of Cilantro (Coriander)
Red Pepper Slice
3 Large Ice Cubes (Crushed)

INSTRUCTIONS:

Mix all the ingredients in a Shaker (except Cilantro, Red Pepper & Salt). Dip Rim of Glass with Lemon then into salt. Pour in mix & Garnish with Cilantro and Red Pepper.

*Shrub of Yellow Lemon:

INGREDIENTS:

• Ginger Syrup (3 oz Fresh Ginger Slices / 1/2 Qt Water / 1 Cups Sugar / Salt Pinch)

Place Ginger, Sugar, Water & Salt in a Saucepan, Heat to Boil & Heat to 45 Minutes. Let Cool. Keep for one Week Under Refrigeration.

• 2 Parts of Lemon Juice
• 1 oz Apple Vinegar

Mix Ginger Syrup, Lemon Juice & Apple Vinegar. Ready to use.

Related Video: How to Make 3 Awesome Margaritas

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10 Must-Have Snacks for Your Next Road Trip

So you’ve decided to hop on the road and explore the wonders of ‘Murica by car. Great! Like your vehicle, you’re going to need lots of fuel (in the form of food, of course) to get you from place to place. Since we’re pretty much the Stephen Hawking of snacks here at Chowhound, we’ve rounded up 10 of our favorite energy-boosting, healthy, and easily transportable nibbles to set you on the right path when it comes to mindful eating. In fact, you can kick those fast food and convenience store pit stops to the curb if you prep and buy the following products in advance. Bon voyage!

Buddha Bowl Popcorn with Coconut Oil

Amazon

Popcorn is binge-friendly and it’s inevitable that you’ll finish an entire bag. Feel less guilty with this health-conscious brand that cooks kernels in coconut oil and seasons with Himalayan salt. We’re actually pretty sure that Buddha would have approved. Buy it here.

Biena Ranch Chickpea Snacks

Amazon

Since hummus spoils, snack on the next best thing: roasted chickpeas. These baked delights will remind you of Cooler Ranch Doritos, which is obviously never a bad thing. Buy it here.

Mary’s Gone Crackers Pretzels

Amazon

It’s not a pretzel at all, but that doesn’t make it any less delicious. If you can get past the deceptive advertising, you’ll love noshing on these crunchy, whole grain rods. Buy it here.

Stevia-Sweetened Lily’s Dark Chocolate Bar with Almonds

Amazon

Chocolate is necessary in any situation, but it’s absolutely mandatory during a summer road trip. The only remedy to arguments about radio control and backseat driving is chocolate. It’s a proven fact. Buy it here.

Duke’s Hot and Spicy Smoked Sausages

Amazon

It’s human nature to have random cravings for meat, but too much fast food and sugar-laden jerkies can take a heavy toll on your body. These flavorful tiny sausages are the perfect alternative to Quarter Pounders. In fact, we eat these almost every single day. Buy it here.

Seapoint Farms Dry-Roasted Spicy Wasabi Edamame

Amazon

Scared of dozing off behind the wheel? Grab a handful of these wasabi-coated soybeans for an instant energy jolt. You may want to be in park, though. They surely pack a punch! Buy it here.

Nuttzo Mixed Nut Butter

Amazon

You don’t need to be paleo to enjoy your new favorite nut blend butter. Cashews, almonds, brazil nuts…it looks like Julie Andrews’ “Favorite Things” is going to need a modernized update. Buy it here.

Rhythm Zesty Nacho Kale Chips

Amazon

It’s no Chalupa Supreme, but this nacho cheese kale chip variety may curb your desire to head to Taco Bell (which will also save you a trip to the bathroom. A true win-win.) Buy it here.

That’s It Apple-Strawberry Bar

Amazon

This isn’t going to come close to a real apple or pint of fresh strawberries, but it will surely satisfy a craving for fruit. Plus, you get the added benefits of fiber and immunity-supporting vitamin C. Yay to good health. Buy it here.

 Quest Protein Crisps

Amazon

These may be bland in taste, but protein is essential when it comes to daytime snacking. And wouldn’t you rather crunch into something than drink a boring protein shake? It’s all about convenience. Buy it here.

Related Video: Road Trip Snacks That Won’t Make a Mess in Your Car

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Summer Rolls With Jicama, Watermelon, and Herbs

Get Recipe!

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How to Infuse Your Watermelon with Booze

If the idea of eating your alcohol sounds more amazing than terrifying, you’ve probably wondered how to achieve what seems like the impossible: a drunken watermelon.

Lucky for you, the impossible is possible with just a few supplies and a few easy steps. Soon enough, you’ll be well on your way to bringing the coolest item to a summer picnic (other than yourself, of course).

What You’ll Need: 

• 1 large watermelon
• 1 16 ounce bottle of alcohol (your choice, but typically vodka or tequila)
• large bowl
• cutting board
• sharp knife
• small spoon
• funnel (optional)

Step One

Start by placing your watermelon on top of a cutting board and carefully cutting a circular hole at the top. You’ll want to ensure that the hole is slightly wider than the head of your alcohol bottle or funnel.

Step Two

Tear off the rind and dig into the hole with your spoon. Remove at least four to five inches of flesh. Enjoy as an early treat.

Step Three

Place the watermelon in a large bowl with the hole at the top.

Step Four

Insert the bottle directly into the hole and allow the alcohol to drain into the watermelon. It may not drain entirely, in which case you can either leave your bottle in the hole or save the rest of the booze for the future. If you are using a funnel, pour the alcohol into it slowly until the contents of the bottle are empty (or the watermelon can’t handle more liquid).

Step Five

Transfer the watermelon and bowl to the fridge. Store for at least 24 hours prior to serving. The longer the alcohol sits, the tastier it will be.

Step Six

Once you’re ready to consume, simply slice your watermelon into half-inch thick segments or bite-sized pieces. Nosh responsibly.

Alternative Version: Hollow out the whole watermelon, fill it with a refreshing, batch-friendly cocktail (like a Watermelon Margarita, or a beer-and-watermelon Summer Hoedown, if you want to stay on theme), and add a tap for dispensing drinks.

Or, if you’re looking to kick things up a notch with more complex boozy flavors, try the gourmet recipe below for tequila-spiked watermelon slices with a little star anise and lemon for extra oomph.

Related Video: Tequila-Spiked Watermelon Wedges

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10 Fruit Smoothie Recipes to Start the Day

Sometimes you’re just too tired to make breakfast and sneaking a pop-tart is a guarantee that you’ll be hangry before lunchtime. Enter: the smoothie. You can change up the fruit, spoon in some kefir or yogurt, use any kind of milk, and even add in some additional protein powder to put a spring in your step. Try out these 9 fruit smoothie recipes to start off any day the right way.

1. Pineapple Honey Smoothie

Canned pineapple means you can make this smoothie any time of year with little preparation.  Add in bananas, milk, and honey for a little sweetness and start sipping. Get our Pineapple Honey Smoothie recipe.

2. Carrot Cake Protein Smoothie

Eating Bird Food

The closest thing you’ll find to cake in a glass, this carrot cake protein smoothie has vanilla almond milk and vanilla protein powder mixed with cinnamon, carrot juice, and a banana for a healthy approximation of a timeless dessert. Get the recipe here.

3. Best Breakfast Smoothie

Sparks and Sequins

Make this smoothie the night before and you’ll have a great breakfast waiting for you in the fridge the next morning. Old-fashioned oats and yogurt give this a creamy and smooth texture. Get the recipe here.

4. Banana Chard Smoothie

Men’s Journal

It doesn’t get much healthier than this. One cup of Swiss chard, some coconut water, a banana, and a tangerine are tossed together and thrown in the blender for a tall glass of healthy goodness. Get the recipe here.

5. Açaí-Blueberry Smoothie

Chowhound

Packed full of the superfood açaí and antioxidants, this smoothie is a great way to commit to a healthy start. Use frozen or fresh blueberries and you can substitute the mango juice for any flavor that you like. Get our Acai Blueberry Smoothie recipe.

6. Cinnamon Plum Smoothie

Savory Nothings

The beautiful color of this plum-based smoothie isn’t the only thing you’ll love about it. Apple juice, blueberries, cinnamon, and ice cubes are thrown in for a healthy mix that’s dairy-free and tastes even better after a few hours in the refrigerator. Get the recipe here.

7. Fruity Smoothie

Chowhound

Our fruity smoothie has two ounces of silken tofu (full of protein!) added to the strawberries, banana, vanilla yogurt, honey, apple juice, and nutmeg that are blended together for an icy treat. Get our Fruity Smoothie recipe.

8. Raspberry Coconut Smoothie

A Beautiful Mess

Coconut flakes and coconut water are a good match for fresh raspberries and Greek yogurt (for extra protein). Try switching in strawberries or blackberries and garnish with a few more coconut flakes. Get the recipe here.

9. Green Goddess Smoothie

The Healthy Chef

This nutrition-packed green smoothie is also full of pre- and probiotics that are great for your gut. Kiwis, spinach, lemon, cucumber, coconut water, wheatgrass powder, matcha, and parsley are all blended together – add some water if you want a thinner consistency. Get the recipe here.

10. Tangy Banana Smoothie

Nutmeg and Greek yogurt give this banana smoothie an extra kick, making it the perfect drink jumpstart your day. Get our Tangy Banana Smoothie recipe.

Related Video: How to Make the 4 Best Smoothies

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Eggplant Parmesan

Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.

Continue reading "Eggplant Parmesan" »

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What Makes Summer Fruit So Colorful?

Unicorn trends may come and go, but there will always be something appealing about brightly colored food, especially if the vibrant hues are all-natural. There are plenty of gems studding the stereotypical beige bleakness of the winter food scene, but summer definitely brings a broader and brighter rainbow of produce, from sunset-colored peaches to crimson tomatoes — the fruit family being particularly striking. We know we love them as much for their looks as for their taste, but what makes these summer fruits so bright and beautiful in the first place?

Well, it depends on the color — different naturally occurring substances account for specific pigments in a range of fruits and vegetables, and those pigments are further influenced by pH levels in each individual fruit, so we get a wide spectrum of shades even within one color family. Per a 2010 paper from UC Davis, “The primary pigments imparting color quality [to fruits and vegetables] are the fat soluble chlorophylls (green) and carotenoids (yellow, orange, and red) and the water soluble anthocyanins (red, blue), flavonoids (yellow), and betalains (red).”

Many fruits and vegetables contain more than one of these compounds too, and all in different concentrations, but in a general sense, here are the major players when it comes to the vibrant palette that paints our summer fruit.

Lycopene = Red and Pink

Examples: watermelon, tomatoes, papaya

Half Baked Harvest

Lycopene is actually a type of carotenoid (more on those a little later on), but it’s responsible for the vivid pink-red flesh of most watermelons, as well as the red in tomatoes — which, as you may remember, are also a fruit. Of course, there’s practically an entire rainbow of tomato shades alone, but the classic crimson beefsteak, and all other red tomato varieties, are the ones containing this compound. Lycopene is a powerful antioxidant that has been shown to have a host of health benefits, including helping to prevent heart disease and certain cancers. Why not double up on both the benefits and the taste with our Watermelon, Tomato, and Kalamata Olive Salad?

Anthocyanins and Betacyanins = Red, Blue, Purple, and Magenta

Examples: raspberries, strawberries, cherries, blueberries, blackberries, dragon fruit

Shutterstock

Anthocyanins are named for a combination of the Greek words for “dark blue” and “flowers” — and they are responsible for deep blue and purple pigments in many fruits, but they also cause bright red colors, like in raspberries. The pH levels of different fruits determine the exact shade expressed, but regardless of the color, these compounds are also antioxidants that may help prevent cancer and improve brain function. They’re often used as natural food coloring for things like blue tortilla chips, jelly beans, and fruit soda. In their original packaging (aka whole, fresh fruits and veggies), we like them any way we can get them—eaten as-is, of course, but also in fruit salad, on flatbread, in salsa, or even grilled, whether for dinner or dessert.

Closely related to anthocyanins are betacyanins (a type of betalain, which you may recall from the UC Davis run-down earlier). These are found in plants of the Caryophyllales family, including beets, carnations (which can be eaten if free of pesticides), cacti (many of which produce edible fruit), and pitaya, or dragon fruit.

Shutterstock

Some dragon fruit flesh is snow white, but some is bright magenta. Unlike with berries, you can’t easily tell what you’re getting by looking at the outside of this one; both the fuchsia-fleshed and white-fleshed varieties are neon pink outside, though some sources say the pink-fleshed ones are generally smaller. Thanks to the rising/enduring popularity of smoothies and açaí bowls, you may be able to find the magenta dragon fruit flesh in the freezer section of your store all year long, and you’ll probably see the fresh fruit year-round too, but the natural growing season starts in midsummer, so we’re counting it here along with more familiar summer fruits. (And there are just as many great things to do with dragon fruit.)

Carotenoids = Orange and Yellow

Examples: yellow peaches, mangoes, cantaloupe, apricots, nectarines

Eating Well

As mentioned when talking about tomatoes, lycopene is one type of carotenoid that causes red coloration in produce, but other types of carotenoids include lutein and beta carotene, which are responsible for yellow and orange pigments, like you see in peaches, mangoes, cantaloupe, apricots, and nectarines (as well as carrots, of course, plus corn, squash, and pumpkin). These compounds are thought to help prevent cancer and eye disease — so there’s some truth to the longstanding claim that carrots are good for your eyes; but so are other foods rich in beta carotene.

Now, remember how we mentioned that many fruits and veggies contain multiple color-influencing compounds at once? Raspberries are a great example. When we think of them, we usually think of brilliant ruby red or deep pink-tinged berries, but golden raspberries also exist, and are completely natural (i.e. not genetically modified, although selective breeding has made it possible to grow them on a larger commercial scale).

Shutterstock

Both types of raspberries contain beta carotene, but red raspberries also contain the aforementioned anthocyanins, which mask or override the golden coloring they would otherwise have, and make them bright red instead. Since golden raspberries lack those additional anthocyanins, that leaves their beta carotene to shine through in their lovely color, which can range from a pale straw yellow to more of a muted orange, or even edge into a sort of rose-gold.

Produce giant Driscoll’s cultivates regular golden raspberries and “sunshine raspberries” (a name patented by them) which are available at many major supermarkets, but it’s worth checking out local farmers markets for these rarer berries too. Golden raspberries happen to be less tart than red raspberries, but they can be used in all the same ways, including in jams, preserves, pies, and tarts. Try turning them into cordial too, to ensure a little sunshine during winter, regardless of what the weather has in store.

Chlorophyll = Green

Examples: kiwi fruit, gooseberries

Shutterstock

All plants contain chlorophyll, which makes them green when they’re growing, but most fruits and vegetables lose the pigment as they ripen. Kiwi fruits — which are native to China and were originally called Chinese gooseberries, then melonettes, but got their current name once they became an established export from New Zealand — hold on to a higher proportion of chlorophyll than many fruits. However, they also contain carotenoids and anthocyanins, hence their fetching peridot hue (as opposed to a deeper emerald shade like chlorophyll-rich spinach, which also happens to contain a lot of beta carotene, but that’s masked by the even larger amount of chlorophyll in the leaves; it’s all a delicate balancing act).

Golden kiwi fruit, which is a naturally-crossbred 20th century innovation, is higher in the carotenoid lutein, which would suggest you get more health benefits in addition to a pronounced yellow color, but regular green kiwi is still considered a superfood, thanks to its outstanding nutritional density; it’s packed with fiber, vitamins, minerals, and potassium, while being remarkably low in sugar and calories — meaning, even if you turn it into sorbet for dessert, it’s still pretty healthy. And it keeps its beautiful color intact too.

Related Video: 5 of the Most Bizarre Fruit Hybrids

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