Category Archives: Sicilian Fruits & Berries

Why Sicilian oranges are top quality

Sicily is one of the largest orange districts in the world. Also the quality is one of the best because of the nutrient rich soil thanks to an active volcano Etna. Sicily is also a water rich area and most days during the year are sunny. But the major factor that makes sicilian oranges top quality are the cold nights and warm sunny days. The humidity on the leafs, as you can see on the photo, is not caused by rain, it is caused by the cold nights that gives the perfect conditions to produce juicy oranges.
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The amazing Pomegranate!

Both the peel and seeds are edible and an average pomegranate contains about 500-1400 seeds. The seeds contains:
– Only 83 calories
– 4gr fibers per 100 g serving
– A 100 g portion contains 10.2 mg of vitamin C (17% of daily DV)
– A 100gr portion contains 16 mcg of vitamin K (20% of daily DV)
“Department of Agriculture Dietary Guidelines for Americans, for optimal health with a 2000-calorie diet, you should consume 2 cups of fruit and 2½ cups of vegetables per day.” (source
Also the peel is edible:
“The peel is good for the heart and blood vessels; the white membrane is good for stopping diarrhea and good for wounds and ulcers of the mouth and throat. The fruit also strengthens the brain, cleanses the body and blood from toxins, and is very good at expelling worms from the intestines,” (source ISRAEL21c)

Sicilian Red Oranges


Treat Diabetes with Prickly Pear/Fichi d’India

Prickly Pear or as in italian called Fichi d’India, has been used in Mexico to treat diabetes for over 1,000 years.
– Faster and more effective glucose entry into the cells.
– Lower blood sugar in people suffering of type 2 diabetes. Decrease sugar levels by 20 to 45%.

This lovely fruit has many names like Super Fruit, Prickly Pear, Nopal Cactus, Barbary Fig and Indian Fig. Please see more health benefits in the chart below.


Three Sicilian fruits in Season & Health Benefits:


Sicilian Pears

Sicilian pears are smaller and very sweet with a short season during late summer. It is not the major fruit in sicilian produce and is locally consumed, because of low produce and increased costs in agriculture. The cultivation started 1930 with an upswing 1950.  There are five varities and harvest changes depending of the production area. In Sicily the cultivation is rooted and developed in the Riberese area for its best climatic conditions that allow plants to guarantee better the characteristics of each variety.

Pear trees grows also wild in the sicilian nature and are safe to eat.

Pera Coscia di Ribera is the Rolls-Royce of sicilian pears and very requested. The harvets starts the first ten days of July. The fruit is medium size 75x54 mm, with average peduncle, fleshy, straight or slightly bent. The skin is thin, smooth, light green to yellow, sometimes with areas of red caused by the sun. The flesh is dark white, fine, juicy, sweet and slightly aromatic and delicate

Gallo is a local variety and harvest starts the second week of June. The fruits are of modest size and the skin is yellow-green with a red tinge to the insolation. The pulp is yellow-white, sweet and aromatic.

Iazzolo is a local variety. Harvest starts from third week of June. The fruits are small, average 58x34 mm. The skin is green-yellow that later turns to intense yellow. The pulp is white, firm, slightly sweet and not aromatic.

Citron des carmes is spread throughout the western Sicily, also known as “Iazzolone”. The harvest starts the second and third week of June. Fruits are small 56x47 mm. The skin is smooth and color is light-green, and the pulp is yellow, liquescent, grainy and sweet.

Gentile The harvets starts the third week of of June. Fruits are small-medium, 62x45 mm. The skin is smooth, light green-yellow and the pulp is green-yellow, juicy, grainy, sweet and slightly aromatic.


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