COCOBEAT

[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] I enjoy eating all kinds of fresh fruit in all seasons, and today we can find almost any kind of fruit in our supermarket year round. However, fruits that are in season locally are always best for flavor. Oranges and apples are perhaps the only seasonal fruits available under the grey sky and chilly air of February in Northern California. They are juicy, plump and sweet – at their peak flavor right now. Apples come in many varieties. Some are sweet and juicy and best enjoyed eaten fresh, but some are a bit tart and acidic, and are best for baking. I personally don’t eat fresh apples very often, but I love all kinds of baked apple confections, except typical store-bought or restaurant-style