(Part 2) Best fresh pproduce according to redditors

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We found 263 Reddit comments discussing the best fresh pproduce. We ranked the 181 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.

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Subcategories:

Fresh fruits
Fresh vegetables
Cooking & baking nuts & seeds
Fruit & nut gifts
Fresh herbs
Fresh fruit & vegetable trays
Fresh packaged produce
Fresh vegetarian proteins
Dried Fruits & Vegetables
Nuts & Seeds

Top Reddit comments about Fresh Produce:

u/FourArmz · 29 pointsr/tf2

here you go Try to be rude in a Boston accent and this is all you'll need.

u/hotwifeslutwhore · 8 pointsr/mildlyinfuriating

Try saladitos yummmmm. I cut an orange and shove one in each half. Soooo good.

u/VeggieChick_ · 6 pointsr/veganrecipes

If you saw my recipe for Pear Crisp, you’ll love this one for Vegan Caramel Sauce. Additional notes for the recipe found here —> https://veggiechick.com/vegan-caramel/

Vegan Caramel

  1. To a high powered blender, add the can of coconut milk (note: for even thicker caramel, you can use only the thick white part of the can, and leave out the juice). Then add the tahini, medjool dates, arrowroot starch, coconut sugar, and sea salt. Start blending on low speed and increase speed slowly. Blend for roughly 1 minute until creamy.
  2. Transfer the sauce to a saucepan. Turn the heat to low (it should not be boiling) and heat for about 15-18 minutes, stirring occasionally, or until thickened to your liking. Remove from heat.
  3. Transfer to an airtight container and place in the fridge. The caramel will thicken more as it cools.
  4. This recipe makes about 1 1/2 cups caramel sauce (serving size= 2 tablespoons). Use this caramel as a dip for fruit, or drizzle on top of ice cream or many dessert recipes, such as Easy Pear CrispLemon Poppyseed MuffinsCherry Date Raw Bars, or Apple Cinnamon Breakfast Squares.
u/ExpensiveProfessor · 4 pointsr/Cooking

Look for DOP on the label. You can buy them on amazon, they are expensive, but whole foods has them, so does fresh market, and my grocery store has them too.

https://www.amazon.com/Tomatoes-San-Marzano-Flora-Foods/dp/B07SF8RZDY

u/grantgrantly · 4 pointsr/seriouseats

This is an impossible question, but...

The cakes and cookies and pies are all fantastic, but I would highly recommend one of the supermarket snacks, because what other cookbook can teach you how to make those? My favorites have been the animal crackers (must buy freeze-dried corn), Fig Newtons (must buy dried figs, an orange, and applesauce), Rice Krispie treats (must buy corn syrup and gelatin and obviously Rice Krispies), Lofthouse cookies (must buy heavy cream and bleached cake flour), oatmeal cream pies (must buy dried apples and, if you want to make her filling for them, gelatin and corn syrup), and Nutter Butters (no out-of-the-ordinary ingredients! Unless you count peanut butter.).

I could go on and on as I've made over half the recipes and they're all amazing, but these have been my favorites.

u/Picturesquesheep · 4 pointsr/DiWHY

Fackelmann Banana Guard Holder Carrier Lunchbox https://www.amazon.co.uk/dp/B003JBU9HG/ref=cm_sw_r_cp_api_i_qh3xCbTV0EZYM

Also I wouldn’t want spermicide smeared all over my bag

u/musubimouse · 4 pointsr/Hawaii

I don't see it on the Hawaiian host website. I usually see regular dried mangos like the Filipino 7 d dried mango or the jar of li hing mango from sam's club.

Island princess sells dried green mango, their macadamia nut's are so-so but the choco mochi is pretty good.

u/brightside35 · 3 pointsr/RandomActsOfChristmas

Yes! Check it out! runs off to make wishlist

u/saltporksuit · 3 pointsr/AustinGardening

Cayenne

Sprinkle it around liberally (wear gloves and stay upwind!). I also made a HellPaste out of cayenne and petroleum jelly and slicked it on the peach “walkways”. I managed to get about half of my peaches this year as opposed to zero. They figure ways around after awhile and the cayenne blows off. For the straight powder, hubby manned a water mist bottle and wet the peaches and I dusted with the cayenne. It’ll stay stuck for a couple days at least. The wetness last night degraded it enough for the yard rats to take single bites out of quite a few, but we got a decent harvest today. Next winter we’re going to prune the now mature trees down to manageable size and build chicken wire cages. The netting did nothing. They bite through it or find tiny openings you never thought of. But the cayenne? Best repulsive effects yet. Cage your boxes though. The only other thing I had work somewhat well was a cat I had that would happily pee in my tomato beds. Smells like cat pee obviously, but the tomatoes seemed to like the extra nitrogen. Sadly that fat fucker passed away a while back so it’s me and my bag of pepper hate.

u/Hermitia · 3 pointsr/IndianFood

You want golden raisins. As the name implies, they are a wonderful golden yellow. They are easily available in grocery stores in the US (Sunmaid sells them in my area, along with the regular ones). Try a google search for your locale!

If all else fails, Amazon's got you

u/BTSavage · 3 pointsr/food

I love me some Pomi Tomato products. They have strained, crushed, and whole tomatoes in a BPA free box. They're damn good!

u/nateious · 2 pointsr/MLPLounge
u/cakeless · 2 pointsr/hermitcrabs

Karen's Naturals Just Corn, 4 Ounce Pouch (Packaging May Vary) https://www.amazon.com/dp/B003SLQG5G/ref=cm_sw_r_cp_apa_sj9WzbYRD3NS7



The link for corn. Although still not super nutrious, it's atleast another easy thing to feed them as it doesn't mold quickly and its soft and easy to eat.

u/GenesAndCo · 2 pointsr/japan

Or Amazon.com

http://www.amazon.com/Banana-Guard-Holder-Carrier-Lunchbox/dp/B003JBU9HG

Nothing really Japanese about it.

u/jbrs_ · 2 pointsr/vegan

I have a fruit smoothie with the following:

2 cups frozen wild blueberries

2 bananas

juice of 4 oranges (this is a useful tool because it's easy to clean after use)

2 cups fresh cilantro

optional: raspberries, strawberries, pomegranate seeds, peaches

powders: spirulina (good source of iodine, protein, and kinda a catchall multivitamin/mineral), dulse flakes (also good source of iodine), barley grass juice powder

tasty and very filling/satisfying

u/[deleted] · 2 pointsr/vegan

the only nutrient that is harder to get on vegan diet is b12 as far as I know. everything else will just require you to learn and change your habits a little bit.

  • B12: I take this brand, which is a little pricey, but is very high quality. Contains both methylcobalamin and adenosylcobalamin, and does not contain any additives. If you set a price alert on camelcamelcamel.com you can also get it for pretty cheap (I got a years supply for about $24 dollars a bottle). One bottle should last you a month or possibly more.

    as for other nutrients that are important to make sure you're getting, vegan or not:



  • Zinc: this is a good brand if you want to supplement with it. pumpkin seeds are a good whole food source.

  • Iodine: Spirulina is a good source, a daily serving will get you about 30% of the RDA, and spirulina is kinda like a whole food multivitamin. High in protein too. Sea vegetables like dulse (would recommend getting atlantic only) are great sources of iodine. I put a tablespoon or two in a smoothie that I have regularly.

  • Omega 3 (EPA/DHA): Pure encapsulations is generally a good brand, though this particular formulation seems to melt/stick together. They'll probably fix that. You can also get them from flax seeds (either ground, or blend them), hemp seeds, stuff like that. Make sure you're getting a good balance of EPA and DHA-- some things just contain a lot of DHA.

    I handle most of those just by taking b12 supplement in the morning, and sticking some flax, hemp, and pumpkin seeds as well as dulse flakes in my smoothie. Once it's a habit, you don't need to think about it anymore.

    As far as any other concerns, it's just about making sure you're eating enough, as vegan foods are less calorie dense and so if you eat the amount you're used to eating, you won't be eating enough; and eating a wide variety of fruits and vegetables somewhat consistently. Adding a bunch of things like raspberries, frozen wild blueberries, spinach, kale, cilantro, etc to a smoothie in the morning also makes this easy.

    Making fruit a big part of your life also makes things easy. Apples, bananas, avocados, dates, mangoes etc are great, easy snacks.

    Make steamed potatoes or other veggies-- it is so damn easy! You just wash the potatoes, put some water in the bottom of the pot, steam for 15-30 mins (until a fork can go all the way through), and then toss with some herbs, olive or coconut oil, and sea salt, and you have a delicious filling dinner.
u/franciswsears · 2 pointsr/atheism

Suicide bombers are blameless. Who wouldn't blow themselves up for not one, not two but seventy two white raisins? That shit is worth like 17 cents an ounce!

Plus you don't need to digest in paradise, you can just poop them out and re-eat them ad vitam æternam.

u/zincake · 2 pointsr/answers

ಠ_ಠ

(reviews)

u/glutenfreeSoyFree · 2 pointsr/pasta
u/DodgersGrillGuy · 1 pointr/grilling

I have mixed feelings about the Costco tri-tips. For one, they are blade tenderized, which I generally avoid. There is increased risk of food contamination with blade tenderization, however I consider it an acceptable risk (similarly, I am willing to cook burgers medium to medium rare). Your mileage may vary, and I would not recommend it if cooking for young children, the elderly, or immunocompromised.

I also had to trim a decent amount of silverskin from one of them.

That said, these did reinforce Costco's reputation for selling Choice beef that approaches Prime quality. These were well-marbled, silky tender, and tasted great.

Next time for the Santa Maria seasoning I will ditch the onion flakes and parsley, as I don't think they did anything of note. Instead I will incorporate a small amount of onion powder, switch to granulated garlic, and finish with fresh chopped parsley after I slice up the meat. I also ordered up some Siberian Porcini Mushroom Powder which I will add for an even deeper umami profile.

The Cindy Lou's Black Label Dry Rub was actually recommended to me for pork chops by John Fuelling at Corner Butcher Shop in La Verne, CA. Not only is it a great butcher shop and grilling depot, but they have a BBQ joint that cooks up good stuff and an exceptionally well-stocked beer fridge. If you're ever in the area, stop by and have some brisket and an IPA.

I tried the Black Label on the tri-tip on a hunch, and it is phenomenal. The only thing I will change next time is to use more rub. I was worried about over salting, but the salt content is low enough that I left a lot of headroom on the table.

Mo's Smoking Pouches are the best thing to happen to gas grills in a long time. The level of versatility you gain with these things will elevate your grill game massively. I am still working on fine tuning the smoke output - They tend to put out a thicker, whiter smoke rather than that thin blue stuff "real" smokers put out when you get them dialed in. Oddly, the flavor is more in line with the real deal than the acrid, bitter notes I expect from whiter smoke. I am not sure why this is, it may be a function of the lean fuel/air mix you get in the bags. More experiments are needed. Long burning, thin blue smoke IS possible with these, I have achieved it a few times. Once I get all the variables figured out you can expect a follow up post with a guide. At this point it's my white whale.

I source all my smoking woods from J.C.'s Smoking Wood Products. He has an excellent selection and the wood is always high quality, consistently sized, and properly dried. I have also had some above and beyond customer service from Jay. He is a good dude and backs his products up. I especially recommend trying out the Wild Black Cherry wood. If you've never messed around with cherrywood the flavor from this stuff is mind blowing.

I think that about sums it up. My hope is that there's enough info here to get folks cooking with woodsmoke on their gasser with nothing more than this guide. Please let me know if you have any questions or comments, and happy grilling!

u/justanotherguy_777 · 1 pointr/Nootropics

Here are the two vendors I've used for a while.

Dried Lion's Mane (Monkey Head)... https://www.amazon.com/dp/B07LCDDVBL?ref=ppx_pop_mob_ap_share

Dried Lion's Mane Mushrooms - 16... https://www.amazon.com/dp/B00E3T4TTC?ref=ppx_pop_mob_ap_share

u/I_loves_da_plants · 1 pointr/intermittentfasting

Exactly! I did a double take when I walked by them at the store.

I got them at Costco. They’re amazing and if you like mushrooms you’ll love them!

I found them on Amazon but holy moly they are not cheap.

https://www.amazon.com/Snak-Yard-Shiitake-Mushroom-Seasoned/dp/B07TTKMSFG

u/Toss01011001 · 1 pointr/im14andthisiswoooosh

You didn't link the r in rick roll

u/mojo87 · 1 pointr/Flipping

I'm really interested in getting into flipping. Right now I live in the Philippines but originally I'm from the US.

I can buy these for $1.70 per bag in the Philippines.

Do you think that this would be a sound idea? Would I be better off shipping in bulk to someone in the US and let them handle the domestic shipping for a cut?

u/inigid · 1 pointr/Cooking

We regularly make pizza using either this or this as the recipe for the dough. The pizzas are wonderful.

Don't worry too much about getting 00 flour - as other's have mentioned Bread Flour works fine. We buy 20kg sacks at Costco for less than $15 a bag.

No need to roll out the dough. It will look (and taste) much nicer if you just form the dough balls with your hands into somewhat circular shapes.

  1. Flour your hands and the dough
  2. Hold the ball of dough in your left hand
  3. Pull the edge of the dough toward your right hand a little.
  4. Rotate the dough and keep pulling/rotating until it forms a disc.
  5. As the disc of dough gets bigger start spreading your left hand fingers apart to suspend the disc of dough.
  6. When the disc gets really big, just let it flop over the back of your left hand.
    (Professionals who do this a lot will spin the dough in the air but it's not necessary)

    Don't worry about some areas being a little thicker or the shape not being perfect - it makes it all the more authentic. Just try not to get massive holes.

    For the tomato sauce do what the Italians do - use high quality canned tomatoes. Don't use pre-made pizza topping out of a jar though!

    I suggest Pomi, Muir Glenn or the really nice ones like these.

    High quality canned tomatoes can be much better than using fresh tomatoes (especially for the base topping of a pizza) because each tomato is picked at exactly the right time for canning. They are almost guaranteed to be much more flavorful and uniformly consistent than supermarket fresh tomatoes. You should of course use fresh tomatoes for the toppings but that's a different thing.

    Anyway, for the sauce what I do is:

  7. Chuck the can of (chopped/crushed) tomatoes in a small sauce pan
  8. Add a 1/2 tablespoon of Italian herb blend (Basil, Oregano, Thyme, Marjoram, Rosemary)
  9. Add salt, black pepper and a teaspoon of sugar (to taste)
  10. Reduce this mixture on a low heat for an hour (or until it is thick)
  11. Puree with an immersion blender if necessary
  12. Brush the dough you made with olive oil
  13. Spoon on a couple of tablespoons of sauce and brush to coat the center of the dough.
    Make sure not to put a lot.
    It should be quite thin with a couple of slightly thicker areas for variation.

    Remember, when making pizza LESS IS MORE for the toppings. So don't go piling tons of stuff on top. If you do that the toppings steam instead of baking which tends to make them bland and unappetizing.

    For a 12 inch pizza I generally sprinkle a handful of red onion slices, four slices of good quality mozzarella and maybe some Chorizo or Pancetta.

    Bake in a regular oven on your tile/stone at the highest setting (450 - 550F) for around 6-12 minutes. Sorry I can't be exact, it depends too much on the dough and toppings. You'll quickly get the hang of when it is ready.

    Eat it
u/SnapHook · 1 pointr/RandomActsOfGaming

I try not to snack at home. But at work I keep a bag of trail mix in my desk drawer for that quick boost of energy in the early after noon. Plus I got off the coffee/red bull train and went with brewing my own black tea/lemonade mix. Large amounts of caffeine have been fucking my stomach up lately. Black tea has a surprisingly large amount of caffeine in it but its not enough to fuck with my stomach. I basically make a big batch in the morning then drink it throughout the day.

If I must really get my snack on... I fucking love dried mangoes. Specifically this brand. I usually get them cheaper At Costco. This brand is just sweeter than the rest.

My gf likes to snack on toasted raisen bread and peanut butter. It's good too.


Edit: oh yeah, i'ld like to try out for any game NOT from the ea humble bundle. I just bought that bundle And gave away the extras here.

u/2pharcyded · 1 pointr/trees

i acquire these from costco all day every day

u/statutory_apist · 1 pointr/Philippines

May I ask why not just get these?

http://www.amazon.com/Philippine-Dried-Mangoes-Healthy-Snacks/dp/B000M6D44G

They're also available at Costco.

u/ilikechemistry · 1 pointr/Cooking
u/atlben76 · 0 pointsr/Cooking

They have Krogers in Cleveland, right? The Kroger near me has some, and it just comes from South/Central America this time of year. If not, check out the latin section of your nearest Walmart to find corn husks, or just use parchment or plastic wrap as a wrapper and roast frozen corn under the broiler on a sheet pan and stuff them with that. Or just order some corn husks on Amazon.