Delights made using the best ingredients of the season, with recipes created by our global community of chef collaborators. Seasonals are available in limited quantities while ingredients last.
We source our boysenberries from Blue Ridge Farms, grown from the original stock Rudy Boysen's granddaughter rescued from near-extinction.
A Delight made with our most-requested fruit.
We traveled with food journalist Dan Saladino from Riverside to Sicily to India’s Garo Hills, in search of the world’s rarest orange.
Our latest in a suite of sour Delights, designed to showcase bright fuchsia apples grown on Stan Devoto’s idyllic Sebastopol orchard.
Full Belly Farm has grown Crimson Sweet in the Capay Valley for decades. Because it does not ripen off the vine, every melon used in these Delights was as sweet as the day it was cut.
“June's commitment to finding and supporting the best farmers has led her to create a living anthology of California fruit.” - Alice Waters
Shinano Smiles, native to Japan, this precious “gifting” grape is prized for its fragrant juiciness and challenging cultivation.
Delights that carry the energy of our expanding orchard.
A double CD featuring an original mixtape MIKE produced to be paired with the ZOBOPOP delights.
Pierce Abernathy on a journey to create a Delight using foraged ingredients from some of the Bay Area's most well known restaurants.
Flavor King pluots from Blossom Bluff Orchard, picked at the beginning of their season.
Created to taste like a chewy pink Starburst with fresh ingredients
Zobo, inspired by the traditional Nigerian drink, brings the daytime calm; Spiced Cola Pop is the nighttime party edible.
The subtropical fruit is harvested daily on Nick Brown’s Carpenteria ranchland from midsummer through spring.
Ripe and jammy Fuyus that eat like a yogurt-covered persimmon.
