14 AUGUST 2019
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CHAYOTE
“Chayote squash tastes like it
should be a lot sweeter, but
something happened along
the way to give us this
effervescent, crunchy
produce that adds texture
and juiciness to summer
salads.”
—KIA DAMON, LALITO,
NEW YORK CITY
PERSIAN MULBERRIES
“I love to preserve Persian
mulberries in a jam, cooked
just enough so they don’t
completely break down, and
use them to top sundaes,
French toast, or butter cake.
At Bavel, we swirl them into
an ice cream base.”
—GENEVIEVE GERGIS, BAVEL,
LOS ANGELES
OKRA
“Rather than fried or
pickled, I prefer to serve
grilled okra with grilled
rabbit that’s been marinated
in fermented tofu, ginger,
chile, garlic, and palm sugar.
You get optimal flavor and
texture when okra is grilled.”
—THAI DANG, HAISOUS VIET-
NAMESE KITCHEN, CHICAGO
BLUE CREAM BERRIES
TOMATOES
“These cherry-sized heirloom
tomatoes are yellow and
purplish with a thin skin.
They burst in your mouth
and have an amazingly
sweet but intense tomato
flavor. We incorporate them
whole and raw into dishes.”
—KATIANNA HONG, 2018 F&W
BEST NEW CHEF
HABANADA PEPPER
“I love that you can taste the fruit-forward flavor,
which has notes of guava and apple, without the
heat. It allows you to have full control and use it
in many applications, like desserts.”
—KWAME ONWUACHI, KITH/KIN AT THE
INTERCONTINENTAL—THE WHARF, WASHINGTON, D.C.
Peak Produce
The fruit and
veggies chefs
are playing
with this
season
By Nina Friend
CHEFS’ RECS
photography by CAITLIN BENSEL
