Gourmet Vegetables & Fruits

Capers are these funny looking small pearls that you see so often in Mediterranean dishes. They add a little complexity to your dish; salt and brine and the mouth feel. One of the recipes it is use in is Chicken Piccata. Capers are the unripened flower... read more

Two types of peppers fighting for the attention of your taste buds; poblano and green bell peppers. Doux South added some chili flakes and this savory mixture is ready to be used. Pickled vegetables is the specialty of Atlanta-based chef Nick Melvin,... read more

These very small cucumbers are pickled with salt, vinegar, onions and spices; they are French Cornichons or Baby Sour Gherkin. They are about the size of your pinky or baby finger. The have a bumpy outside and a zesty and delicious flavor that goes well... read more

Mean Beans are a spicy take on what Rick's Mom in Vermont calls dilly beans. This version comes with extra heat. These prize-winning crispy beans are pickled with cayenne and fresh dill and have an unusually fresh flavor. They make a great hors d'oeuvre... read more

When you like Southern food, these pickled green tomatoes will hit the sweet spot. With a nice sweet beginning and a tart, earthy under layer, you will finally understand what it’s like to have a true bread and butter pickle. Owner and farm-to-table... read more

Peppadew International, from South Africa is selling sweet piquante pepper products under the Peppadew brand. This fruit is small bright red and looks like cross between a miniature red pepper and a cherry tomato. It has a unique, delicious taste; a... read more

Phat Beets were named Outstanding Appetizer at the 2007 Fancy Food Show. Aromatic spices accent the sweet-tart flavor of these fresh pickled beet slices and have won over even stubborn beet skeptics. Pickled in rosemary, ginger and lemon, they're... read more

Chow Chow or pickled cabbage is one of Doux South's traditional Southern pickled vegetable; a rough chopped relish of cabbage mixed in a sweet and tart brine. Owner Nick Melvin, an Atlanta-based farm-to-table chef, grew up with pickling and used it... read more

Mustapha's selected Beldi lemons for his lemon confit or preserved lemons. Beldi lemon grow in Morocco and are a lovely part of many Moroccan dishes. These lemons are mildly sweet and fragrant. They are cured in sea salt and then sliced and mixed with... read more

Meaty Florina red peppers fire-roasted to mellow, sweet perfection and imported from the finest small Greek farms and artisans at the Mediterranean.. Use on pizza focaccia, pasta and salads. ... read more