The Eight Bar

Bulgur is cracked wheat that has been partially cooked. Most often used to make tabbouleh, a Middle Eastern salad featuring parsley, mint, garlic and lemon. 1 cup to 2-1/2 cups Simmer 20 minutes, fluff, let sit covered for 10 minutes. Or pour boiling water over bulgur, cover and let sit for 1 hour

Don’t be afraid of that peel — it’s soft and easy to cut through. Inside, you’ll find either dark pink or white flesh that has lots of tiny edible seeds, like a kiwi. The mild sweetness of dragon fruit makes it perfect to pair with berries in a fruit salad, diced over a bowl of Greek yogurt with fresh lime zest and a drizzle of honey, or added to a smoothie — the red-fleshed varietal will make it a shocking pink color

Lightly milled to retain all of the germ and at least 2/3 of the bran for a tender, slightly chewy texture and a mild flavor. Use in grain salads, soups, stews and chilis. Try barley as a stuffing for peppers, tomatoes or poultry. 1 cup to 3-1/2 cups Simmer 60 minutes

Combine these little lovelies with cumin, garlic and orange juice or toss them with olive oil, cilantro and chopped veggies for two incomparable salads

These smooth-textured beans are packed with nutty flavor. Add them to tomato-based soups like minestrone or toss with olive oil and black pepper for a satisfying side dish

Wheat berries cracked into small pieces. Use in casseroles, salad or as a stuffing. 1 cup to 2 cups Simmer 30 minutes; let stand covered 5 minutes

Since dried varieties aren't the only pasta available these days, we thought you should know more about your mouth-watering choices — Fresh, Frozen and Fast

Rich and hearty, a great alternative to oatmeal. Also used in savory dishes like pilaf or stuffing. 1 cup to 3 cups Start in cold water and then simmer for 1 to 1-1/2 hours

To avoid sticking to the bottom of the pot, this is usually the preferred method for cooking sticky rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone

Also known as Ataúlfo mangoes, these oval-shaped favorites have a golden yellow skin that reveals a bright yellow inside. We recommend adding these tropical delights to ice cream, smoothie bowls and Thai coconut sticky rice, or dicing and adding to ceviche, pico de gallo or guacamole

These little dark red beans are sweet and easy to digest. Splash them with tamari and barley malt or mix them with brown rice, scallions, mushrooms and celery for dynamite, protein-rich rice patties. (Or how about some ?)

Pizza how you want it, from custom orders to daily specials. Vegan and vegetarian options

Becomes sticky when cooked. Mix with corn, scallions and cooked pinto beans for a South-of-the-Border side dish. 1 cup to 3 cups Simmer 25-30 minutes. Do not salt until thoroughly cooked

Skip main navigation We know, we know. Cooking dried beans takes more time than opening a can, but you'll be richly rewarded with superior flavor and texture. They're a superb value too! Here's how

On the search for soft, quick-cooking beans? Look no further. These creamy white, oval-shaped beans are ubiquitous in southeastern us states where they're a traditional New Year's dish. Toss them with yogurt vinaigrette, tomatoes and fresh parsley. (Mmmm, it doesn't get any better than .)

Crunchy, tart and juicy, this is the ultimate apple to pair with a classic applesauce. Toss in a few cinnamon sticks or ground cinnamon for extra flavor

Ground yellow corn that cooks to a pudding-like consistency similar to polenta. The coarser the grind, the longer the cooking time. 1 cup to 4 cups Bring water to a boil (salt optional). Reduce heat slightly and slowly whisk in grits. Cook covered 15-20 minutes. Remove from heat and let stand 5 minutes

Crisp and crunchy, these apples sport a pleasantly sweet flavor with nuances of banana and pear. They’re slow to brown, making them great in fresh-sliced recipes

Mangoes are amazingly versatile, as they go with both sweet and savory foods. Some of our favorite recipes include

These apples have a crunchy skin with a floral aroma. Best when uncooked and used in fresh preparations, like a smoothie or kale salad

Kasha is whole-roasted buckwheat groats. Because buckwheat is not part of the wheat family, it can be eaten by many on a wheat-free diet. Cook with noodles, use as a stuffing for cabbage, or use in casseroles. 1 cup to 2 cups Simmer 20 minutes

Often called old-fashioned oats, rolled oats are groats that have been steamed, rolled and cut into flakes. Great as cereal or added raw to cookies, muffins, pancakes and granola. 1 cup to 2 cups Start in cold water and then simmer for 10-15 minutes

Chewier than rolled oats, steel-cut oats are groats cut into smaller pieces. A perfect hot cereal for coolweather breakfasts. 1 cup to 4 cups Start in cold water and then simmer for 30 minutes

Includes organic wheat, oats, barley, soybeans, buckwheat, wheat bran, corn and millet. 1 cup to 2-1/2 cups Bring water to a boil, add salt (optional), slowly add cereal, stirring constantly. Simmer 15 minutes, stirring occasionally

Mango doesn’t stop at smoothies and salads — it’s also great for baking into cakes and breads. Try upside down cake, which is literally baked “upside down” in a pan to create a caramelized, irresistible top

If there was ever a perfect apple for snacking, this might be it. It’s fragrant, sweet and tart. Plus, its shatteringly crisp texture works well when used as a topping on open-faced sandwiches

With spring’s warmer weather comes a bounty of refreshing produce and exotic fruits that are . From tried-and-true favorites like yellow mango to the more adventurous sweet-tart rambutans, look for these tropical fruits in the of your Whole Foods Market store when they’re in season.* Shop fruit

Meet the punk rocker of tropical fruits. Discard the spiky red shell and feast on the juicy grape-like flesh within. While the seed is inedible, you’ll love enjoying this fruit’s aromatic sweet-tart flavor in desserts or simply out of hand. It also brings tropical vibes to smoothies in place of cherries. Rock on

Blending mango chunks into smoothies gives them a vibrant orange color and subtle sweetness. What fruits go best with mango? Bananas, citrus fruits and pineapple are always safe bets

Bring water (and salt, if using) to a boil, add grains and return to a boil. Stir, reduce heat so the water just simmers, cover the pot tightly, and simmer. Resist the urge to lift the cover — releasing steam will slow the cooking process

More ways to enjoy mangoes: Mangoes aren’t the only tropical fruits in our stores right now. Check out our to explore your options. Guide to Tropical Fruits

Agua fresca, Spanish for “fresh water,” is a simple blended drink that needs only fresh fruit and water, plus a little sweetener and citrus juice. What a way to enjoy mango on a hot summer day

These pink-red apples are crisp with a juicy flesh and a complex sweet-tart flavor. Well-suited for a fresh fall salad