bake - June 2015 - PAN41

SHOPPERS INSIGHT

Fruit Flavor Trends
Fruit fillings and toppings are
becoming increasingly important a s a p o w e r f u l s t a t e m e n t
to consumers that your bakery
products are fresh, wholesome
and delicious. Panaderías can capitalize on this key trend, especially throughout the summer
and fall months, when there are
ample supplies and ingredients
are more affordable.
Here are production and availability details on five fruits that
enjoy particularly strong demand
from your customers:
STRAWBERRIES

In California, strawberries
are planted on nearly 40,000
acres. Coastal California's rich
sandy soil and temperate climate
extends the strawberry growing
season 500 miles up the coast from
San Diego to the Monterey Bay.
California's 12-month growing
s e a s o n contributes to h ig h er
strawberry yields per acre than
any other growing area in the
United States. Watsonville and
Salinas account for almost half
of the state's strawberry acreage.

Shipments from northern areas
begin in April, peak in May or June,
and continue through November.
KIWIFRUIT

There are over 40 known kiwifruit
varieties in production around the
world. California grows the Hayward
- the most popular variety, known
for large size and high sugar content.
In California, harvest begins in late
September, with most of the fruit
being harvested in October and early
November. New Zealand's 2,662 kiwifruit growers produce approximately
100 million trays for export every year,
with 5% going to the United States.
Harvest season for New Zealand
kiwifruit, marketed under the Zespri
brand in the US, typically begins in
late May.
MANGOS

Mangos are available year-round
and, like bananas, are one of the most
plentiful fruits grown around the
world. Mangos available in the US
come mostly from Mexico, Ecuador,
Peru, Brazil, Guatemala and Haiti.
The mango year has two seasons,
one in the spring/summer and one

in the fall/winter. The two seasons
overlap to provide a year-round
supply. Throughout the year, you'll
most likely find at least one mango
of the varieties described below. Each
mango has a unique flavor and texture.
Ataulfos have a very small seed,
so there is a high flesh to seed ratio.
The Francis grows on small farms
throughout Haiti. Keitts are popular in
Asian cultures, where they are enjoyed
in its mature-green stage or even as
pickles. Originating from Florida in
the 1940's, Kents are ideal mangos
for juicing and drying. Hailing originally from Florida, Tommy Atkins is
the most widely grown commercial
variety coming into the United States.
GUAVA

There are numerous varieties
of guava from Latin America, India,
Southeast Asia, Mexico, and the
United States (Florida, Hawaii and
Puerto Rico). There are two basic
types grown in Florida, pink or red
pulp types and white pulp types.
Guava is available year-round from
Florida. Guava fruit generally have
a pronounced and typical fragrance,
similar to lemon rind but less sharp.
JUNE 15

PANADERIA

bake - June 2015

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