Strange Fruit

This article has been derived in part from a series of entries in Douglas J. Peckenpaugh’s blog, Doug’s Domain.

Step backward in time just a handful of years and, outside of globally oriented botanical circles, a mention of fruit with names like “açaí,” “goji” and “mangosteen” would have likely elicited curious shrugs and blank stares.

Now, those fruit and others are emerging as major flavors and additions to food products from coast to coast as consumers grow increasingly hip to the unique flavors and nutritional benefits they offer.

The success of these formerly exotic fruits has led many in the industry to look to other candidates for the so-called “superfruit” category, as well as others that might simply help add a differentiating twist to a beverage, bar, cereal, dessert, trail mix or other application.

From Shipova to Medlar—and Beyond

I’m frequently drawn to the exotic and strange, but I admit that shipova and medlar were new to me when I ran across them in a New Farm article that cites them as potentially profitable crops, as well as good demand. (Granted, “exotic” and “strange” are, of course, relative terms ... shipova and medlar probably aren’t as strange in Alsace, France and Piedmont, Italy, respectively.)

Consumers increasingly seek an exotic accent in their foods and beverages, so deviations from the norm might prove profitable in the near future. It’s always worth your while to stay abreast of what’s coming down the agricultural pike—particularly when the crops in question might raise an eyebrow or two.

Several indicators point to the continuation of the tropical-fruit trend for the foreseeable future. Health benefits—both real and perceived—as well as the addition of flavor diversity and an emerging consumer desire for unique food experiences, should help usher more previously little-known fruits into the American food-processing arena.

Case in point: Whole Foods has started carrying fresh yuzu on occasion, as noted in an article in The New York Times. Flavors inspired by this hot Japanese citron—which have been circulating around fine dining for a couple of years now—have started popping up in sauces and other products.

Citrus Alternatives

In this country, citrus brings to mind states like California and Florida. And every winter, whenever the mercury begins to drop close to freezing in those typically temperate states, those immersed in the cultivation of primary citrus crops like oranges and grapefruit find themselves occupied with one obsession: the weather. Cold snaps can wreak havoc with citrus. Crop damage drives up prices in the wake of decreased supply, adversely affecting several corners of the food industry.