It’s not surprising to learn that mangoes are the most popular fruit in the world. In many cultures, they are considered the “King of Fruits”, beloved for their bright color, intensely sweet, tropical flavor and delightful eating experience. 

Mangoes originated in South Asia, (India, Bangladesh, and Myanmar) over 6,000 years ago. The cultivation of mangoes moved westward with the spice trade; Spanish explorers eventually brought mangos to South America and Mexico in the 1600’s. Currently, mangos are grown in every tropical region on Earth. 

Fun Fact: The tear-drop shaped paisley pattern, developed in ancient India and Persia (modern day Iran), is based on the shape of the mango. 

Although related to cashews, mangoes are classified as stone fruit because there is one hard seed in the center. Depending on variety, region and weather, harvest can be once annually, three times a year or even continuously throughout a year. Mangoes are grown on trees that can grow as tall as 100 feet, and are cherished not only for their fruit, but the welcome shade they provide in the hot tropics. 

Fun Fact: A mango tree can live to be over 300 years old and can produce 100,000 fruits in its lifetime.  

Most mangoes imported into the USA undergo a hot water treatment for control of fruit flies (non-organic fruit can be treated with pesticides). There are over 2,000 cultivated varieties of mangoes, varying in color, taste, and size. India, Brazil, Pakistan, Ecuador, the Philippines, Mexico, the Carribean Islands, Peru and Florida all have their regional favorites. Some of the most popular varieties on the West Coast of the USA are Ataulfo, Kent, Keitt, and Tommy Atkins.  

Ataulfo: Small sized, with bright yellow skin, with a lima bean shape. Sweet honeyed taste with non-fibrous creamy texture.  Also marketed as Honey or Champagne mango.  

Kent: Yellow skinned with a slight red/orange blush. Sweet, succulent flavor and near fibreless flesh. It tends to be softer than other varieties when ripe.  

Keitt: Green skinned with light red blush. Ripeness is indicated by a slightly soft texture. Their non-fibrous flesh has a creamy texture and a honey-sweet flavor.  

Tommy Atkins: The most widely marketed mango. The skin is green with a red and yellow blush. It has a large round shape, with fibrous flesh that makes it firm, hardy. 

Fun Fact: Mango trees absorb CO2 from the environment and use it to form the trunk, branches, leaves and fruit. The average mango tree can sequester 2 to 2-1/2 times the carbon that is emitted during growth, harvest and transport of fruit to the USA. 

All mangoes will slowly ripen after picking. Ataulfo and Tommy Atkins are available now with steady volume and sharp pricing! 

New & Exciting! 

Asparagus (left): The much-anticipated California asparagus season is finally here! The tender, grassy and sweet flavor of in-season asparagus is a highlight of spring! We are proud to source from beloved Durst Organic Growers in Yolo County, California. 

Formosa Papaya: Large variety with orange flesh, mild sweet flavor and light aroma. The firm but juicy fruit delivers an exquisite taste of the tropics! 

Pear: Lots of new varieties have arrived from South America to spruce up your pear offerings! Alex Lucas is a green pear with russeting, well-known for its flavor among pear enthusiasts. When ripe, it has a soft buttery texture and very sweet flavor and aroma. The Durondeau has attractive golden skin with crimson blush and a soft russet all over. It is juicy and aromatic with fresh sweet-tart flavor. The Red Bartlett changes from dark red to bright red as it ripens. It is identical to green Bartlett in texture and flavor.   

Potato: Just in! Red, Russet and Yellow Potato in 16×3-Pound compostable bales (the entire bag is compostable or recyclable!) This is a great eco-friendly option for Earth Month promotions in April. California-grown Yellow potatoes have also started!

Rhubarb (right): Coming soon! In its raw form, rhubarb is mouth-puckeringly sour but cooking it mellows the flavor and unlocks its potential. This bright pink spring vegetable is delicious when baked into desserts with strawberry or cooked in savory dishes or pickled!  

Snap Peas: California grown snap peas are just starting to come on. Availability is limited until the season is up and running.  

Valencia Orange: Delicious, sweet & juicy California-grown fruit from B&J Ranch. 

Promotable 

California-Grown Hass Avocado: 48 count sized fruit is readily available. Great deals are also happening on ‘single-serving’ sized 84s.

Cherimoya (right): AKA the Custard Apple.  A sweet, tropical fruit with creamy texture; the flavor is similar to banana and pineapple. Eat when soft and skin is dark, like an avocado. We like to eat it chilled and with a spoon like ice cream! Also fun to bake, cut in half and roast until caramelly!   

English ‘Hot House’ Cucumber:  Volume is steady on these sweet and tender ‘cukes! 

Mango: Ataulfo and Tommy Atkins remain steady in volume and availability and are ripe for promotion! The Ataulfo (aka Honey mango) has a creamy texture and is less fibrous than most mangoes, but still deliver classic mango flavor. Tommy Atkins is round with a beautiful red blush – also sweet and very juicy.  

Nagami Kumquat: Complex tart-sweet flavor that is deliciously addictive. The entire fruit is edible, including the skin, flesh, and seeds. Eat them fresh or cook them in marmalades, jams or as a dessert topping. Biodynamically grown by beloved Beck Grove, in Southern California. 

Ruby Grapefruit (left): Ruby Grapefruit has beautiful pinkish-red flesh and is sweet & juicy with a hint of tang. It’s easy to peel with very few seeds. This old-school variety is still one of our favorites from B&J Ranch and is easily the best tasting grapefruit out there! In addition to the wonderful flavor, the Ruby Grapefruit is high in antioxidants, fiber and immune-boosting vitamins A & C 

Zucchini: Lots on hand! Supply is plentiful, and prices are sharp on Mexican-grown squash.    

Limited 

Baby Bok Choy 

Baby Broccoli 

Bunched Spinach 

Cauliflower: Desert production winding down; supply is tight and costs are up. 

Chioggia Radicchio 

Gem Lettuce 

Grape: Waiting impatiently for the next shipment! 

Hard Squash: Acorn and Delicata are gapping. Kabocha is limited 

Napa & Savoy Cabbage: Limited/gapping, costs are high. 

Passionfruit: Gapping for 1-2 weeks. Passionfruit do not respond well to cold and rain, the blossoms fall off the vine and what little fruit there is remains green in color. 

Slicer Cucumber: Extremely limited and high priced. 

Done for the Season 

Anemone Bouquet 

Treviso, Frisee, Escarole, and Fennel from Rundle Family Farm 

Minneola Tangelo 

Merchandising Corner 

Building Full Displays with Less Product 

Creating a look of abundance in your produce department provides customers with the sense that they have ample options to choose from. In produce, it’s all about appearance and creating a shopping experience that is visually pleasing. However, if you want to avoid overstocking and still create an abundant display, check out our tips and tricks to help enhance the look of fullness in your produce department. 

Embrace Angles. If you have deep shelves with baskets sitting flat on the shelf, try tilting the baskets up by propping them on something like a small empty box or wooden block. There are also props you can purchase specifically for this use. Tilting the basket makes the product more accessible (for both shoppers and for produce workers). Tilting also helps to fill the visible empty space behind the product. Instead of looking at the back of the cold case, you are now looking at basket of product. This can be helpful with products like mushrooms, specialty peppers, peas and small novelty fruits like figs or kumquats. 

Take Up Space. Use display blocks or empty boxes with attractive farm labels or brands to take up more space, and bring product higher or forward, creating the illusion of “fullness” on your endcaps. Bonus: It’s easier and faster to rotate product when there is less volume to work through. This is great for creating multi-level displays with items like apples or even flats of berries. 

Stock up on Display Supplies: Handy supplies to have on hand to help you achieve these display tricks are rolls of brown butcher paper, Suregrip black case matting and rolls of burlap. It’s also a good idea to hang on to small clean boxes to reuse as dummy boxes.  

You do not need to dummy up every area; select spaces that are harder to reach, such as a high shelf or during a promotion when you want a big, eye-catching display. These tips are helpful to avoid overstocking your department, reduce shrink and bolster produce sales!