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05

Apr 2016

Top Specialty Produce Trends for 2016

Posted by / in Healthy Living /

Goji berries are one of many specialty produce trends for 2016. Below are some additional food trends that should be available in farmer’s markets this year.

Hatch Chiles: These are the only type of chiles that have a variety of heat intensities including mild, medium, and extra hot.

Dragon Fruits: Derived from vining cactus, dragon fruit is typically grown in Vietnam, Nicaragua, and California. There are two types of flesh of the dragon fruit: white flesh and magenta flesh. While white flesh has a mild flavor, magenta flesh is known for a deeper flavor and its antioxidants.

Dragon Fruit | Food Safety Certifiers

Tree-Ripened Mangos: According to much research, mangos are the number one fruits in the entire world. In order to produce mangos with high sugar contents, farmers should allow the fruit to ripen on the tree instead of treating them with the hot water process. The different types of tree-ripened mangos include Keitts, Kents, Hadens, and Manzanillos. Regardless of the outside color, farmers and packing houses should lightly squeeze the mango to ensure that the fruit is ripe.

Mangos | Food Safety Certifiers

Chestnuts: As a seasonal food item, Chestnuts are typically sourced from Korea starting in October. Chestnuts can also be imported from Italy, but they are usually more expensive when brought from this country.

Chestnuts | Food Safety Certifiers

Persian Cucumbers: In order to create a more marketable vegetable, farmers and packing houses can rename Persian Cucumbers to “mini cucumbers,” which ultimately encourages consumers to buy the produce.

Perisan Cucumbers | Food Safety Certifiers

Turmeric Root: This produce is extremely popular in India and Thailand. When turmeric root is fully ripe, the inside has a vibrant orange color and the outside becomes very hard when dried.

Turmeric Root | Food Safety Certifiers

Young Coconuts: One of the moved loved item on the list are young coconuts. Farmers started harvesting this produce over 15 years ago primarily for the water contained within the fruit. The best way to harvest young coconuts is to place them into a contraption that will remove the green skin so that a white husk appears on the outside. Most young coconuts contain roughly two cups of drinking water.

Young Coconuts | Food Safety Certifiers

 

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