Florida Products Calendar

Import Products Calendar

Avocado

Scientific Name : Persea americana

Spanish/Common Names : aguacate

Varieties : Hall, Choquette, Monroe, Beta, Doni, Simmonds

Origins : Central/South America (first introduced to Florida in 1833)

Season : June – January

When/How to Eat : Ripen at room temperature 3-5 days after cut from tree; fruit's skin becomes olive green – brown and can be scooped out of shell after pit is removed.

Nutritional Value:

High in oleic acid (anti-breast/prostate cancer properties & helps reduce cholesterol)

Lutein (helps prevent macular degeneration & cataracts = good for eyesight)

Vitamins E & B3 (promotes healthy skin & anti-aging properties)

Baby Bananas

Scientific Name : Musa acuminata / Musa balbisiana

Spanish/Common Names : bananitos, manzanos

Varieties : Manzano, Hua Moa, Thai, Mysore

Origins : Southeast Asia / South Pacific Islands

Season : year-round; May – September peak season

When/How to Eat : Ripen at room temperature 2-4 days when yellow; 4-6 days when green (place in brown bag to speed ethylene release).

Nutritional Value:

High in potassium (increases energy / reduces fatigue)

Good source of dietary fiber (helps digestive system)

High in B vitamins (improve nerve functions)

Black Sapote

Scientific Name : Diospyros nigra

Spanish/Common Names : Chocolate pudding fruit, chocolate persimmons, sapote negro

Varieties : Merida and Bernicker

Origins : Central / western South America

Season :December – early March

When/How to Eat : Ripen at room temperature 4-6 days until olive green or near black skin. Remove 3-4 seeds and eat with/without skin.

Nutritional Value:

High in vitamin A (good for eyesight)

High in vitamin C (immune system)

High in dietary fiber (digestion)

Caimito

Scientific Name : Chrysophyllum cainito

Spanish/Common Names : star apple

Varieties : Haitian star (purple peel), Blanco star (green peel)

Origins : West Indies / Central America

Season : January - April

When/How to Eat : Ripen immediately after picked; cut fruit in half and eat white creamy inner flesh. Both skin and rind are inedible.

Nutritional Value:

Help to control diabetes

Good source of calcium

Small amounts of vitamin C, A, iron, and fiber

Canistel

Scientific Name : Pouteria campechiana

Spanish/Common Names : egg fruit

Varieties : Bruce

Origins : south Central / northern South America

Season : August-October / February-March

When/How to Eat : Ripen at room temperature 4-6 days after being picked; eat with/without skin when it's mushy and remove seeds.

Nutritional Value:

Good source of Iron (increases energy, memory, oxygen circulation)

Good source of calcium (helps fortify bones)

Good source of vitamin A (eyesight)

Coconut

Scientific Name : Cocos nucifera

Spanish/Common Names : coco

Origins : Americas

Season : year-round

When/How to Eat :Should be cut no earlier than 5 months from fruiting; can be used immediately after cut. Can drink water inside of shell and inner meat; outer shell inedible.

Nutritional Value:

Good source of electrolytes (nature's Gatorade)

Aid in digestion/metabolism

Good source of potassium

Dragonfruit

Scientific Name : Hylocereus undatus

Spanish/Common Names : pitaya roja/blanca, pitahaya, cinderella plant

Varieties : red / white flesh

Origins : central America / northern South America

Season : June – November

When/How to Eat : Ripe when showing bright red skin; should be soft but not mushy. Cut into halves/quarters and scoop out inner red/white flesh.

Nutritional Value:

High amount of vitamin C

Helps control glucose blood sugar levels in people with type 2 diabetes

High in dietary fiber

Hot Peppers

Scientific Name : Capsicum chinense

Spanish/Common Names : guindilla, aji, scotch bonnets, scotty bons, Jamaican hot pepper

Origins :Caribbean

Season : year-round

When/How to Eat : Ripe when changing from their green juvenile state to red/yellow/orange. Can be eaten raw (take extreme caution 100-350K Scoville heat units) pickled for hot sauce.

Nutritional Value:

good source of dietary fiber

good source of vitamin C

good source of vitamin A

Jackfruit

Scientific Name : Artocarpus heterophyllus

Spanish/Common Names : jakfruit, jak, vegetable meat

Varieties :Golden Nugget, Black Gold

Origins :southeast Asia

Season :May – November

When/How to Eat : Ripen 3-4 days from being cut from stem and green in color; unripe fruit may be eaten (10-15 lbs in size). Flesh and seeds are edible while outside is not.

Nutritional Value:

good source of potassium (helps decrease blood pressure levels)

high in isoflavones, phytonutrients, antioxidants (cancer fighters)

good source of vitamin B6

Jaboticaba

Scientific Name : Myrciaria cauliflora

Spanish/Common Names : Guaperu, Brazilian Grape, jabuticaba

Varieties : Branca, Rajada

Origins :Brazil

Season : February - April

When/How to Eat : Ripen to almost ping-pong ball size and dark purple color; keep refrigerated up to 1 week. Skin, flesh and seed are all edible.

Nutritional Value:

good source of anti-inflammatory properties

very high in vitamin C

good source of iron

Jujube

Scientific Name : Ziziphus jujuba

Spanish/Common Names : Chinese/Indian/red date, manzanita

Varieties : Green thornless

Origins : eastern Asia

Season :December – early March

When/How to Eat : Ripen 3-4 days from being picked from tree; consume when browning. Do not eat long seed inside.

Nutritional Value:

good source of vitamin C

full of nutrients known to lower blood pressure

used to treat anxiety/insomnia in Chinese culture

Limes

Scientific Name : Citrus latifolia

Spanish/Common Names :Tahiti

Varieties : Persian

Origins : western Asia

Season : year-round

When/How to Eat : Ripen immediately after cut from tree.

Nutritional Value:

good source of vitamin C

good source of dietary fiber

low calorie count

Longan

Scientific Name : Dimocarpus longana

Varieties :: Kohala, Diamond River, Dagelman

Origins : southeast Asia

Season : May – September

When/How to Eat : Ripen immediately after plucking from tree; refrigerate fruit to prevent from over-ripening. Remove shell and inner seed before eating flesh.

Nutritional Value:

good source of vitamin C

helps to reduce fatigue / recommended anti-depressant

aids with stomach issues

Lychee

Scientific Name : Litchi chinensis

Spanish/Common Names : litchi, leechee

Varieties : Brewster, Ohia

Origins : southeast China

Season : May – early August

When/How to Eat : Ripen immediately after plucking from tree. Remove shell and inner seed before eating flesh.

Nutritional Value:

good source of vitamin C

high in potassium (increases energy)

high in dietary fiber

Mangoes

Scientific Name : Mangifera indica

Varieties : Kent, Keitt, Julie, Tommy Atkins

Origins : southeast Asia

Season : late May – early November

When/How to Eat : Ripen 2-3 days after cutting from tree. Depending on variety, cut around middle rind of fruit; skin is edible if desired.

Nutritional Value:

very high in vitamin C

good source of vitamin A

high in glutamine acid (aids in memory development)

Papaya

Scientific Name : Carica papaya

Varieties : Red Lady, Maradol

Origins : Central America / West Indies

Season : year-round

When/How to Eat : Ripen 2-4 days after cut from tree; nonripe (green) may be used as a vegetable. Cut in half and remove seeds; both skin and flesh are edible.

Nutritional Value:

good source of potassium

good source of vitamin A

enzyme papain helps renew skin

Guava

Scientific Name : Psidium guajava

Spanish/Common Names : guayabo, guayaba, strawberry guava, red guava

Varieties : Central America

Origins : year-round (May – September peak season)

Season : year-round; May – September peak season

When/How to Eat : Ripen 2-3 days after cutting from tree. Flesh, seeds, and skin all edible.

Nutritional Value:

high in soluble dietary fiber (good laxative)

very high in vitamin C

twice the amount of lycopene than tomatoes (helps repair skin)

Passionfruit

Scientific Name : Passiflora edulis

Spanish/Common Names : maracuya, granadilla

Varieties : red/purple, yellow

Origins : eastern South America

Season : late May – January

When/How to Eat : Ripen 3-5 days after plucking from tree. Cut in half and eat the edible pulp/seeds inside; outer rind is inedible.

Nutritional Value:

good source of vitamin C

high in potassium (regulates blood pressure)

high in vitamin A

Rambutan

Scientific Name : Nephelium lappaceum

Origins : southeast Asia / surrounding islands

Season : May – September

When/How to Eat : Ripen immediately after cutting from tree. Bite into fruit and eat flesh while removing outer skin and inner seed (seed is edible if desired).

Nutritional Value:

good source of vitamin C

good source of phosphorus (cleanses kidneys)

high water content helps hydrate skin

Sapodilla

Scientific Name :Manilkara zapota

Spanish/Common Names : nispero, chico sapote, naseberry

Varieties : Alano, Makok, Morena

Origins : Central America

Season : January – October

When/How to Eat : Ripen 3-4 days after cutting from tree. Cut in half and remove inedible skin/seed.

Nutritional Value:

good source of vitamin C

high in antioxidant tannin (anti-inflammatory)

good source of iron (energy booster)

Soursop

Scientific Name : Annona muricata

Spanish/Common Names : guanabana, graviola

Origins : northern South America

Season : year-round

When/How to Eat : Ripen 2-3 days after being cut from tree. Cut in half and scoop/detach flesh from skin and remove seeds.

Nutritional Value:

good source of ascorbic acid (increases antioxidants in body)

good source of fiber

suggested to slow down / eliminate cancer cells

Starfruit

Scientific Name : Averrhoa carambola

Spanish/Common Names : carambola, five-finger,

Varieties : Arkin, Kari

Origins : southeast Asia

Season : August – March

When/How to Eat : Ripen immediately after cutting from tree; allow 2-3 days for sugar enzymes to sweeten fruit if desired. Entire fruit is edible.

Nutritional Value:

high in ascorbic acid

high in soluble fiber (reduce cholesterol levels)

good source of vitamin C

Sugar Apple

Scientific Name : Annona squamosa

Spanish/Common Names : anon, sugar apple

Varieties : purple, green

Origins : Central/South America & West Indies

Season : August – October

When/How to Eat : Ripen 1-2 days after cutting from tree. Peel open soft pinecone-like pieces and eat inner flesh; remove seeds.

Nutritional Value:

very high in vitamin C

good source of fiber (controls sugar levels)

good source of vitamin B6 (lowers risk of heart disease / stroke)

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