Market Notes
Aug 21st, 2025
THE LAST BEST THING
The stone fruit season once again has come to an end. Over the next few weeks there will still be a few peaches, plums, and pluots, even some wonderful dessert varieties but all that will wither rapidly. There is one end of the season stand out and to us, as we have been proclaiming over the past three years, it is the fruit of the future. There is just not enough volume for heavy marketing or promotion, but it is coming. As we move into the fall season and apples become what everyone must have, the Flavor Punch Pluery is a firm fruit and eats a bit like an apple. But that is the least interesting part. As indicated by the interspecific category, the Flavor Punch is a cross between a plum and a cherry. Further research shows that this fruit is also crossed with peaches and apricots. While promoted as a single cross it is actually a quadruple cross. That’s just the science part, then there’s the flavor. Undertones of rich apricots with a wonderful plum and peach flavor, finished with a zing of sweet cherries. There are endless combinations of stone fruit you can create, but this one got it right. The Flavor Punch is an amazing blend without the bruising or breakdown similar to other stone fruits. If there were a stone fruit to compare to a fine wine, the Flavor Punch would be it. Of course, we promote this from Andy’s Orchards, but they are not the only ones growing it. Get these if you can, taste one for yourself and then you will know.
LABOR DAY CLOSINGS
Culinary Specialty Produce will be closed on Monday, September 1, 2025 in celebration of Labor Day. We will keep our 24/7/365 global emergency specialty produce telephone line open for those who are paid up and have a current password. For all Monday activity, which will be limited, we will be in touch and have that set up by Friday, wherever possible. No Fed-Ex or UPS in or but most airlines cargo facilities will be open.
NEW PRODUCE QUIZ – WHO AM I
I was first discovered by the Aztecs, who praised me as a delicacy rather than a curse upon the fields. I am not a seed, leaf, or fruit, but rather a surprise that grows on my stalk itself. My home begins when I take hold of the top, swelling it into puffy, grayish-blue lumps. Farmers once feared me, calling me a plague, but chefs today celebrate my arrival. Legends say I bring luck to those who dare to taste my earthy depths. In Mexico, I’ve been treasured for centuries. I look a little unusual, my color ranging from smoky gray to black with a velvety sheen. My texture is soft, tender, and almost mushroom-like when cooked. Flavor-wise, I’m smoky, nutty, and earthy with a whisper of sweetness. Some call me smut, but I am actually good for your gut. You’ll find me tucked into quesadillas, folded into tamales, or stirred into soups. I’m also sautéed with onions and garlic or blended into sauces rich with spice. Even top restaurants in Paris and New York seek me out for gourmet menus. Though rare, I am rich in protein, fiber, amino acids, and valuable antioxidants. I’m packed with vitamins like B and minerals such as phosphorus and magnesium.
The answer to last week’s quiz is…RASPBERRIES… – Congrats to all winners
Visit us at www.culinaryproduce.com Phone 908-789-4700 – Fax 908-789-4702 – e-mail passings@culinaryproduce.com
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© Culinary Specialty Produce, Inc., 2025
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