It's an interesting time of year for several exotic fruit varieties, as some seasons begin and some close out for now. While California does have its share of growing fruits such as Feijoa and Cherimoya, the majority of supply comes from the Southern Hemisphere.
Feijoa demand strong
Although native to South America, a significant proportion of Feijoa production occurs in New Zealand. Feijoas, which have a strong following there, reach peak production in the southern autumn season. Importers in the US have noted that the New Zealand season is about to finish, at which point there is going to be a gap until US production occurs later in the year.
"The New Zealand season for Feijoas is about to finish," shared Bob Morse of Los Angeles-based Davalan Fresh. "The next season will be the California season which does not start until October. In California, Feijoas typically grow in the Santa Maria and Santa Barbara districts. During the California season (October through December), we have been in a demand-exceeds-supply situation over the past five or six years. Demand for the fruit has increased, as has the cost of the fruit. The increased cost has been fueled by the higher demand."
Cherimoya popularity keeps rising
While Feijoa demand is quite strong, consumers in the US are also seeking out Cherimoya. Also native to South America, the Cherimoya is enjoying excellent demand among US consumers. The growing season in California is about to conclude and will shortly transition to Chile. Supplies have been tight due to significant crop loss from the California fires several months ago.
"We've just finished with the California season and will begin the Chilean season during the week of May 21," Morse said. "In California, cherimoyas grow near the Santa Barbara area, however a lot of fruit got damaged during the fires in December and January. Demand has been very strong, exceeding the supply we have. We continue to see this fruit growing strongly every year. It has a particular taste and some people like them and some don't."
For more information:
Bob Morse
Davalan Fresh
Tel: +1 (213) 623-2500