As the season shifts from summer to fall, so does the offerings of fresh produce for The Giumarra Companies. Gary Caloroso, regional business development director for the Los Angeles-based company, shares a preview of fall fruits.
Caloroso says persimmons continue to grow in popularity with retailers.
“Persimmons offer outstanding qualities, great taste, strong nutritional value and versatile uses that resonate with shoppers,” he says. “Their vibrant orange color also makes them a perfect fit for merchandising and promotions, especially around Halloween.”
Giumarra’s Fuyu persimmons will run October through December and Sugar & Spice persimmons will begin at the end of fall, he says.
“This unique variety is rounded with a slightly elongated, acorn-like shape that is reminiscent of a Hachiya in form, yet ready to eat without ripening, like a Fuyu,” he says of Sugar & Spice. “Its flavor is sweet, with delicate hints of vanilla and warm cinnamon. The skin boasts a vibrant orange hue, while the light orange flesh reveals a beautiful star pattern when sliced.”
Caloroso says The Giumarra Companies developed a dedicated consumer website, DoYouFuyu.com to further promote its California persimmons.
California green kiwifruit will run from October through February, he says.
Caloroso says mandarins and navels will be available at the end of October. The Giumarra Companies will pack its mandarins under its Bright Bites label. He says the Bright Bites are easy-to-peel and ideal for school lunches or adding to recipes, thanks to its snack size.
“The fruit features a vibrant orange color, juicy texture, and a bright, sweet flavor,” he says.
Caloroso says Giumarra Companies also provides tailored marketing support to retailers that includes educational resources for produce managers and consumers, point-of-sale materials such as high-graphic bins and signage, sales contests, social media content and exclusive recipes.
“Our vibrant packaging and engaging merchandising displays help retailers generate excitement for our California citrus, kiwi and persimmons,” he says.
