Marching through the Global Produce and Floral Show at the Anaheim Convention Center last week was a lot like strolling through your supermarket’s produce aisle – or it would be if your supermarket’s produce aisle measured 500,000 square feet.
More than 1,000 exhibitors and more than 20,000 attendees from all 50 states and more than 60 countries packed the hall. Melissa’s Produce had the largest display of all the produce vendors by far. And no wonder.
“We do everything,” Robert Schueller, director of public relations for Melissa’s Produce, told us in his preshow analysis of the latest trends.
“This is our 16th year of doing this produce meeting,” Schueller told the food writers and bloggers assembled for the show, which he referred to as the “Super Bowl of produce.”
Melissa’s is the largest varietal supplier in the United States, doing business with 45 different countries, he said.
“We have over 1,500 different items,” he said. “Here at the show, we are known for our new products.”
Melissa had created more than 100 new products and packaging updates since last year’s event in Atlanta.
Pink pineapples, despite the hefty price tag at about $32 each, came in at No. 1 on the trend list.
“These pink pineapples have no acidity – they’ve opened up a whole new market,” he said.
A variety called Rubyglow, red on the outside and gold on the inside, is even pricier. “Would you eat a $400 pineapple?” Schueller quipped. “It’s definitely a luxury item.”
One of the biggest trends is Melissa’s new line of fingerling medley potatoes in the baby potato category.
“They’re easy to cook, and unlike russets, you don’t have to peel them,” Schueller noted. “They come in grab-and-go bags containing different colors: Russian Banana, Ruby Crescent, Purple Peruvian and French Fingerlings.”
Have you seen the latest apple variety called Hunnyz? They’re a cross between the Honeycrisp and the Crimson Crisp from Washington State, coming in at No. 3. The orange watermelon, a cross between the yellow and red watermelon, took the No. 4 slot this year.
“They’re a full-size, California grown melon with the same texture but a unique flavor profile,” said Schueller.
You’ve probably heard that if you want to make authentic Italian tomato sauce, buy Marzano canned tomatoes. But did you know you can buy them fresh? Use these, not Romas, advised Schueller. Baby Marzano tomatoes came in at No. 5.
Mangoes, the No. 1 most popular fruit in the world, have been steadily gaining popularity in the U.S., and three of them made the list: Sapurano at No. 6 and Pink Elephant and Gold Elephant at No. 9 and No. 10. Rounding out the list were aloe vera at No. 7 and Tasmanian cherries at No. 8.
“Always very trendy are Melissa’s signature Dutch Yellow Potatoes, which taste like they’re already buttered,” Schueller said. “Like the fingerlings, you don’t have to peel them. The skin is completely edible. They’re easy to cook and don’t take as long as, say, russets.”
As the holiday entertaining season approaches, here’s an easy recipe for these golden gems that is sure to please.
Fullerton’s Judy Bart Kancigor is the author of “Cooking Jewish” and “The Perfect Passover Cookbook.” Her website is cookingjewish.com.
ESCALLOPED DUTCH YELLOW POTATOES
From “Melissa’s DYPs: The Perfect Everyday Potato Cookbook” by Sharon Hernandez and Chef Ida Rodriguez; the yield is 8 servings
Ingredients:
• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 2 cups milk
• Pinch cayenne pepper
• 1 1/2 pounds Dutch yellow potatoes, cut into 1/4-inch thick slices
• 1 cup chopped yellow onion (about 1/2 large onion)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups shredded sharp cheddar cheese
Method:
1. Preheat oven to 375 degrees.
2. Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, until mixture is light golden. Gradually stir in milk and cayenne. Cook over medium heat, stirring constantly, until thickened and bubbly. Keep warm, but do not allow to scorch.
3. In 2-quart casserole dish, place half the Dutch yellow potato slices in one layer. Top with half the onion, salt, pepper, cheese, and cream sauce, then repeat. Cover dish with foil and place on large cookie sheet to prevent oven spills. Bake 45 minutes. Remove foil cover and continue baking about 15 to 20 minutes more, or until Dutch yellow potatoes are fork tender.