The tropical fruit category is fast becoming a foodservice favorite.
“We’re seeing tropicals — at least mangoes — becoming more popular in foodservice operations than they have been in the past,” said Charlie Eagle, vice president of business development for Southern Specialties Inc., Pompano Beach, Fla.
Chefs like mangoes because the fruit has excellent flavor and color, good nutritional value, and they’re available year-round, he said.
Papayas, too, are making foodservice inroads, said Homero Levy De Barros, president and chief executive officer at HLB Specialties LLC, Pompano Beach, Fla.
He sees papayas in sauces and in refreshing desserts like cream of papaya, made by combining papaya with vanilla ice cream and creme de cassis liqueur.