A TASTE OF SUMMER NOW!

Summer-fresh Fruit from Chile Brightens Winter Menus

It's the time of fresh beginnings. The New Year brings promises to take better care of our health and improve our eating habits—for some to conquer the battle of the bulge, for others to fight illness including winter colds and flu. There’s no shortage of advertisements for pills on drug store shelves claiming to be the secret weapon to help us win the war—whether it’s against pounds or germs. However, we need not look far to find a pure and simple answer for both: vitamin-packed fresh fruits.

Luscious fresh fruit from Chile fits the bill perfectly! Sweet and high in fiber, fruit helps keep us feeling full longer, as well as satisfying that sweet treat craving. Eating plenty of fruit provides us with the nutrients to help ward off colds and flu along with reducing our risk of developing heart disease and cancer. Most of us would benefit greatly by increasing our consumption of these delicious foods—especially this time of year. Even though it’s the coldest days of winter in the United States, it’s summertime—warm, sunny and beautiful—in Chile. With over half a million acres of fruit producing land in the Southern Hemisphere, Chile is able to supply sweet summer-fresh fruit to the U.S. during our off season. In 2003, 1 billion pounds of high-quality Chilean fruits were exported to the United States arriving both by air and sea.

Thanks to Mother Nature, the Chilean fresh fruit industry, and some modern technology, we are able to enjoy a rainbow of nutrient-dense, mouth-watering fresh fruits from Chile in the middle of our chilly winter.

WHAT MAKES CHILE SO SPECIAL?

Running 2,700 miles along the western side of South America, the topography of this long narrow country spans from arid desert in the north to chilling glaciers in the south. S now-capped mountains on one side and the Pacific Ocean on the other form natural barriers that protect against insects and disease. Mountain ranges create valleys with a Mediterranean-like climate, ideal for producing high quality fresh fruits. The nine regions in the temperate center of Chile make up the approximately 1000 miles of fruit producing land. The richest agricultural area of this land, the Central Valley, lies between two mountain ranges. It’s in these lush fertile regions where mostly grapes, pears and apples grow, but Chile also produces a wide range of other fruits including luscious berries, peaches, plums, nectarines and kiwifruit.

With over 7,800 fresh fruit producers harvesting about 462,000 acres, and one of the world's more sophisticated packing infrastructures (including cold storage facilities and packing stations throughout the fruit-growing regions), Chilean fruit is on its way to a port within a day of being picked. Throughout the process, rigorous quality control measures assure that each piece arrives as fresh and flavorful as possible.

FRESH FROM CHILE: WINTER FRUITS OF THE MONTH CLUBGrapes

Berries: Blueberries, Strawberries, Raspberries, Blackberries

Available October through May

From the temperate Mediterranean-like climate of the long river valley in central Chile come some of the world’s most delicious berries. The berry-growing area begins in the Metropolitan Region and stretches south to the scenic Los Lagos region famous for its lush forests and crystal lakes fed from the snow-capped Andes mountains. Shipped by air, this juicy, sweet cargo arrives in the United States field-fresh from naturally beautiful Chile.

Selection
Blueberries, raspberries and blackberries should be dry, plump, bright and firm; avoid soft or moldy berries, or any that don't hold their shape or appear wet. Strawberries should be plump and firm with a bright red color and natural shine. Caps should be fresh, green, and intact. Avoid strawberries with green or white color, or any that are soft or damaged.
Handling: Ripening and Storage
Keep fresh berries dry; do not wash until just before serving. They do not ripen further after harvest so refrigerate immediately in covered containers as they are sensitive to aromas. Delicate raspberries and blackberries are highly perishable; use 1 to 2 days after purchase. Refrigerated, blueberries will remain fresh for about two weeks. Check fruit daily for damaged berries.
Kitchen Tip
Toss some berries into other fruit pies or salads [especially delicious in chicken salad] for a flavor boost. Fresh berry shortcake is the perfect way to brighten any winter day!
1/2 pint blueberries, raspberries, blackberries = about 1 cup
1/2 pint strawberries = about 3/4 cup sliced
Nutrition
High in Vitamin C, folic acid and a good source of fiber
Blueberries are particularly high in antioxidants

Plums

Available November through March

Seven varieties of plums, ranging from yellow to dark red and purple, come from the primary growing area in the central region of Chile. Grown in the warmer northern regions, plums thrive in this rich agricultural area that’s protected by mountains to the east and the Pacific Ocean to the west. The Aconcagua Valley was one of the first growing areas to be planted by the Chilean fruit industry. Today it produces the largest variety of fresh fruits in all of Chile.

Selection
Plums continue to ripen after harvest. Look for good fresh color and fairly firm to slightly soft fruit. Avoid hard fruit or plums with discolored skins or brown spots, or any that are too soft, shriveled or leaking.
Handling: Ripening and Storage
Ripe fruit feels slightly soft to the touch. If plums are not soft and need further ripening, place in a closed paper bag; store at room temperature. To speed ripening, add an apple to the bag. Refrigerate when ripe but do not store with ethylene-producing fruits such as apples and pears. Ripe plums should be used within four days. For best flavor, serve just slightly chilled or at room temperature.
Kitchen Tip
If fruit has been refrigerated, to be most flavorful allow it to reach room temperature before serving. Add chopped plums to your favorite fruit salsa to jazz up the flavor.
1 pound = 5 plums; 3 to 3-1/2 cups sliced
Nutrition
High in Vitamin C

BLUEBERRY DESSERT PIZZA

FRESH FROM CHILE: WINTER FRUITS OF THE MONTH CLUBGrapes

Apples

Available February through December

From the lush Rancagua and Curicó regions in Chile, apples are one of the major fruits exported to the United States from this country south of the Equator. Ten varieties (including royal gala, granny smith, fuji, and braeburn) grow through most of the year in the fertile Central Valley, which has the largest production of fresh fruit in all of Chile.

Selection
Select apples that are firm with bright color (color depends on the variety) and tempting fragrance. Avoid fruit with bruises, broken skin, or any browning.
Handling: Ripening and Storage
To avoid discoloration, keep the surface of apples dry; do not wash until just before ready to use. Apples continue to ripen after harvest, so it抯 best to keep them refrigerated.
Kitchen Tip
Because apples naturally release ethynol gas, which helps fruits to ripen more quickly, storing them with other fruits such as bananas, will help the other fruits to ripen faster. Tossing apple slices with an acid such as lemon or orange juice helps prevent the cut fruit from browning. Apple wedges dipped in honey are a healthy sweet snack.
1 pound = 3 medium apples; about 2-3/4 cups sliced
Nutrition
High in fiber

Kiwifruit

Available March through November

This fuzzy, brown-skinned, egg-shaped fruit with beautiful brilliant green flesh grows abundantly in five regions of central Chile from Aconcagua south to Bio Bio. In the Northern part of the kiwifruit growing area, is the Metropolitan region, which includes the capital city of Santiago. This is considered the transitional area between the hot, arid north and the flourishing Central Valley. Because Metropolitan is surrounded by mountains, the climate is not affected by coastal influences and is generally warm most of the year making it ideal for producing high-quality kiwifruit, pears, peaches and nectarines.

Selection
Continues to ripen after harvest. Look for full fruit that gives to gentle pressure; fruit that is firm will need further time to ripen. Avoid soft or bruised fruits and any with wrinkles.
Handling: Ripening and Storage
At room temperature firm fruit will ripen in 3 to 5 days. To speed ripening, place unripe kiwifruit in closed paper bag. Add an apple to the bag to speed up the ripening process. When ripe, refrigerate for up to 2 to 3 weeks but do not store with ethylene-producing fruits such as apples, pears and bananas.
Kitchen Tip
An easy way to eat this delectable fruit: Cut in half and then with a spoon, scoop out the vibrant green flesh. For a change of pace from round slices, after peeling fruit, cut lengthwise into wedges.
1 pound = 4 to 5 kiwifruits; about 2-1/2 cups sliced
Nutrition
High in Vitamin C
Good source of potassium and fiber

CHILEAN FRUIT SALSA