Preserve paradise with your new favorite tropical fruit

Tropical fruits bring a taste of paradise to tables around the world. Celebrated for their nutrients less common in moderate climates, these fruits are some of the first expected to adapt to a changing climate. In regions where land is already scarce, the question arises: will farmers continue to meet the demand for resource-intensive crops, or will consumers shift their preferences? Ultimately, the choice is yours.

In today’s issue:

• Early Adopters: Is that really a tropical fruit?

• Health: Tropical treasures

• Environment: Would you give up pineapple?

• History: Conquistadors hard at word

• Industry: Far away from home-grown

EARLY ADOPTERS

Early adopters appreciate the diverse flavors found across the planet, especially in the tropics. A tropical fruit early adopters consume regularly are green kiwis. High in Vitamin K, C & antioxidants these tangy fruits pack a punch even in low doses.

A tropical fruit that has more health benefits than environmental benefits are avocados. High in monounsaturated fat, these heart-healthy fruits support brain function, improve cardiovascular health and help reduce inflammation, offering protection against a range of diseases—from arthritis to Alzheimer’s.

If you don’t have a taste for any of these fruits, consider guava. They are great sources of Vitamin C & antioxidants, without spiking your blood sugar. They also have minimal environmental footprint and due to their transportation challenges, are best enjoyed when you’re someplace tropical. Serving as the perfect reminder to preserve the paradise where these fruit grow.

HEALTH

Tropical treasures

Tropical fruit native to the warm climates of Southeast Asia, South America & the Caribbean have a few health benefits similar to other fruits. However, these fruits have such a rich history with ancient indigenous societies that they were often used as medicine for a variety of ailments:

1. Avocados to regulate blood pressure

2. Bananas to sooth constipation and ulcers

3. Coconuts to replenish electrolytes

4. Dragon Fruit to relieve constipation

5. Guava leaf tea to treat diarrhea

6. Kiwi to improve digestion

7. Mangos to prevent scurvy

8. Papayas to eliminate intestinal parasites

9. Passion Fruit leaf tea to relieve anxiety and insomnia

10. Pomegranate to reduce blood pressure

11. Pineapples to reduce bloating

Among the 12 most consumed tropical fruits, there are 9 micronutrients that provide over 15% per serving highlighted in the table below:

These health benefits have a fairly large caveat, since many tropical fruits are high in either sugar or saturated fat. This can negatively contributing to cholesterol, heart health and inflammation if portion control is left unchecked.

1. Coconut: 69% of Daily Value for saturated fat

2. Mango: 45% of Daily Value for sugar

3. Pineapple: 33% of Daily Value for sugar

4. Banana: 28% of Daily Value for sugar

5. Pomegranate: 24% of of Daily Value for sugar

6. Dragon Fruit: 20% of Daily Value for sugar

7. Kiwi (Golden): 18% of Daily Value for sugar

8. Papaya: 17% of Daily Value for sugar

ENVIRONMENT

Early adopters appreciate the diverse flavors found across the planet. Since each tree that grows tropical fruits has a unique lifespan and yield, we decided to compare the resources over a 100 year period. During this timeframe, to produce 1 lb. of tropical fruit it requires an average of 63 gallons of water, 48 sq. ft. of land and 0.48 lb of CO₂e. The resources involved in producing various tropical fruits are highlighted in the table below:

You may also consider swapping out pineapple, for more resilient fruits like papaya. While both share a tangy taste, papayas are better suited to regions expected to be hit hardest from a changing climate. This fluctuating climate will affect fruit yields and quality due to:

1. More frequent hurricanes and tropical storms

2. Rising average temperatures

3. Altered precipitation patterns

4. Increased reliance on pest control

HISTORY

Conquistadors hard at work

The tropical fruits we find in our local grocery stores were grown in various micro-regions across the globe. Cultivated for thousands of years, these fruits have been deeply woven into the cultures and diets of ancient civilizations ranging from the Mayans in the Americas to the Indus Valley in present-day India and Pakistan.

Origins in Southeast Asia:

• Bananas - Papua New Guinea, 8000 BCE

• Coconuts - Malaysia, Indonesia & the Philippines, 2500 BCE

• Mangos - India, Myanmar & Bangladesh, 2000 BCE

• Kiwi - China, 700 BCE

Origins in the Middle East:

• Pomegranate - Iran, 3000 BCE

Origins in the Americas:

• Avocados -Mexico & Guatemala, 5000 BCE

• Pineapples - Paraguay, Brazil & Argentina, 2500 BCE

• Passion Fruit - Paraguay, Brazil & Argentina, 2000 BCE

• Guavas - Mexico through Peru & Venezuela, 2000 BCE

• Papayas - Mexico, 1000 BCE

We have the Spanish & Portuguese explorers to thank for the globalization of these tropical fruits. In a little over 200 years, all 8 tropical fruits were spread across different continents. During this period, these fruits were modified to improve yields and appeal to a broader market. In 1493, Christopher Columbus introduced pineapples to a non-native habitat, brought from the Americas to Spain and the Philippines. In 1710, the mango was the last fruit to be introduced to a non-native habitat, brought from India to Brazil and Africa via Portuguese trade routes.

INDUSTRY

Far away from home-grown

Tropical fruits are a vital part of the economy for tropical countries. Not only for their widespread use domestically but also as a substantial agricultural export.

The tropical fruits we know and love, are primarily harvested by hand. By avoiding heavy machinery and instead using machetes, shears or cutting poles, farmers can yield a higher quality product with minimal damages.

Bananas and pineapples in particular have a more labor intensive growing cycle than the rest. The current varieties are seedless, which require cloning to continue production. Commercial operations commonly propagate from tissue cultures however this produces a crop that lacks genetic diversity, making them more susceptible to diseases and pests. This video shows exactly how large-scale farmers clone bananas:

Where do we import these fruits from?

The US’s strong global trade network ensures easy access to tropical fruits. While California accounts for 18% of the country’s avocado production, most tropical fruits are imported. To meet demand, 6 countries in the Americas and 4 in Southeast Asia, help satisfy the taste for something tropical.

Tropical Fruit Imports:

1. Avocado:

   • Mexico - 86%

   • Peru - 7%

   • Other - 7%

2. Banana:

   • Guatemala - 43%

   • Ecuador - 17%

   • Coasta Rica - 9%

   • Mexico - 7%

   • Other - 24%

3. Coconut:

   • Philippines - 53%

   • Indonesia - 12%

   • Other - 35%

4. Dragon Fruit:

   • Vietnam - 52%

   • Ecuador - 21%

   • Peru - 5%

   • Other - 22%

5. Guava:

   • Ecuador - 22%

   • Mexico - 14%

   • India - 14%

   • Other - 50%

6. Kiwi:

   • New Zealand - 47%

   • Chile - 18%

   • Italy - 16%

7. Mango:

   • Mexico - 72%

   • Peru - 14%

   • Other - 14%

8. Papaya:

   • Mexico - 87%

   • Guatemala - 11%

   • Other - 2%

9. Passion Fruit:

   • Vietnam - 36%

   • Mexico - 12%

   • Peru - 7%

   • Other - 45%

10. Pineapple:

    • Coasta Rica - 87%

    • Honduras - 5%

    • Other - 8%

11. Pomegranate:

    • Peru - 33%

    • India - 25%

How are these fruits consumed?

With the exception of coconut and guava, tropical fruits are enjoyed fresh, frozen or dried 85% - 95% of the time. When processed, they are primarily turned into juices with a select few canned, or turned into dips or jelly.

Guavas on the other hand, are consumed fresh only 75% of the time, likely due to their tangy flavor, grainy texture and delicate ripeness. Their short shelf life makes them prone to over-ripening during long sea voyages, often turning them to mush. While the US doesn’t import guavas from Jamaica or the Dominican Republic, both countries have a rich tradition of making guava jelly, commonly used in pastries or enjoyed on toast.

Alternatively, fresh coconut is consumed only 35% of the time, primarily due to its versatility in producing 4 popular products:

• Coconut Oil - 33%

• Coconut Milk - 15%

• Coconut Water - 10%

• Coconut Flour - 7%

TIGHT 5

• Bananas: Are botanically a berry, just like pumpkins and watermelon.

• Passion Fruit: was named by missionaries after the Passion of Christ.

• Coconuts: can hold 24 oz. of coconut water and float for over a year.

• Costa Rica: produces 40% of the global demand for pineapples.

• Mango: trees can produce over 1,000 mangos each season.

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