Marketing calendar – autumn fruit

SepOctNovDecJanFebMarAprMayJunJulAug
Weeks354044481591318222631
Autumn fruit 
Granada     Pomegranates are an autumn fruit with eastern origins. They are thick-skinned balloon-like berries crowned by a persistent calyx. As it ripens, the fruit changes from green to yellow with reddish blushes, and can sometimes be red all over. Pomegranates have a higher carbohydrate content (mainly glucose and fructose) than most other fruit.
Pomegranates		                                           
Pera     Pears are originally from the Caucasus and they have been grown for over 4,000 years. They are green, yellow, tawny or red in colour and have an elongated, sub-globose shape. The skin is thin and the firm, juicy pulp is characterised by tiny, white or creamy yellow, slightly gritty grains. When ripe, they have an exquisite taste, and are varyingly sweet, juicy and creamy according to the variety.
Pears		                                           
Grapes      Originating from Asia, the Greeks introduced the vine to Europe as a decorative plant and it was the Romans who began to use it to make wine. Subsequently, selected varieties of grapes were eaten as fresh fruit. Shades vary from light green to yellow gold, or blue-black according to varieties. In general, grapes contain more carbohydrates than other fruit. Grapes also have a lot of fibre (mainly soluble fibre), vitamins and minerals.
Grapes		                                           
Classic Kaki      This autumn fruit originated in the north of China, Japan and Korea. It is a large orangey-yellow berry, characterised by a persistent floral calyx around the stalk. Kakis are an excellent source of provitamins A and C. This is the traditional variety which is very tender with a soft texture.
Classic Kaki		                                           
Kaki Persimon      This fruit originally came from China and was first brought to Spain mainly as an ornamental plant. The Rojo Brillante variety comes from the Ribera del Xúquer area and quickly became a popular tropical fruit. The Persimon Kaki is eaten when firm. It undergoes a ripening process which was invented by farmers in the Far East and has been modernised and updated by Anecoop. The fruit is seedless. When ripe it is crunchy and sweet and retains its original orangey colour and firm texture. It is tasty and easy to cut and peel.
Kaki Persimon		                                           
Start-endHigh season