“We have begun shipping what will be a bountiful blueberry season out of British Columbia,” Charlie Eagle, vice president of business development for Pompano Beach, FL-based Southern Specialties, told The Produce News in mid-July. “We have been shipping blueberries from this region for over 10 years. They are available under the ‘Southern Selects’ label in full pint and 18-ounce clamshells.” 

In a July 9 press release, Martin Maldonado, Southern Specialties’ category manager for berries, said, “I have just returned from the [British Columbia blueberry] fields. The crop promises to be excellent with great color, bloom and flavor.”

The varieties the company ships from British Columbia are the Duke and Elliott, as well as others. It will ship the blueberries from Abbotsford, BC, and from Pompano Beach.

Southern Specialties’ Regal artichoke fields in Peru. (Photo courtesy of Southern Specialties)“We are extremely happy with the outstanding quality and flavor of the blueberries from British Columbia this year,” said Eagle. “The program will run through September, and then we will move on to South America. Southern Specialties offers blueberries year-round.”

The company is also preparing to release its “Southern Selects” Regal artichokes from Peru. Eagle said they are medium size with a purple tint, which is a sign of sweetness.

“The Regal artichokes are packed in a clear bag, four to a bag,” he noted. “The package has a striking, high-graphic ‘Southern Selects’ label. Cooking suggestions and nutritional information are offered on the back. The program will run from July into November.

“This is the second year that we’ve offered these highly flavorful artichokes,” Eagle continued. “They are very popular because they require little preparation, cook quickly and are an ideal size for appetizers, entrees or side dishes.”

Eagle’s opinion on what constitutes a “gourmet” food has at least as much if not more to do with the preparation and presentation of a dish than the actual product being used to create it.

“For example, if one were to simply steam white asparagus and serve it on a plate, it may be special because it’s a unique item, but it would not necessarily be a gourmet dish,” he explained. “But if one were to take that same steamed white asparagus and prepare a special sauce or combine the item with something that makes an outstanding presentation, then you could consider it gourmet.”

Southern Specialties has been involved in the specialty fruits’ and vegetables’ arena since its inception, and it has provided restaurant and other foodservice chefs, as well as consumers, with unique, flavorful and colorful products that can enhance dishes of all kinds and for every meal course.

“Through the years, many of these vegetables and fruits have become more popular and have even evolved into what one would consider a mainstream product,” Eagle said. “And throughout those years, Southern Specialties has also evolved with its extensive line of packaging and presentations that address the needs of both foodservice establishments and consumers. To that extent, we’ve taken basic specialty products and added value by hand trimming or peeling some of them, as well as offering them in a variety of value added packaging that extends shelf life, insures food safety and makes the products easier to prepare.”

Southern Specialties is a totally integrated grower, importer and processor of a wide range of fruits and vegetables such as French beans, green and white asparagus, hand-peeled Brussels sprouts, hand-peeled baby carrots with tops, hand-peeled rainbow baby carrots with tops, sugar snap peas, snow peas, yellow beans, baby squash, limes, papayas and much more. Its “Southern Selects” brand is highly recognized by retailers and consumers alike.

Besides its Pompano Beach headquarters, the company also has facilities in McAllen, TX, and Los Angeles.