Late autumn brings cooler weather and changing colors, but it also brings the return of Sunkist seasonal citrus. At the 2015 PMA Fresh Summit Convention & Expo, Sunkist will be encouraging attendees to taste the first of this year’s seasonal citrus crop, browse the cooperative’s refreshed website and retail marketing materials, and to try delicious citrus dishes and cocktails at booth No. 2247.

“PMA Fresh Summit comes at an exciting time for us at Sunkist, because the show aligns perfectly with the beginning of our citrus season,” Joan Wickham, manager of advertising and public relations for Sunkist Growers, said in a press release. “We are excited to meet with trade and showcase our current marketing initiatives along with fresh varieties that are growing in consumer demand.”

One of the most highly anticipated varieties, Sunkist Smiles California Mandarins, will be showcased at Sunkist’s booth. These premium-quality California Mandarins are sweet, seedless, easy-to-peel and bursting with flavor. Great for kids, Sunkist Smiles Mandarins are an ideal lunch box item but also great for salads and seasonal recipes.

“The easy-peel category is so important in produce departments this time of year,” Sunkist Director of Retail Marketing Julie DeWolf said in the release. “Highlighting the convenience and kid-friendly attributes of mandarins to consumers at store level can help retailers build excitement and sales of this popular variety. Sunkist offers a variety of highly customizable point-of-sale materials to help convey this messaging and educate consumers about what makes mandarins, and all seasonal citrus, so special.”

Sunkist will also be showcasing Meyer lemons at the convention, another distinctive variety that holds promise among consumers as the lemon category overall continues to build demand. Thought to be a cross between a conventional lemon and a Mandarin, Meyer lemons are a bit sweeter and less acidic than conventional lemons with a refreshing herbal scent — perfect for lemon-based desserts and lemonades. With more acreage coming into production, Sunkist now offers Meyer lemons year-round along with a full portfolio of specialty lemons with seasonal availability, including Seedless and Zebra (pink variegated). Sunkist also offers a consistent supply of conventional lemons year-round to meet growing demand for this versatile citrus variety.

Offering over 40 varieties of fresh, premium citrus, Sunkist will also have many other varieties on display for trade partners at Fresh Summit, including the first of this year’s Navel orange crop. Sunkist will be showing its popular themed 10-pound Navel cartons at its booth, including the 2016 “Year of the Monkey” Lunar New Year carton.

For retailers looking to capitalize on Lunar New Year promotions, Sunkist pummelos — also in season now — are a unique specialty citrus variety for the holiday season. Available mid-October through April/May, pummelos are less acidic than grapefruit with a zesty, tropical scent and a sweet, tangy flavor. Sunkist offers an educational display unit and take-home brochure to teach consumers how best to open and consume this piece of citrus.

As demand for organic produce grows, Sunkist’s growers are increasing production of organic citrus varieties. The cooperative offers organic lemons, Navel oranges and this season, Sunkist is introducing organic Minneola tangelos to its customers. A cross between a grapefruit and a tangerine, Minneola tangelos are seedless, easy to peel and exceptionally juicy with a bold, tangy flavor.

Visitors to the Sunkist booth can learn more about Sunkist’s citrus varieties by exploring the cooperative’s refreshed website, available for browsing at interactive stations. 

Sunkist will also be sampling citrus recipes courtesy of Chef Jill Davie, including Orange Bowls with Chicken, Noodles and Peanut Sauce and Basil Shrimp Cakes with Sunkist Lemonaise Sauce and Cucumber Slaw.

Refreshing lemon-infused water will be served in the mornings, along with a Sunkist Spiked Southern Patio-Cooler tea-based punch in the afternoon, recipe courtesy of Kathy Casey Liquid Kitchen.