“We have begun shipping what will be a bountiful blueberry season out of British Columbia,” said Charlie Eagle, vice president of business development for Southern Specialties, headquartered in Pompano Beach, FL.

“We have been shipping blueberries from this region for over 10 years,” he continued. “They are available under the ‘Southern Selects’ label in full pint and 18-ounce clamshells.”

Eagle added that the British Columbia blueberry crop this year promises to be excellent quality with great bloom, color and flavor. Southern Specialties will ship the Duke and Elliott varieties from Abbotsford, BC, and from its Pompano Beach facility.

‘Southern Selects’ British Columbia blueberries from Southern Specialties.“Our customers and we alike love the berries from this region,” he added, “and we’ve enjoyed long established sources for these blueberries. The program will run through September and then we will move on to Argentina as part of our year-round program.”

In 2001, in response to inquiries from the foodservice community, Southern Specialties became involved in growing and shipping heirloom tomatoes.

Eagle said that chefs have been and continue to seek heirlooms for their intense tomato flavor, unique shapes and appealing colors.

“We are still shipping heirlooms,” said Eagle. “Our tomato line includes baby heirlooms, baby beefsteaks and other specialty tomatoes, such as yellow tomatoes. And it’s not just chefs who are demanding these unique tomatoes today. Consumers have taken to them and the retail sector is benefiting from the strong and growing demand.”

He explained that the menu of specialty and gourmet products that Southern Specialties grows, imports, markets and distributes began, for the most part, as boutique items used in recipes and as garnishes in white tablecloth restaurants.

“Today we’ve evolved our programs to the retail side, which now enables home cooks to prepare meals using the same ingredients in value-added packaging that take mere minutes to prepare,” Eagle added.

“Through the years, many of these vegetables and fruits that Southern Specialties has offered have become more popular and have even evolved into what one would consider mainstream products,” he continued.

“And throughout those years, we as a company have also evolved with our 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 a selection 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.”

Eagle’s opinion on what constitutes a “gourmet” food item 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,” he added.

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

The company handles 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 ships from McAllen, TX, and Los Angeles.