APPLES
Storage & Handling:
• Keep handling to a minimum to avoid bruising and skin damage.
• Keep apples in original cartons with lids closed to prevent absorption of odors from other foods or passing odors to other foods.
• Store apples away from flowers, fruits, and vegetables that are sensitive to ethylene and may be damaged by the gas.
GRANNY SMITH GOLDEN DELICIOUS
#610030 • 1/100 CT • JIT #610052 • 1/88 CT • JIT #610032 • 1/88 CT #610053 • 1/100 CT • JIT
RED DELICIOUS
#610035 • 1/125 CT • JIT #610040 • 1/100 CT • JIT #610050 • 1/88 CT
AVOCADOS
Hass:
Oval-shaped fruit with thick, pebbly green skin and pale green, creamy flesh. Skin turns black when fruit ripens.
Storage & Handling:
• Handle ripe avocados with care to avoid bruising. Do not dump avocados out of carton.
• Check ripeness daily using ripest fruit first.
GREEN AVOCADOS
#610080 • 1/48 CT
ON THE TURN AVOCADOS #610081 • 1/48 CT
BANANAS
Banana Color Guide
All Green
As received at our warehouse from Central and South America.
More Yellow Than Green
Ready for retail display.
Great eye appeal and long product life. Minimum shrink for retailer.
Full Yellow
Firm fruit with great eating flavor. Easily bruised handle with extra care.
YELLOW BANANAS #610089 • 1/40 LB • JIT
BANANAS ON THE TURN #610090 • 1/40 LB
GREEN BANANAS #610091 • 1/40 LB
BROCCOLI
Storage & Handling:
• Keep broccoli away from ethylene-producing fruits and ripening rooms.
• Handle broccoli with care to avoid damage to bud clusters.
• To revive slightly wilted broccoli, apply ice directly to bunches or plunge in cold water, drain, and place in cooler.
• Temperature/humidity recommendation for short-term storage of 7 days or less:
• 33 - 36 degrees F/0-2 degrees C
• 90 - 98% relative humidity
BROCCOLI
#610150 • 1/14 CT • JIT
BROCCOLI CROWNS
#610160 • 1/20 LB
BROCCOLI FLORETS
#610170 • 4/3 LB
CABBAGE
Storage & Handling:
• Keep cabbage away from ethylene-producing fruits and ripening rooms. For best quality, whole heads should be stored untrimmed with wrapper leaves intact.
• Ideal storage temperature 33 - 39 degrees F.
RED CABBAGE
#610200 • 1/50 LB • JIT
GREEN CABBAGE #610180 • 16-18 CT
CARROTS
Storage & Handling:
• Keep carrots away from ethylene-producing fruits and ripening rooms. Carrots may also absorb odors; keep away from foods with strong odors.
• Ideal storage temperature 33 - 40 degrees F with high humidity.
CANTALOUPE
Storage & Handling:
• Riper melons may be stored at 45-55 degrees.
LOOSE CARROTS
#610270 • 1/50 LB
CELLO CARROTS
#610240 • 48/1 LB
BABY CARROTS
#610250 • 30/1 LB • JIT
• Handle ripe melons with care to avoid bruising or damage.
CANTALOUPES
#610230 • 1/12 CT
CANTALOUPE CHUNKS
#610234 • 1/20 LB • JIT #610235 • 1/5 LB • JIT
CAULIFLOWER
Storage & Handling:
• Keep cauliflower away from ethylene-producing fruits and ripening rooms.
• Handle cauliflower with care to prevent damage to curds.
• Ideal storage temperature 33 - 40 degrees F.
CAULIFLOWER #610300 • 1/12 CT
CAULIFLOWER FLORETS
#610290 • 4/3 LB • JIT
CELERY
Storage & Handling:
• Keep celery away from ethylene-producing fruits and ripening rooms.
• If discolored or damaged, ribs must be removed from stalk. Trace damaged rib down to the butt end and trim out with the point of a knife.
• Ideal storage temperature 33 - 39 degrees F.
CELERY
#610310 • 1/24 CT
SLEEVE CELERY
#610313 • 1/30 CT
CELERY STICKS
#610340 • 1/5 LB
CELERY DICED
#610320 • 4/5 LB • JIT
GARLIC
Storage & Handling:
• Maintain adequate air circulation during storage.
• Store at 40 - 45 degrees F.
CUCUMBERS
Storage & Handling:
• Keep cucumbers away from ethylene-producing fruits and ripening rooms.
• Ideal storage temperature between 45 - 50 degrees F.
• Below 40 degrees F, product will develop soft spots and breakdown.
SELECT CUCUMBER #610400 • 1/70 CT
ENGLISH CUCUMBER #610450 • 1/12 CT
GRAPEFRUIT
Storage & Handling:
• Keep cartons off the floor to prevent dampening from condensation of moisture in the room and for food safety.
• Store grapefruit in a well-ventilated area.
• Ideal temperature: 45-50 degrees F/7-10 degrees C (possible chill damage below 40 degrees F).
BULK GARLIC
#610443 • 30/1 LB • JIT
FRESH PEELED GARLIC
#610440 • 4/5 LB
RED GRAPEFRUIT
#610530 • 1/36 CT
GRAPES
Storage & Handling:
• Maintain adequate air circulation during storage.
• Keep grapes away from ethylene-producing fruits and ripening rooms.
• Ideal storage temperature is 33 - 38 degrees F with good air circulation.
BLACK GRAPES
#610539 • 1/18 LB • JIT
GREEN GRAPES
#610540 • 1/18 LB • JIT
RED GRAPES
#610550 • 1/18 LB
HONEYDEW
Storage & Handling:
• Riper honeydew melons may be stored at 45 - 50 degrees F/7-10 degrees C.
• Exposing firm honeydew melons to ethylene gas can help promote softening and color change from green to creamy yellow.
• Handle ripe honeydew melons with care to avoid bruising, Do not drop shipping containers on the floor.
• Ideal storage temperatures are between 45 - 50 degrees F.
GREEN ONIONS
Storage & Handling:
• Keep green onions separated from foods that absorb odors.
• Green onions are very perishable; do not store for long periods of time.
• Keep green onions separated from ethylene-producing fruits and ripening rooms.
• Ideal storage temperature 33 - 39 degrees F.
GREEN ONIONS
#611380 • 1/48 CT
KALE
Storage & Handling:
• Keep kale away from drafts to prevent dehydration.
• Maintain good rotation practices; first shipments in should be used or displayed first. To crisp kale before using, plunge in ice water and drain thoroughly.
• Ideal storage temperature 33 - 39 degrees F.
HONEYDEW CHUNKS
#610557 • 1/20 LB • JIT
#610558 • 5/ LB • JIT
HONEYDEW MELONS
#610560 • 1/6 CT
KALE
#610580 • 1/18 LB • JIT
SALAD SAVORY/ ORIENTAL KALE
#611360 • 1/20 LB • JIT
HERBS
Storage & Handling:
• Keep fresh herbs away from ethylene-producing fruits and ripening rooms.
• Fresh herb leaves may bruise; handle with care.
Basil #610120 • 1/1 LB | #610121 • 1/4 OZ
Varieties include Cinnamon, Italian, Lemon Opal, Spicy Glove, and Sweet. Slightly crinkled leaves that range from dark green to greenish-purple in color. Aromatic fragrance and sweet pungent flavor. Good for Italian-style dishes, soups, stews, poultry, and salads.
Seasonality: California, Mexico - all year.
Chervil #610366 • 1/1 LB | #610365 • 1/4 OZ • JIT
Small green frilly leaves with sweet flavor similar to parsley. Good for soups and stews, vegetables, and fish.
Chive #610345 • 1/1 LB | #610346 • 1/4 OZ • JIT
Sturdy, bright green grass-like strands with mild onion flavor. Good for all-purpose use.
Cilantro #610350 • 1/30 CT
Also called Chinese parsley or coriander. Leaf shape and color is similar to parsley. Distinctive, pungent flavor. Good for Mexican and Chinese-style dishes.
Dill #610405 • 1/1 LB | #610404 • 1/4 OZ • JIT
Feathery, bright green leaves with a sweet and savory aroma and flavor. Good for fish, vegetable, and egg dishes.
Marjoram #610123 • 1/4 OZ • JIT
Member of the mint family. Tiny, bright green leaves with a mild flavor similar to oregano. Good for egg dishes, meat, seafood, poultry, and cooked vegetables.
Mint #610816 • 1/1 LB | #610815 • 1/12 CT • JIT
Sweet flavor and fragrant aroma. Good with fresh fruit, desserts, or as a garnish for beverages. Mint is also used as a seasoning for lamb and other Middle Eastern-style dishes.
Notes:
• Yield: 1 tablespoon chopped fresh herb = 1 teaspoon dried herb
Oregano #611027 • 1/1 LB • JIT | #611025 • 1/4 OZ • JIT
Small, bright green leaves with spicy, pungent flavor. Good for Italian and Greek-style dishes as well as other meat, poultry, and vegetable dishes.
Parsley #611040 • 1/60 CT
Two common types include curly and flat leaf. Curly parsley has a sweet flavor and crunchy texture and is most often used as a garnish or chopped and used as an all purpose seasoning. Flat leaf parsley is preferred for cooking.
Rosemary #611344 • 1/1 LB • JIT | #611343 • 1/4 OZ • JIT
Soft, green short spiky leaves with a fragrant aroma and mild, spicy flavor. Good for meat, poultry, and seafood dishes.
Sage #611345 • 1/1 LB • JIT | #611347 • 1/4 OZ • JIT
Gray-green, elongated leaves with a strong, musty flavor. Good for stuffings, meat, poultry, and egg dishes.
Tarragon #611563 • 1/1 LB • JIT | #611562 • 1/4 OZ • JIT
Long, narrow leaves with sweet-savory aroma and flavor. Good in sauces, salad dressing, salads, fish, poultry, and vegetable dishes.
Thyme #611560 • 1/1 LB • JIT | #611561 • 1/4 OZ • JIT
Tiny round green leaves with spicy-pungent flavor. Good for stuffings, meat, poultry, and seafood dishes.
LETTUCE
BOSTON BUTTER
#610655 • 1/24 CT • JIT
RED
#610642 • 1/24 CT • JIT
GREEN LEAF
#610640 • 1/24 CT
GREEN LEAF FILET
#610720 • 1/10 LB • JIT
CELLO
#610650 • 1/24 CT
CLEAN-TRIM-CORED
#610660 • 4/6 CT • JIT
ROMAINE HEARTS
#610710 • 12/3 CT
ROMAINE
#610680 • 1/24 CT
ROMAINE FILET
#610700 • 2/5 LB • JIT
CHOPPED ROMAINE
#610690 • 6/2 LB
LEMONS
Storage & Handling:
• Maintain adequate air ventilation during storage.
• Keep cartons off the floor to help prevent dampening of boxes from condensation of moisture in the room and for food safety.
• Store lemons away from foods with strong odors and ethylene-producing fruits.
• Ideal storage temperature 45 - 50 degrees F.
SUNKIST LEMONS
#610605 • 1/165 CT • JIT
CHOICE LEMONS
#610620 • 1/115 CT
#610590 • 1/140 CT
#610600 • 1/165 CT
#610593 • 1/200 CT • JIT
LIMES
Storage & Handling:
• Store limes in a well-ventilated area and away from direct sunlight.
• Keep cartons off the floor to prevent boxes from becoming damp and for food safety.
• Handle limes with care to avoid bruising and internal decay.
• Ideal storage temperature 52 - 58 degrees F.
LIMES
#610780 • 1/48 CT • JIT
#610760 • 1/54 CT
#610790 • 1/175 CT
#610791 • 1/200 CT • JIT
MUSHROOMS
Storage & Handling:
• Store mushrooms in original containers; do not store in plastic bags. Keep fresh mushrooms away from strong odored foods.
• Handle fresh mushrooms with care to avoid bruising.
• Ideal storage temperature 33 - 39 degrees F with low humidity.
3” PORTABELLA CAPS
#610819 • 1/5 LB • JIT
PORTABELLA
#610820 • 1/5 LB
BABY PORTABELLA
#610821• 1/5 LB
SHIITAKE
#610825 • 1/3 LB • JIT
SPECIAL STUFFER
#610830 • 1/3 LB
WHOLE MUSHROOMS
#610840 • 1/10 LB
ONIONS
Storage & Handling:
SLICED FRESH
#610850 • 1/10 LB • JIT
BUTTON MUSHROOMS
#610860 • 1/10 LB • JIT
OYSTER MUSHROOMS
#610866 • 1/5 LB • JIT
SILVER DOLLAR
#610870 • 1/10 LB • JIT
CELLO MUSHROOMS
#610878 • 12/8 OZ • JIT
• For extended storage, hold dry onions at 33 - 36 degrees F/O - 2 degrees C.
• Maintain good air ventilation during storage; keep onions out of direct sunlight.
• Store dry onions away from foods that absorb odors.
• Handle onions with care to prevent bruising or decay.
• Spring/summer onions are especially susceptible to bruising due to high water and sugar content.
• If stored in restaurant back room, bulk onions can be kept at room temperature.
SUPER COLOSSAL
#610900 • 1/50 LB
COLOSSAL ONIONS
#610890 • 1/50 LB • JIT
JUMBO ONIONS
#610910 • 1/50 LB
RED ONIONS
#610930 • 1/25 LB
WHITE ONIONS
#610940 • 1/50 LB • JIT
ORANGES
Storage & Handling:
• Store oranges in a well-ventilated area; keep cartons off the floor to prevent boxes from becoming damp.
• Keep oranges separated from foods that absorb odors such as eggs, apples, cheese, or butter.
• Florida varieties should be stored between 33 - 40 degrees F.
• Other varieties should be stored between 45 - 50 degrees F.
ORANGES
#610980 • 1/56 CT • JIT #610960 • 1/72 CT
PEARS
Storage & Handling:
• For long-term storage, pears should be held at approximately 33 degrees F and 90 - 95% relative humidity.
• Handle pears with care to prevent bruising. Do not drop shipping containers on the floor.
• Ideal storage temperature 33 - 44 degrees F.
PEPPERS
Variety:
Sweet peppers are generally sold by color. All sweet peppers are green at the immature state. As the peppers mature, they turn color. The most predominant color for a mature sweet pepper is red, although other colors are also available including gold, purple, orange, and brown. All sweet peppers are characterized by thick flesh, bright skin color, and fairly sweet flavor. Because the sugar content increases as a sweet pepper matures, colored peppers tend to be sweeter than green peppers. Hot peppers have varying degrees of taste and heat according to variety.
Storage & Handling:
• Ideal storage temperature 45 - 50 degrees F.
• Cooler storage temperature will cause the pepper to pit, soften, and shrivel.
PINEAPPLE
Storage & Handling:
• Although pineapples have a tough-looking exterior, they can bruise easily. Handle fruit with care.
• Ideal storage temperature 50 - 55 degrees F.
• Chill damage (transparency) can occur if stored below 40 degrees F.
• Cut pineapples to be stored at 33 - 38 degrees F.
GOLD PINEAPPLE
#611090 • 1/6 CT
PINEAPPLE CHUNKS #611092 • 1/5 LB • JIT
PINEAPPLE CHUNKS
#611093 • 1/20 LB • JIT
PINEAPPLE DICED 1/4” #611094 • 1/5 LB • JIT
PINEAPPLE RINGS
#611095 • 1/5 LB • JIT
PINEAPPLE WEDGE SKIN-ON #611096 • 1/5 LB • JIT
MEDIUM GREEN PEPPERS #611100 • 70-80 CT
LARGE GREEN PEPPERS #611120 • 60/70 CT • JIT
RED PEPPERS #611150 • 1/11 LB
ORANGE PEPPERS #611175 • 1/11 LB • JIT
YELLOW PEPPERS #611180 • 1/11 LB
POTATOES
Storage & Handling:
• Store potatoes in a dark, well-ventilated area.
• Keep away from ethylene-producing fruits and ripening rooms.
• Ideal storage temperature 45 - 55 degrees F.
• Below 45 degrees F potato starch will turn to sugar, this process can be reversed by storing potatoes at 55 - 60 degrees for up to 14 days.
IDAHO POTATOES
#611194 • 1/40 CT
#611280 • 1/50 CT • JIT
#611200 • 1/60 CT
#611240 • 1/70 CT
#611210 • 1/80 CT
#611250 • 1/90 CT
#611260 • 1/100 CT
#611261 • 1/120 CT • JIT
RED A POTATOES
#611320 • 1/50 LB
RED B POTATOES
#611310 • 1/50 LB
CHEF’S POTATOES
#611300 • 1/50 LB
YUKON GOLD POTATOES
#611301 • 1/50 LB
SHALLOTS
Storage & Handling:
• Maintain good air ventilation during storage.
• Dry shallot storage 50 - 60 degrees F.
• Whole peeled shallots 35 - 40 degrees F.
PEELED SHALLOTS
#611390 • 1/5 LB • JIT
SQUASH
Storage & Handling:
• Keep soft shell squash away from ethylene-producing fruits and ripening rooms.
• Ideal storage temperature 45 - 50 degrees F.
• Below 45 degrees F, squash will develop soft spots.
YELLOW SQUASH #611430 • 1/20 LB
GREEN SQUASH #611435 • 1/20 LB
ACORN SQUASH #611421 • 1/40 LB • JIT
BUTTERNUT SQUASH #611428 • 1/40 LB • JIT
SPAGHETTI SQUASH #611434 • 1/40 LB • JIT
STRAWBERRIES
Storage & Handling:
• Place strawberries in the cooler immediately upon receiving.
• Do not spray berries with water or remove caps during storage.
• Handle strawberries with care to prevent damage. Strawberries should be plump and firm with a bright red color and natural shine. Caps should be fresh, green, and intact. Avoid strawberries with green or white color, or those that appear mushy, shriveled, or leaky.
• Ideal storage temperature 33 - 40 degrees F in a dry environment.
STRAWBERRIES
#611440 • 8/1 LB
DRISCOLL STRAWBERRIES
#611450 • 8/1 LB • JIT
SWEET POTATOES
Storage & Handling:
• Store sweet potatoes in a well-ventilated area.
• Cured sweet potatoes (held in controlled storage after harvesting to improve shelf life) may be stored for longer periods of time than uncured sweet potatoes.
• Keep sweet potatoes away from ethylene-producing fruits and ripening rooms.
• Handle sweet potatoes with care to prevent bruising or damage. Do not drop shipping containers on the floor.
• Ideal storage temperature 50 - 60 degrees F with high humidity.
STEAK HOUSE #611598 • 40/45 CT
SWEET POTATOES
#611593 • 1/70 CT
#1 SWEET POTATOES #611590 • 1/40 LB • JIT
JUMBO
#611595 • 1/40 LB
TOMATOES
Variety:
Although there are many varieties of tomatoes, they are generally sold according to type. The most common types include: Round/Globe, Cherry, Grape, Pear, and Roma. NOTE: Others include red and yellow tear-drop and on-the-vine tomatoes. Tomatoes are generally designated as vine ripe or mature greens. Vine ripe tomatoes are picked at stages 2, 3, and sometimes 4 of ripeness. Mature green tomatoes are picked at stages 1 or 2 of ripeness.
Storage & Handling:
• To delay ripening of mature green tomatoes, store at 55 - 60 degrees.
• Tomatoes are very susceptible to chill injury and should not be stored below 50 degrees.
• If ripe tomatoes must be placed in a cooler, wrap boxes in thermal blankets and store near the cooler door to reduce the possibility of chill injury. Keep unripe tomatoes out of direct sunlight.
• Tomatoes are delicate and can bruise easily which may promote spoiling. Handle tomatoes with care; do not drop containers on the floor or dump tomatoes.
4X5 TOMATOES
#611460 • 1/20 LB
5X6 TOMATOES
#611470 • 1/25 LB
6X6 TOMATOES
#611480 • 1/25 LB
6X7 TOMATOES
#611500 • 1/25 LB • JIT
SALSA TOMATOES
#611525 • 1/25 LB • JIT
LARGE ROMA
#611530 • 1/25 LB
CHERRY TOMATOES
#611510 • 12/1 PT
GRAPE TOMATOES
#611520 • 12/1 PT
GRAPE TOMATOES BULK
#611523 • 1/10 LB TOMATOES
#611540 • 1/5 LB
CLUSTER TOMATOES
#611547 • 1/11 LB • JIT
GREEN TOMATOES
#611543 • 1/10 LB • JIT
VINE RIPE TOMATOES
#611545 • 1/25 LB • JIT
YELLOW TOMATOES
#611544 • 1/10 LB • JIT
• Once tomatoes are sliced or diced they should be stored between 33 - 39 degrees F.
WATERMELON
Storage & Handling:
• Keep watermelon away from ethylene-producing fruits and ripening rooms.
• Handle watermelon with care to prevent external or internal bruising. A good quality watermelon should exhibit shape and rind color that is characteristic of its variety. All varieties should be firm and symmetrical. Watermelons should be ripe upon arrival. They do not ripen after harvesting. Ripe indicators include a dull rind, dried stem, and yellowish underside where the melon touched the ground. A ripe watermelon will also produce a distinct hollow sound when thumped. Immaturity is indicated by a shiny rind and a white, pale green, or light yellow underside.
• Watermelon can be stored between 45 - 70 degrees F.
• Best if chilled before eating.
SEEDLESS WATERMELON #611571 • 1/EACH • JIT
PERRICONE FARMS JUICE
Grapefruit Juice - Fresh Squeezed #610532 · 4/1 GAL • JIT
Lemon Juice - Pasteurized #610636 · 16/1 QT
Lime Juice - Pasteurized #610794 · 4/1 GAL
Lime Juice - Pasteurized #610795 · 16/1 QT
Orange Juice - Fresh Squeezed #610995 · 4/1 GAL
Where relationships matter
We are a family-owned & operated Broadline Foodservice distributor.
Our customer-centric attitude gives us a unique bond to build lasting relationships with our customers and employees in the Mid-Atlantic region.
As the leader in Foodservice beverages, we pride ourselves on providing our customers with the services they need to succeed! Our trained beverage, laundry and dish technicians are available to assist our customers 7 days a week with top-quality service.
We offer nationally recognized brands to locally sourced products stocking over 10,000 items in our warehouse and continuing to grow.
Streamlining our operations to better assist our customers, our state-ofthe-art warehousing and technology systems ensure that our customers’ orders arrive on their scheduled time and in optimal condition. Our temperature-controlled fleet is equipped to provide our customers with efficient deliveries.
We offer quality products at competitive prices with service that makes everyone feel like a member of our family.
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