Florida’s unique subtropical position in the continental United States supports a remarkable range of fruit production. The state’s long, hot growing seasons and mild winters allow for the cultivation of both temperate crops and sensitive tropical species. This climatic advantage results in a diverse fruit industry, ranging from globally recognized commercial staples to rare, warm-weather specialties. The resulting harvest spans nearly the entire calendar year, providing a consistent supply of different fruits across Florida’s distinct regions.
Major Commercial and Popular Florida Crops
Florida is renowned for its high-volume fruit production, with several commodities dominating national and international markets. The orange remains the state’s most recognized fruit, with varieties like Hamlin, Navel, and Valencia grown extensively in the central and southern peninsula. While California produces fresh-market oranges, Florida’s industry focuses heavily on processed juice, with approximately 95% of the crop destined for this market. Grapefruit and tangerines also contribute significantly to the citrus harvest, concentrated in counties like Polk and DeSoto.
The state is also a major source of berries and melons, often providing the first domestic supply of the year. Florida is the primary source of US-grown winter strawberries, centered around Plant City, the Winter Strawberry Capital. The season runs from December through March, supplying the rest of the country when other domestic production is absent.
Blueberries have become a substantial commercial crop due to Southern Highbush varieties adapted to Florida’s low-chill environment. These varieties allow growers to ship fresh blueberries earlier than almost any other region in North America, with the main harvest occurring in the spring. Watermelons are a significant high-volume commodity, with Florida often ranking as the country’s largest producer. The state is the sole domestic supplier of watermelons from December to April, with peak production occurring from May to July in the north and north-central regions.
Exotic Tropical and Subtropical Specialties
The southernmost regions of Florida, particularly Miami-Dade and Collier counties, support a distinct agricultural sector focused on sensitive tropical fruits. Mangoes are a prime example, with Florida being the largest domestic producer in the United States. The local mango industry focuses on specialty cultivars like ‘Tommy Atkins’ and ‘Keitt,’ which are prized for unique flavors and often sold directly to consumers.
Avocados are another important subtropical fruit, with the Florida crop belonging mostly to the West Indian and Guatemalan races. These varieties are generally lower in oil content and larger than the common Hass cultivar. They are commercially grown almost exclusively in the extreme south, with a long season running from June through January, depending on the specific cultivar.
The production of lychee and longan is also concentrated here, with Miami-Dade County accounting for the majority of the commercial acreage. These fruits are highly susceptible to cold and require a cool, dry winter period to initiate reliable flowering, limiting consistent commercial production geographically. Lychees are harvested in late spring to early summer, followed by the longan harvest peaking in July and August. Other warm-weather fruits grown commercially on a smaller scale include starfruit (carambola) and passionfruit.
Native and Underutilized Edibles
Florida’s native flora contributes a collection of edible fruits that are generally underutilized in commercial agriculture but are significant for local consumption. The native persimmon (Diospyros virginiana) is a common tree found throughout the state, producing small, orange fruits in the late fall and early winter. Unlike the firm Japanese persimmon, the native fruit is highly astringent and must be fully soft-ripe before eating, limiting its transport and commercial appeal.
The pawpaw (Asimina triloba) is another native fruit, more suited to the chillier conditions of North Florida. It is the largest edible fruit native to North America, known for its tropical, custard-like flavor combining notes of banana and mango. However, its extremely short shelf life makes it unsuitable for long-distance commercial distribution, confining it mostly to local farmers’ markets and private cultivation.
Native plums, such as the Chickasaw Plum (Prunus angustifolia), require specific chill hours, restricting their growth to the northern and central parts of the state. These small, tart plums are often foraged for making jellies and preserves rather than being grown for fresh eating. The coco plum (Chrysobalanus icaco) is a versatile native shrub of South Florida, often used in landscaping for its salt tolerance and edible fruit. The fruit is a small, purple drupe with a mild flavor, but its seed is edible when roasted. American elderberry (Sambucus canadensis) is a fast-growing native shrub that produces clusters of dark purple berries in mid to late summer, which are commonly cooked into syrups and jams.
Seasonal Availability and Florida’s Climate Zones
Fruit production across Florida is intrinsically linked to the state’s varied USDA Hardiness Zones, which range from Zone 8b in the far north to 11b in the Florida Keys. These zones dictate which fruits can survive and thrive in a given area based on the average minimum winter temperature. Zone 9, encompassing much of North and Central Florida, supports hardier subtropical crops like citrus, strawberries, and the native pawpaw, which require some cool weather.
The truly tropical fruits, such as mangoes, avocados, and lychees, are confined to Zones 10 and 11 in South Florida, where the average minimum winter temperature is generally above 35°F and freezing is a rare event. This geographical distinction also defines the harvest calendar. The commercial citrus harvest is largely concentrated from October through June, while strawberries dominate the winter berry market from December into spring.
Spring brings the blueberry season from April through June, followed by the beginning of the watermelon harvest. Summer months bring the peak of tropical production, with mangoes available from May through September and the lychee and longan harvest occurring in July and August. The year concludes with the native persimmon harvest in the fall and long-season avocado varieties ripening into the winter.