WELCOME TO YOUR PASSPORT TO FLAVOR- 2021 Edition

This year’s journey will take us to 12 new destinations as we explore the rich food culture of India, Jamaica, Egypt and more. The culinary team at Dole Packaged Foods has developed a collection of 38 plant-forward regional dishes, utilizing trending ingredients that deliver bold flavors, bright colors and high consumer appeal.

Northern California

Flavors from Northern California

Surrounded by a wealth of fresh seafood and one of the most well-known wine regions in the United States, the cuisine of Northern California is known for being both seafood and produce centric with influences of French, Italian, Mediterranean, Mexican and Asian. These various influences have popularized what is known as fusion cuisine, taking a traditional dish from another culture and recreating it with non-traditional ingredients.

A prime example of this is our Asian BBQ Jackfruit Steam Buns, a culinary staple in Asian culture that has been reinvented with a savory jackfruit filling and topped with pickled red onions and spicy mango. We also highlight the region’s seafood and plant-forward roots with a Citrus Beet Salad featuring Pickled Peaches and an Olive Oil Poached Cod served with a Mandarin Chorizo Sofrito.

Asian BBQ Jackfruit Steam Buns

Northern Cali

Fresh jackfruit smothered in tangy 5 Spice-peach barbeque sauce stuffed into fluffy open-faced steam buns, with thinly shaved cucumber, pickled onion, spicy mango, and creamy wasabi mayo.

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Poached Halibut with Mandarin Oranges and Chorizo

Northern Cali

A delicate piece of fish that has been poached in fresh California olive oil, roasted mushrooms and sweet mandarin oranges resting in a sauce flavored with fresh mandarin orange juice, spicy chorizo and fresh herbs.

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Citrus Beet Salad with Pickled Peaches

Northern Cali

Colorful roasted red and golden beets tossed with mandarin orange segments, shaved fennel, sliced red onion, baby arugula and fresh torn parsley dressed in a citrus ginger vinaigrette with fresh horseradish and pickled peaches.

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Regional Mexico

Flavors from Mexico

The origin of Mexican cuisine dates back to 7000 BCE, when the indigenous people of the area would use hunting and scavenging methods as their sole food source. This changed when the Spanish entered the country, bringing with them ingredients such as rice, olive oil, and other spices, as well as domesticated animals, which served as new sources of protein. Today you will see how the traditional indigenous cuisine and Spanish influences have combined to create many of the traditional Mexican dishes we know today.

However, the global influences don’t stop there. Throughout the 19th century, an influx of immigrants arrived in Mexico, which resulted in a diverse food culture including influences from France, Germany, China, Italy and more. While early ingredients such as chiles and corn continue to be staples in Mexican cuisine, you’ll see a blend of grains, meats and spices as well as various cooking techniques that are a result of the many cultural influences this country has experienced over the years.


Puchero

Mexico-Sonora

A hearty beef and lamb stew originally from the Sonora region of Mexico is cooked with garbanzo beans, sweet corn, plantains, sweet potatoes, turnips, carrots and squash. The meat and vegetables are then separated from the broth and served together with caramelized peaches and bananas.

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Mango Braised Chicken Tlayuda

Mexico-Oaxaca

A Mexican flatbread consisting of a flour tortilla spread with black bean purée, mango braised chicken, pickled mango, Oaxacan cheese, roasted serrano peppers, and red onions baked until bubbly and crisp and topped with fresh herbs, queso fresco, and corn salsa.

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Tajin Whipped Tropical Smoothie

Mexico-Jalisco

Borrowing inspiration from a classic street treat, this frozen drink is made from frozen pineapple, papaya, guava, and mango blended with pineapple juice and Tajin seasoning. Served with Tajin-dusted tropical fruit and shredded coconut.

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Requeson Croquette with Smoked Pineapple Adobo

Mexico-Jalisco

Savory croquettes made with a fresh Mexican cheese, similar to ricotta, combined with a variety of other Mexican cheeses served with a sweet and smokey pineapple adobo.

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Sweden

Flavors from Jamaica

Jamaican cuisine can be described as a melting pot of various cultural influences including African, Irish, French, Spanish and Chinese – just to name a few.

Roasted meats and seafoods are a staple of Jamaican cuisine, originating with one of the land’s earliest settlers the Taino. Near the end of the 15th century, the Spanish arrived in Jamaica, bringing with them new crops such as ginger, sugarcane and plantains. The Spanish also brought the first enslaved Africans to Jamaica, who are credited with discovering that molasses could be fermented into alcohol, bringing about the first rums in the early 17th century.

Today Jamaican rum is popular around the world and is a key ingredient in our first featured recipe – Jamaican Punch. Additionally, our culinary journey through Jamaica includes a flavorful plant-based Caribbean Jackfruit Curry and sweet and spicy Pepper Shrimp Salad.


Pepper Shrimp Mango Salad

Jamaica-North Coast

Spicy shrimp sautéed with scotch bonnet pepper seasoning, scallions and garlic are tossed with spinach, mango, avocado, and toasted almonds all dressed in a pineapple-coconut allspice dressing.

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Caribbean Jackfruit Curry

Jamaica-South Coast

Flavorful stewed jackfruit in an aromatic sauce made from coconut milk, scotch bonnet peppers, garlic, ginger, spices and coconut milk with pieces of plantain and pineapple. Served with fluffy jasmine rice.

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Jamaican Punch

Jamaica-South Coast

A sweet refreshing cocktail made from mango purée, Jamaican rum, pineapple, orange and lime juices, orgeat and finished with fresh grated nutmeg, dehydrated pineapple and a skewer of fresh tropical fruit.

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Explore Our Journeys Past and Present