Gen­eral Pro­duce is a third gen­er­a­tion, locally owned and oper­ated fresh pro­duce com­pany located in North­ern Cal­i­for­nia. We dis­trib­ute and export fresh fruits and veg­eta­bles — local, organic, sus­tain­able, regional and glob­ally sourced. Get to Know Us!

Food his­to­ri­ans credit Por­tugese cooks for the tasty spread we’ve come to know as mar­malade.

Orig­i­nally made of quince (marmelo is the fruit’s Por­tugese name), the sweet/​tart gel like paste is used in desserts, breads and cakes.

Quince are a rel­a­tively unusual fruit in that they are rarely, if ever, eaten raw. Mak­ing them into a jelly/​preserve/​compote allows them to be savored well past their sea­son.

In Brazil, most marme­los are boiled, sweet­ened and then reduced to a thick jelly-​like paste called marme­lada.

Quince are very tart and tan­nic, mak­ing them almost impos­si­ble to eat in their nat­ural state. Dur­ing cook­ing, their tan­nins mel­low and change color, giv­ing cooked quince a lovely pink-​to-​reddish hue.

Today, the gen­eral def­i­n­i­tion for mar­malade is a sweet mix­ture in which pieces of fruit and rind are sus­pended. The key is the rind, which lends a delight­ful bit­ter­ness to bal­ance the sweet­ness of the pre­serve.

Most mar­malades have a cit­rus base, either orange (prefer­ably Seville orange), lemon, grape­fruit, or kumquat. To this gen­eral base, many other fruits can be added to cre­ate more inter­est­ing con­coc­tions.

Cer­tain per­sonal lib­er­ties can be taken with the inclu­sion of whiskey (or other spir­its) or spe­cial spices (car­damom, gin­ger and the like).

Some chefs get cre­ative with more unusual “mar­malade “ ingre­di­ents like roasted egg­plant, bacon bits and chili pep­pers.

Savory ver­sions work as a condi­ment to meat, poul­try, fish and veg­etable dishes. Served with cheese, this zesty top­per high­lights any cracker or cru­dité.

Small batches of mar­malade or marme­lada come together quickly for thought­ful hol­i­day gift bas­kets. Fes­tive jars glis­ten in jew­eled tones. Cus­tomize fla­vors to friends and cowork­ers for a more per­son­al­ized present.

Some like it hot means red pep­per flakes and ser­rano or jalapeno strips con­tribute to a spe­cial blend. Still oth­ers reflect a sweeter ver­sion using cit­rus blended with per­haps cloves, juniper or rose­mary.

Cal­i­for­nia cit­rus sea­son is get­ting into full stride. Navel and Seville Oranges, Sat­suma and Clemen­tines man­darins, Meyer and Zebra lemons and glam­orous Blood and Cara Cara oranges all make fine mar­malades. Throw in grape­fruit, kumquat and pum­melo for vari­ety.

This hol­i­day, make, spread and share the marme­lade love and magic.

To read the full Mar­ket Report, includ­ing this week’s mar­ket update, see below or click here.

Market Report page 1

Market Report page 2

Market Report page 3


Our inven­tory is exten­sive and reflects the fresh­est and cur­rent mar­ket availability.

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Value Added




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Eggs, Cheese & Other Dairy


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PRO*ACT con­tacts with the nation’s lead­ing grow­ers and ship­pers to offer you sig­nif­i­cant cost ben­e­fits and an easy solu­tion to secure the fresh­est produce.


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