We’re all accustomed to seeing the Italian countryside characterized by ancient olive groves and vineyards, but a change in the rural landscape is occurring.
If you drive across southern Italy today you might be amazed to find exotic fruit plantations alongside the usual lemon and orange trees.
In the regions of Puglia, Calabria, and most of all Sicily, a rising number of farmers are adapting to climate change; or rather, they’ve learned how to exploit the impact of rising temperatures and have embraced non-traditional, non-indigenous fruit species.
They now grow bananas, mangoes, papayas, passion fruit, finger limes, pomelos and avocados, alongside lychees and even cocoa beans and coffee, replicating what is being done in tropical areas.
I remember the first time I discovered and tasted a Sicilian black sapote: Italians call it 'chocolate fruit' and I love this weird persimmon that has a soft, dark Nutella-like pulp easy to spread on a slice of bread or scoop up with a spoon.
I walked into the supermarket, spotted this weird-looking dark apple, and as I grabbed it the lady at the counter told me I was buying Sicilian produce, which made me happy twice over because it was delicious and I was helping the local agriculture.
But the greatest surprise was when I discovered that my much-beloved Italian kiwi was the first exotic fruit grown in Italy, since the 1970s, particularly in the area of the city of Latina, Lazio, where there is a top kind of variety.
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According to the Italian farmers’ association Coldiretti, there are currently 1,000 hectares of exotic fruit estates in Italy. The number has tripled in the last few years.
And the great news is that Italians are eating more and more of their own exotic fruit with an annual consumption of 900,000 tonnes.
This ‘fruit revolution’ is good news in terms of cutting food miles and imports from tropical countries, while at the same time reducing the amount of pesticides we eat after they are used in transporting fruit to Italy.
The Italian plantations are still niche and experimental, so farmers are lobbying and campaigning to get extra funding from the state to help them really take off.
I think they do deserve help for the huge efforts they are making in transforming Italian agriculture.
The ‘tropical experiment’ has been a real success so far and the farmers I spoke to are super satisfied with their results.
The Palazzolo brothers are two Sicilian farmers growing bananas, little bananas dubbed ‘bananito’, mango, passion fruit and papayas on the warm coast near the city of Palermo. They’re leading producers of tropical fruits which they ship across Italy and even abroad, and have seen demand for their made-in-Sicily produce grow over the last few years.
“We must thank this superb patch of land where the sea wind acts as a natural balm. We are extremely careful in that we don't stress our plantations and have adopted a green approach”, says Rosolino Palazzolo.
There are of course many challenges: first of all making sure that the fruit seeds, which come from the origin countries in South America or Asia, actually grow on the Italian soil. That is why many of these farmers start planting the seeds in a greenhouse and then once the plants start growing, transfer them onto the open-air terrain.
Another important aspect is that most of this exotic fruit is organic so there’s no use of pesticides or chemicals.
Rosolino says they heal their tropical trees, when needed, with other plants and herbal remedies by applying so-called agro-homeopathy.
He says Italian customers are much happier to buy Italian exotic fruit than the produce imported from abroad; they trust the domestic origin because it is easier to trace.
The last time I visited Mount Etna near Catania I could actually spot the yellowish plantations of avocado grown on the volcano’s black flanks where past lava flows of massive eruptions have made the soil extremely fertile.
This summer along the coast between Rome and Naples I discovered a small farm that grows finger lime, which is considered quite luxurious and elite, as well as being extremely expensive.
It’s even called ‘lemon caviar’ and is used by top restaurants to prepare fresh fish dishes, usually it is sprinkled on top of raw shrimp as a substitute for ordinary lemon.
If temperatures continue to rise and we cannot stop disastrous climate change, at least this is one local positive: eating ‘homemade’ Italian papayas and bananas. And who knows what next: perhaps coconut?
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