OUR PRODUCTS
Avocado
The avocado (Persea americana) is a tree native to Central Mexico, classified in the flowering plant family Lauraceae. Avocado or alligator pear also refers to the fruit (botanically a large berry that contains a single seed) of the tree.
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical, and ripens after harvesting. Trees are partially self-pollinating and often are propagated throughgrafting to maintain a predictable quality and quantity of the fruit.
The fruit of horticultural cultivars has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of various groups where access to other fatty foods (high-fat meats and fish, dairy products, etc.) is limited.
The fruit is not sweet, but rich, and distinctly yet subtly flavored, and of smooth, almost creamy texture. It is used in both savory and sweet dishes, though in many countries not for both. The avocado is very popular in vegetarian cuisine, as substitute for meats in sandwiches and salads because of its high fat content.
Avocados have diverse fats. For a typical avocado:
- About 75% of an avocado's calories come from fat, most of which is monounsaturated fat.
- On a 100 g basis, avocados have 35% more potassium (485 mg) than bananas (358 mg). They are rich in B vitamins, as well as vitamin E and vitamin K.
- Avocados have a high fiber content of 75% insoluble and 25% soluble fiber.
High avocado intake was shown in one preliminary study to lower blood cholesterol levels. Additionally a Japanese team synthesised the four chiral components, and identified (2R, 4R)-16-heptadecene-1, 2, 4-triol as a natural antibacterial component.
Due to a combination of specific aliphatic acetogenins, avocado is under preliminary research for potential anti-cancer activity.
Tindora
Coccinia grandis, the ivy gourd, also known as baby watermelon, little gourd or gentleman's toes is a tropical vine. Its' native range extends from Africa to Asia, including India, the Philippines, China, Indonesia, Malaysia, Thailand, Vietnam, eastern Papua New Guinea, and the Northern Territories, Australia.
Regarded as very invasive and on the Hawaii State Noxious Weed List, ivy gourd can grow up to four inches per day. It grows in dense blankets, shading other plants from sunlight and high-jacking nutrients, effectively killing vegetation underneath.
In traditional medicine, fruits have been used to treat leprosy, fever, asthma, bronchitis and jaundice. The fruit possesses mast cell stabilizing, anti-anaphylactic and antihistaminic potential.
There are a variety of recipes from all over the world that list ivy gourd as the main ingredient. It is often compared to bitter melon. The fruit is commonly eaten in Indian cuisine. People of Indonesia and other southeast Asian countries also consume the fruit and leaves. Cultivation of ivy gourd in home gardens has been encouraged in Thailand due to its being a good source of several micronutrients, including vitamins A and C. It is also rich in beta-carotene. This vegetable has found new respect because research has indicated that consuming 50 grams of tindora daily can help keep your blood sugar under check.
Chinese Bitter Melon
Momordica charantia often called bitter melon, bitter gourd or bitter squash in English, has many other local names.
It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is among the most bitter of all fruits. Its many varieties differ substantially in the shape and bitterness of the fruit. This is a plant of the tropics.
Karela originated in India, and it was carried to China in the 14th century.
This herbaceous, tendril-bearing vine grows to 5 m. It bears simple, alternate leaves 4–12 cm across, with three to seven deeply separated lobes. Each plant bears separate yellow male and female flowers. In the Northern Hemisphere, flowering occurs during June to July and fruiting during September to November.
The fruit has a distinct warty exterior and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large, flat seeds and pith. The fruit is most often eaten green, or as it is beginning to turn yellow. At this stage, the fruit's flesh is crunchy and watery in texture, similar to cucumber, chayote or green bell pepper, but bitter. The skin is tender and edible. Seeds and pith appear white in unripe fruits; they are not intensely bitter and can be removed before cooking.
As the fruit ripens, the flesh (rind) becomes tougher, more bitter, and too distasteful to eat. On the other hand, the pith becomes sweet and intensely red; it can be eaten uncooked in this state, and is a popular ingredient in some Southeast Asian salads.
When the fruit is fully ripe, it turns orange and mushy, and splits into segments which curl back dramatically to expose seeds covered in bright red pulp.
Bitter melon has been used in various Asian and African herbal medicine systems for a long time. In Turkey, it has been used as a folk remedy for a variety of ailments, particularly stomach complaints.The fruit is broken up and soaked in either olive oil or honey.
It has been used as antihelmintic, antimalarial, antiviral, as a cardioprotective, as an anticancerigenous; also for dysentery, colic, fevers, burns, painful menstruation, scabies and other skin problems. It has also been used as abortificant, for birth control, and to help childbirth.
Indian Bitter Melon
Indian Bitter Melon is actually a member of the squash family. Resembling a bumpy cucumber, Indian Bitter Melon is much smaller than Chinese Bitter Melon. It is only 4 to 5 inches in length and the grooved yellow-green to dark green skin holds a fibrous, seed-filled core. Its slightly sour flavor becomes quite bitter upon ripening. This bitter or quinine flavor is often combined with garlic or chile. It is used in soups, curries, stir-fry, or can be steamed and braised.
Becoming more widely available in the southwest region of the United States, bitter gourds are an acquired taste. They contain a compound that is similar to quinine and is called momordicin; this compound causes the harsh bitter flavor. It is used in many Asian dishes, and miniature versions are stuffed and baked for individual servings. Overripe seeds are often sprinkled on salads.
Chinese Okra
Luffa acutangula (Angled luffa, Ridged luffa, Vegetable Gourd, Silk squash, Sin qua) is a species of Luffa. It belongs to the Cucurbitaceae family. This fruit grows up to 15 cm of lenght and 5 to 10 cm of diameter with 10 horizontal ridges.
It is commercially grown for its unripe fruits as a vegetable. Mature fruits are used to make cleaning sponges. Its fruit slightly resembles a cucumber with ridges.
It ranges from central Asia and eastern Asia to southeastern Asia. They also grown as houseplants in places with colder climates.
Eggplants
The eggplant, brinjal eggplant, aubergine, melongene, brinjal or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato. It was domesticated in India from Solanum incanum.
It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture. It is less than 3 cm (1.2 in) in diameter on wild plants, but much larger in cultivated forms.
The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste because they contain nicotinoid alkaloids; this is unsurprising as it is a close relative of tobacco.
Different varieties of the plant produce fruit of different size, shape and color, though typically purple. There are even orange varieties.
The most widely cultivated varieties (cultivars) in Europe and North America today are elongated ovoid, 12–25 cm long (4½ to 9 in) and 6–9 cm broad (2 to 4 in) in a dark purple skin.
We offer 3 varieties of eggplants: African Eggplant, Indian Eggplant and Chinese Eggplant.
African Eggplant
Indian Eggplant
Chinese Eggplant
Beans contain high concentrations of lectins. They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese. The flavonol miquelianin (Quercetin 3-O-glucuronide) can also be found in green beans.
Over 130 varieties of green bean are known. Varieties specialized for use as green beans, selected for the succulence and flavor of their pods, are the ones usually grown in the home vegetable garden, and many varieties exist.
We offer several kinds of beans: Long Beans, Guar Beans, Round Beans, Flat Beans and Valor Beans (green and purple).
Green Beans
Many varieties of beans originate from Central and South America.
Green bean varieties have been bred especially for the fleshiness, flavor, or sweetness of their pods. Green beans are of nearly universal distribution. They are marketed canned, frozen, and fresh. They are often steamed, boiled, stir-fried, or baked in casseroles.
Some restaurants in the USA serve beans that are battered and fried, and Japanese restaurants in the United States frequently serve bean tempura. Beans are also sold dried and fried with vegetables like carrots, corn, and peas.
Valor Beans
Long Beans
Guar Beans
Round Beans
Flat Beans
Snake Gourd
'Trichosanthes cucumerina' is a tropical or subtropical vine, raised for its strikingly long fruit, used as a vegetable, medicine, and, a lesser known use, crafting didgeridoos. Common names include snake gourd (var. anguina), serpent gourd, chichinga, and padwal.
The narrow, soft-skinned fruit can reach 150 cm long. Its soft, bland, somewhat mucilaginous flesh is similar to that of the luffa and the calabash. It is most popular in the cuisine of South Asia and Southeast Asia. The shoots, tendrils, and leaves are also eaten as greens.
Long Squash
Long squash is often considered to be of African decent but it is also common in Europe and Asia. The long squash is very similar to zucchini and it is grown in warm climates. The outer skin can go from yellow to green while the inner flesh is firm textured, white in color and contains seeds.
The long squash has a mild flavor which becomes increasingly bitter as it matures. When allowed to grow in larger sizes, it is often used as a container, hence the alternate name of “bottle gourd.”
It can be found in Honduras, Guatemala and Dominican Republic, and it's available all year long.
The narrow, soft-skinned fruit can reach 150 cm long. Its soft, bland, somewhat mucilaginous flesh is similar to that
of the luffa and the calabash. It is most popular in the cuisine of South Asia and Southeast Asia. The shoots, tendrils, and leaves are also eaten as greens.
Plantains
Plantains
Plantain tends to be firmer and lower in sugar content than "dessert" bananas. Bananas are almost always eaten raw, while plantains tend to be cooked or otherwise processed, and are used either when green or unripe (and therefore starchy) or overripe (and therefore sweet). An average plantain has about 220 calories and is a good source of potassium and dietary fiber.
Plantains are a staple food in the tropical regions of the world, the tenth most important staple that feeds the world. Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying.
Plantains fruit all year round, which makes the crop a reliable all-season staple food, particularly in developing countries with inadequate food storage, preservation and transportation technologies.
Plantains can be used for cooking at any stage of ripeness, and very ripe plantain can be eaten raw. As the plantain ripens, it becomes sweeter and its color changes from green to yellow to black, just like bananas. Green plantains are firm and starchy, and resemble potatoes in flavor. Yellow plantains are softer and starchy, but sweet. Extremely ripe plantains have softer, deep yellow pulp that is much sweeter than the earlier stages of ripeness.
Plantains, Green Plantains, Ash Plantains and Mocha Plantains are the varieties that we can offer you.
Green Plantains
Ash Plantains
Mocha Plantains
Jackfruit
The jackfruit (Artocarpus heterophyllus)[1] is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of India, in present-day Kerala, coastal Karnataka and Maharashtra. This tree is widely cultivated in tropical regions of India, Bangladesh, Nepal, Sri Lanka, Vietnam, Thailand, Malaysia, Indonesia and the Philippines. Jackfruit is also found in East Africa, e.g., in Uganda, Tanzania and Mauritius, as well as throughout Brazil and Caribbean nations such as Jamaica and Dominican Republic.
The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 80 pounds (36 kg) in weight and up to 36 inches (90 cm) long and 20 inches (50 cm) in diameter.
The flesh of the jackfruit is starchy and fibrous, and is a source of dietary fibre. The flavour is similar to a tart banana. Varieties are distinguished according to the characteristics of the fruits' flesh.
Breadnut
Brosimum alicastrum, the breadnut or Maya nut, is a Brosimum tree species under the Moraceae family of flowering plants, whose other genera include fig and mulberries
Breadnut is primarily grown for its nutritious seeds; it is a good source of protein and low in fat compared to nuts such as almond, brazil nut, and macadamia nut. The fat extracted from the seed is a light yellow, viscous liquid at room temperature with a characteristic odor similar to that of peanuts. It has a chemical number and physical properties similar to those of olive oil. Its seeds are a good source of minerals and contain more niacin than most other nuts. In 100 g edible portion, four amino acids, methionine (3.2 g), leucine (2.6 g), isoleucine (2.4 g), and serine (2.1 g) comprised 50% of 14 amino acids analyzed.
The breadnut fruit disperses on the ground at different times throughout its range. It has a large seed covered by a thin, citrus-flavored, orange-colored skin favored by a number of forest creatures. More important, the large seed which is enveloped by the tasty skin is an edible ‘nut’ that can be boiled or dried and ground into a meal for porridge or flatbread. Breadnut is nutritious and has value as a food source, and formed a part of the diet of the pre-Columbian Maya of the lowlands region in Mesoamerica.
Breadnut is a natural component of the forests of New Guinea and is an important part of the subsistence economy in lowland areas. The seeds are a valued food and are widely collected. Gathered seeds are sold in village markets, providing an important source of income for women in some areas. In the Caribbean and parts of Central and South America, the seeds are locally consumed and available in markets and restaurants. Since breadnut seeds are so similar in taste and texture to chestnuts, they have commercial possibilities roasted, canned in brine, or processed into nut butter or nut paste, flour, or oil.
Breafruit
Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. Its name is derived from the texture of the cooked fruit, which has a potato-like flavor, similar to fresh-baked bread.
Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more fruits per season. In the South Pacific, the trees yield 50 to 150 fruits per year. In southern India, normal production is 150 to 200 fruits annually. Productivity varies between wet and dry areas. In the Caribbean, a conservative estimate is 25 fruits per tree. Studies in Barbados indicate a reasonable potential of 6.7 to 13.4 tons per acre (16-32 tons/ha). The grapefruit-sized, ovoid fruit has a rough surface, and each fruit is divided into many achenes, each achene surrounded by a fleshy perianth and growing on a fleshy receptacle. Some selectively bred cultivars have seedless fruit.
The breadfruit is closely related to the breadnut, from which it might have been selected, and to the jackfruit.
Breadfruit is a staple food in many tropical regions. The trees were propagated far outside their native range by Polynesian voyagers who transported root cuttings and air-layered plants over long ocean distances. Breadfruit are very rich in starch, and before being eaten, they are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to fresh-baked bread. Very ripe breadfruit becomes sweet, as the starch converts to sugar. Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods.
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut.
Found throughout the tropic and subtropic area, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diet of many people.
Coconuts are different from any other fruits because they contain a large quantity of "water" and when immature they are known as tender-nuts or jelly-nuts and may be harvested for drinking. When mature they still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell and coir from the fibrous husk.
The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing drink. Coconut water contains sugar, dietary fiber, proteins, antioxidants, vitamins and minerals, and provides an isotonic electrolyte balance.
The husks and leaves can be used as material to make a variety of products for furnishing and decorating. It also has cultural and religious significance in many societies that use it.
Like most nut meats, coconut meat contains less sugar and more protein than popular fruits such as bananas, apples and oranges. It is relatively high in minerals such as iron, phosphorus and zinc.
Sour Orange
The name "bitter orange", also known as Seville orange, sour orange, bigarade orange, and marmalade orange, refers to a citrus tree (Citrus × aurantium) and its fruit. It is hybrid between Citrus maxima and Citrus reticulata.
Many varieties of bitter orange are used for their essential oil, which is used in perfume, as a flavoring and as a solvent. The Seville orange variety is used in the production of marmalade. The fresh fruit is also used frequently in pachadis. The juice from the ripe fruit is also used as a marinade for meat in Nicaraguan, Cuban, Dominican and Haitian cooking, as it was in Peruvian Ceviche. It is also used as Te, salad dressings, in ginger bread among other uses. Bitter orange is also employed in herbal medicine as a stimulant and appetite suppressant.
Mango
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to the Indian subcontinent from where it spread all over the world. It is one of the most cultivated fruits of the tropical world. Mango is often referred as "King of Fruits".
The mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripe plum, while the flesh of others is firmer, like a cantaloupe or avocado, or may have a fibrous texture.
Mangoes are widely used in cuisine. Sour, unripe mangoes are used in chutneys, athanu, pickles, or side dishes, or
may be eaten raw with salt, chili, or soy sauce. Mango is used to make juices, smoothies, ice cream, fruit bars, raspados, aguas frescas, pies and sweet chili sauce, or mixed with chamoy, a sweet and spicy chili paste. It is popular on a stick dipped in hot chili powder and salt or as a main ingredient in fresh fruit combinations. In Central America, mango is either eaten green mixed with salt, vinegar, black pepper and hot sauce, or ripe in various forms.
In mango fruit pulp, the antioxidant vitamins A and C, Vitamin B6 (pyridoxine), folate, other B vitamins and essential nutrients, such as potassium, copper and amino acids, are present. Mango peel and pulp contain other phytonutrients, such as the pigment antioxidants –carotenoids and polyphenols– and omega-3 and -6 polyunsaturated fatty acids.
Banana Flower
Each pseudostem of a banana plant will flower only once, and all the flowers grow at the end of its shoot in a large bunch consisting of multiple hands with individual fingers (the fruits). Only the first few hands will become fruits.
Banana flowers are used as a vegetable in South Asian and Southeast Asian cuisine, either raw or steamed with dips or cooked in soups, curries and fried foods. The flavor resembles that of artichoke. As with artichokes, both the fleshy part of the bracts and the heart are edible.
In Vietnam, the young male flower, at the end of the bunch, is used in salads. In the cuisine of Laos, the banana flower is typically eaten raw in vermicelli soups. A type of poriyal/ peretal (dry curry) is made from banana flowers in Andhra Pradesh and Tamil Nadu.
Thoran is made in Kerala with the end of the bunch (called "koompu" in Malayalam) and is considered to be highly nutritious. In Karnataka, the inflorescence is used to make sweet and sour gojju (a gravy dish).
