Mangos

When ripe, the Mango varies greatly in size and color, weighing as much as 4 pounds (2 kg) or more. Unable to judge a mango by its color, when ripe it can display bright colorations of yellow, orange, red, or green. Emanating a distinct sweet and resinous smell, ripe mangos can be determined by slightly squeezing them to see if they yield to light pressure.

Unripe, sour mangos are commonly used in chutneys, for pickling, or eaten raw with salt & vinegar as a side dish. Mango pulp can be mixed into a range of delicious juices or smoothies. Ripe mangos are frequently enjoyed in tropical salads, mixed as a salsa or as a sweet addition to the main course.

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Originating in Southern Asia approximately 4,000 years ago, mangos are the symbol of life in Indian culture and are a display of friendship when given as a gift.

Avocados

Loaded with essential nutrients and heart healthy nonsaturated fats, Hass Avocados are distinct from other varieties by their smaller size and dark green to black coloration signalling when they are ripe. Bursting with a creamy and bold flavor, the Hass Avocado stands apart from the rest.

This versatile fruit pairs well with all meals. For breakfast, it makes a great topping to eggs. For lunch, Avocado makes a great spread on any sandwich. As a snack try a guacamole dip and for dinner, serve it with pasta, fish, or even chili.

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To bear fruit, Avocado trees require another Avocado tree close by in order to pollinate since they do not self pollinate. Avocado trees are a tree of love, needing a partner.

Persian Limes

Ripening on the branch, our Persian Lime variety is distinguished by its dark to light green color and smooth outer skin. Bursting with juice and flavor, this mouth-puckering citrus adds the perfect zesty twist to a range of drinks and cuisines.

A squeeze of lime juice can provide the essential finish to many curries or give that margarita the kick it needs. If added at the end of cooking, it can be a nice sour addition or if cooked in will provide a bitter contrast.

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Traditionally, limes have been used as a medicinal treatment for various diseases and are considered one of the world’s healthiest fruits.

Passion Fruit

Grown on the vine, once ripe, the Passion Fruit turns a particular yellow to green color signaling that it is ripe. After cracking the relatively tough shell you will find a gelatinous meat and abundance of seeds. Providing a fragrantly sweet taste with a pleasantly tart tang this scrumptious fruit leaves you wanting more.

Enjoyed in juices, as a topping on salads, or blended into desserts, passion fruit is a versatile addition to a variety of dishes loaded with vitamins and antioxidants to boost your immune system.

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Named by Christian missionaries as the flowering fruit that signified their success of landing in South America, these missionaries claimed the leaves resembled that of Christ’s crucifixation.
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Bananas

Grown on a perennial herb, not actually a tree, bananas can be harvested throughout the year and are best eaten when bright yellow. Our Cavendish Banana variety provides a rich full bodied flavor and is commonly mixed in juices, breakfasts, salads, or eaten alone.

The perfect addition to smoothies or mixed into pancakes, bananas are a great way to start your day. Possessing numerous health benefits, it is no wonder why bananas are the most widely consumed fruit in the world.

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Interestingly, bananas can be used as a mosquito bite soothe. The inside of the banana peel has been known to reduce skin irritation.

Plantains

Though similar in appearance, this larger cousin of the banana is treated much more like a vegetable in the kitchen than a fruit. Whether green or black, plantains are rich in nutrients and offer distinct bold flavors ranging from starchy to sweet and caramelized.

Prepared in a variety of manners such as mashed plantain, fried chips, and even in lasagna, this fruit’s sweetness increases as the fruit ripens and darkens.

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Native Americans used the plantain to treat snake bites and even battle wounds.

Pigeon Peas

Pigeon Peas, also referred to as Guandu, flowers yellow and white blossoms, producing long twisty pods containing 3 to 4 seeds which vary in color from white to red, brown, purple, green or speckled. They can be eaten fresh if harvested while green and are light crisp and refreshing.

Packing a nutritional punch, Pigeon Peas are loaded with protein, dietary fiber, and a slew of vitamins. Because of their high protein content pigeon peas have become a favorite in vegetarian cuisine, easily absorbing spices and seasoning of all types.

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Originally cultivated and consumed over 3,500 years ago in India, Pigeon Peas are still widely produced and consumed around the world.