Specifications

• Mango
• There are countless varieties, but most have green, red, or yellow skin, with yellow-orange, aromatic flesh having a unique sweetish flavor. The pulp from one large mango will yield one cup of pur嶪. It's always a challenge to eat a mango. The pulp clings desperately to both peel and seed, and it usually turns into a mushy mess by the time you free it. Despite this, the mango is one of the most popular fruits in the world. It's sweet and juicy, and it has a wonderful, distinctive flavor. Select richly colored, firm mangoes, then let them ripen at home for a few days. Frozen mangoes are good substitutes for fresh. We can offer you two varieties:
• Tommy Atkins: Oblong-oval, medium to large, skin thick, orange-yellow, largely overlaid with bright- to dark-red and heavy purplish bloom, and dotted with many large, yellow-green lenticels.
• Mango de Azucar (Sugar): Sugar mango is Colombian variety that taste better than Tommy's.
• Melon
• Melons are great all by themselves, though some people like to perk up their flavor by sprinkling lemon juice, salt, or liqueur on them.
• Banana
• Most of the bananas you and I have eaten in our lifetimes are the yellow Cavendish bananas. Yellow bananas are ripe and ready to eat, while green ones will ripen at room temperature in just a few days. Refrigerating ripe bananas will keep them from getting softy and mushy, though the peels will darken.
• Plantain
• The plantain (or platanos) is a banana, musa paradisiaca, which is eaten cooked rather than raw . These look just like large green bananas. Hispanic and Caribbean use them like potatoes, either frying them or boiling them in stews. Different recipes may call for plantains in varying stages of ripeness, with their skins either green, yellow, or black. A green plantain will first turn yellow and then black if allowed to ripen at room temperature. As it ripens, the pulp becomes sweeter and less starchy.
• Pineapple
• Pineapples are juicy, mildly acidic, and very versatile. They can be squeezed for juice, sliced on cakes, skewered and grilled, or eaten raw without adornment. We have two varieties:
• MD2 (del Monte) : It is sweeter than regular varieties, always grows to a uniform size and ripens evenly.
• Cayenne : The Cayenne variety is large, firm, and quite sweet, and is perhaps the one most commonly available.

Features