What We Offer

Avocados (FL)

Scientific Name: Persea americana

Spanish/Common Names: aguacate, palta

Varieties: Hall, Choquette, Monroe, Beta, Doni, Simmonds

Origins: Central/South America (first introduced to Florida in 1833)

Season : June – January

When/How to Eat: Ripen at room temperature 3-5 days  after cut from tree; fruit's skin becomes olive green – brown and can  be scooped out of shell after pit is removed.

Nutritional Value: High in oleic acid (anti-breast/prostate cancer properties & helps reduce cholesterol)

Lutein (helps prevent macular degeneration & cataracts = good for eyesight)

Vitamins E & B3 (promotes healthy skin & anti-aging properties) 

Cherimoya (Chile)

Scientific Name: Annona cherimola

Spanish/Common Names: chirimoya, chirimolla, custard apple

Varieties: Concha Lisa, Bronceada

Origins: South America

Season: August - November

When/How to Eat: Ripen 4-5 days after cutting from tree. Peel open and eat inner flesh; remove seeds. Can be stored for up to a week in refrigerator once ripe.

Nutritional Value: Very high in vitamin C

Good source of fiber (controls sugar levels)

Good source of vitamin B6 (lowers risk of heart disease / stroke) 

Coconuts (green - FL)

Scientific Name: Cocos nucifera 

Spanish/Common Names: coco

Origins: Americas

Season: year-round

When/How to Eat: Should be cut no earlier than 5 months from fruiting; can be used immediately after cut. Can drink water inside of shell and inner meat; outer shell inedible.

Nutritional Value: Good source of electrolytes (nature's Gatorade)

Aid in digestion/metabolism

Good source of potassium 

Dasheen (corm - St. Vincent, Jamaica)

Scientific Name: Colocasia esculenta

Spanish/Common Names: taro, eddo, cocoyam, kalo

Origins: South Central Asia

Season: year-round

When/How to Eat: Harvested from underground when plant's leaves start to turn yellow. Store in cool, dry place and boil/fry/steam after peeling rough outer skin. Treat similar to a potato.

Nutritional Value: Good source of fiber

High in vitamin E (eye health) 

Good levels of B-complex vitamins (daily energy)

Dragonfruit (FL, Ecuador)

Scientific Name: Hylocereus undatus 

Spanish/Common Names: pitaya roja/blanca, pitahaya, cinderella plant

Varieties: red skin, red/white flesh

Origins: central America / northern South America

Season: June – November 

When/How to Eat: Ripe when showing bright red skin; should be soft but not mushy. Cut into halves/quarters and scoop out inner red/white flesh.

Nutritional Value: High amount of vitamin C

Helps control glucose blood sugar levels in people with type 2 diabetes

High in dietary fiber 

Grapefruit (conventional & USDA Organic - FL)

Scientific Name: Citrus x paradisi

Spanish/Common names: pomelo (also a different variety citrus)

Varieties: Ruby Red, Star Ruby, Oro Blanco (white)

Origins: Caribbean and Florida

Season: October - May

When/How to Eat: Fruit picked from tree and can be stored in refrigerator up to 2-3 weeks. Sections can be eaten raw or juiced.

Nutritional Value: High in dietary fiber (mainly pectin; helps with digestion)
Helps fight against type 2 diabetes (naringenin-antioxidant, weight gain, and arthritis-salicylic acid)
Helps relieve constipation 

Guava (white, pink supreme - FL)

Scientific Name:  Psidium guajava 

Spanish/Common Names: guayabo, guayaba, strawberry guava, red guava

Types: red/pink pulp (eat when ripe) & white pulp (eat when hard)

Origins: Central America

Season : year-round; May – September peak season

When/How to Eat : Ripen 2-3 days after cutting from tree. Flesh, seeds, and skin all edible.

Nutritional Value: High in soluble dietary fiber (good laxative)

Very high in vitamin C

Twice the amount of lycopene of tomatoes (helps repair skin)

June Plum (Grenada)

 

Scientific Name: Spondias dulcis
Spanish/Common Names: golden apple, yellow egg, Jamaican june plum, ambarella
Origins: Southeast Asia & Pacific islands
Season: peak summer - year round (Grenada)
When/How to Eat: Ripen in 1 week after cutting from tree. Eat skin and flesh around seeds. Can be stored for up to 2 weeks in refrigerator once ripe.
Nutritional Value: Fat, cholesterol, and sodium FREE
High in vitamin C (2 plums = 170% DV)
Good source of vitamin K (aids in bone health) 

Kumquats (FL, Chile)

 

Scientific Name: Fortunella spp.
Varieties: Nagami, Meiwa
Origins: South Asia / Pacific region
Season: August - October (Chile)

November - February (FL)
When/How to Eat: Ripe when showing bright orange skin; mix of sweet/sour flavor. Ripen at room temperature and can be eaten whole.
Nutritional Value: High amount of vitamin C

Good source of fiber

Good source of vitamin A

Limes (FL, Colombia)

Scientific Name: Citrus latifolia 

Spanish/Common Names: limon

Varieties: Persian, tahiti

Origins: western Asia

Season: year-round

When/How to Eat: Ripen immediately after cut from tree.

Nutritional Value: Good source of vitamin C

Good source of dietary fiber

Low calorie count 

Lychees (FL, South Africa)

Scientific Name:  Litchi chinensis

Spanish/Common Names: litchi, leechee

Varieties: Brewster, Mauritius

Origins: southeast China

Season: May – early July (FL), December - early February (South Africa) 

When/How to Eat: Ripen immediately after plucking from tree. Remove shell and inner seed before eating flesh.

Nutritional Value: Good source of vitamin C

High in potassium (increases energy)

High in dietary fiber 

Mandarins (Conventional & USDA Organic - FL, Peru, Uruguay)

 

Scientific Name: Citrus reticulata
Spanish/Common Names: tangerine
Varieties: Satsuma, Murcott
Origins: Southeast Asia
Season: November - January (FL)

Late April - September (Peru)
When/How to Eat: Eat according to desired softness. Shorter shelf life than oranges; allow few days to ripen at room temperature and store in refrigerator for up to 1 week.
Nutritional Value: High in vitamins C & A

Good source of potassium

Considered a "negative'calorie" fruit (aids in weight loss)

Mangoes (FL)

Scientific Name: Mangifera indica 

Varieties: Kent, Keitt, Julie, Tommy Atkins, Ataulfo

Origins: southeast Asia

Season: late May – early November (FL)

When/How to Eat: Ripen 2-3 days after cutting from tree. Depending on variety, cut around middle rind of fruit; skin is edible if desired.

Nutritional Value: Very high in vitamin C

Good source of vitamin A

High in glutamine acid (aids in memory development)

Oranges (Conventional & USDA Organic - FL, CA, Chile)

 

Scientific Name: Citrus x sinensis (Sweet orange)
Spanish/Common Names: naranja
Varieties/Seasons: Navel (November - January)

Valencia (March - May)
When/How to Eat: Plucked from tree with green/orange blush before treated;  allow to ripen at room temperature according to personal preference and peel off skin. Store in refrigerator up to 2-3 weeks.
Nutritional Value: High amount of vitamin C
Good source of dietary fiber

Good source of B vitamins (energy)

Pineapple (Baby - South Africa)

 

Scientific Name: Ananas comusus
Spanish/Common Names: pina
Varieties: Queen Victoria
Origins: eastern South America
Season: year-round
When/How to Eat: Ripe when showing yellow skin and softening; remove skin and entire pulp/core is edible.
Nutritional Value: High amount of vitamin C
Fat & cholesterol free

Good source of fiber

Sapodilla (FL)

Scientific Name: Manilkara zapota 

Spanish/Common Names: nispero, chico sapote, naseberry

Varieties: Alano, Makok, Morena, Malika

Origins: Central America

Season:  January – October

When/How to Eat: Ripen 3-4 days after cutting from tree. Cut in half and remove inedible skin/seed.

Nutritional Value: Good source of vitamin C

High in antioxidant tannin (anti-inflammatory)

Good source of iron (energy booster)

Soursop (Conventional & USDA Organic - Grenada)

Scientific Name :  Annona muricata

Varieties: common, mountain, jungle

Spanish/Common Names: guanabana, graviola, kowosol

Origins: northern South America

Season: year-round

When/How to Eat: Ripen 2-3 days after being cut from tree. Cut in half and scoop/detach flesh from skin and remove seeds.

Nutritional Value: Good source of ascorbic acid (increases antioxidants in body)

Good source of fiber 

Suggested to slow down / eliminate cancer cells

Turmeric (Conventional & USDA Organic - FL, Jamaica)

 

Scientific Name: Curcuma longa
Spanish/Common Names: curcuma, curcurmin, the golden spice
Types: orange, white
Origins: southern India
Season: year-round (Jamaica, FL) with summer harvest preferred
When/How to Eat: Leaves above grown start to turn yellow when rhizomes are ready to harvest. Clean thoroughly; store for up to 1-2 weeks room temperature or in refrigerator 3 weeks - month.
Nutritional Value: Excellent aid in digestion & congestion

Powerful anti-inflammatory

Studies show curcurmin may help prevent & slow down Alzheimer's disease

Newest Items in 2018

Ginger (USDA Organic - Peru)

Scientific Name: Zingiber officinale
Spanish/Common Names: jengibre
Origins: India & southeastern Asia
Season: year-round
When/How to Eat: Leaves above grown start to turn yellow when rhizomes are ready to harvest. Clean thoroughly; store for up to 1-2 weeks room temperature or in refrigerator 3 weeks - month. Unpeeled, frozen ginger can last up to 6 months
Nutritional Value: Known to aid in nausea, inflammation, and prevent growth of ovarian/colorectal cancer cells
Good source of dietary fiber
Aids in gastrointenstinal healt