A Sample of The Products We Offer

Florida’s numerous avocado varieties differ in shape and size, but have in common green, smooth skin and comparatively low oil and high water contents. This variety is lower in fat, and not quite as rich tasting as the popular Hass variety grown in California and Mexico. Once considered an exotic product, avocado is quickly making its way into a wide variety of dishes in our culture, from salads to sandwiches to the ever-popular southwestern favorite, guacamole.

With its unique and tantalizing appearance and light, juicy taste, the star fruit is quickly making its mark as a consumer and foodservice staple- the perfect accompaniment to a fruit melange or an eye-pleasing garnish to almost any sophisticated dinner entrée. While the star fruit is indeed an interesting fruit to look at in its whole form, its true charm appears when it has been sliced crosswise, forming a perfect star. Whatever the venue, the star fruit, also known as carambola, is a tropical treasure to behold.

Passion Fruit is native to Brazil.   The most common variety is egg-shaped and about 3 inches long. The golden flesh has tiny, edible black seeds. The flavor is sweet-tart. The fragrance is tropical and perfumy.

Bright-green Florida Persian limes are the familiar market variety, relatively large in size, seedless and juicy. Limes enhance the flavor and visual appeal of drinks and dishes of almost any kind and are more fragrant and less acidic than lemons.

Like it's tropical companion, mango, the papaya is as common to natives of the Tropic of Cancer as apples and oranges are to Americans. The Fresh King papaya hails from Brazil, and is pink-fleshed, yellow-skinned and pear shaped with an aromatic pulp. This variety is unusually sweet and smooth, well suited to salads, fruit cups, shakes or cooked with meat or seafood. An extremely rich source of vitamins (with about 3 times the amount of vitamin C as an orange), the papaya is often considered one of nature's most perfect fruits.

Sugar Snap was the first of an entirely new class of pea: the edible-podded snap pea. Noted for its tall productive vines and succulent pods that can be eaten at any stage. Sugar snap peas are crisp, tender pods encasing the sweetest, plump, round peas imaginable.

The pods of snow peas are flat and thin with the bulge of the tiny seed barely visible at prime eating stage. The bright green pods should be turgid and crisp. They contain five to seven seeds and reach a length of two to three inches.  The vigorous growing vine is a legume.

The aristocrats of the bean family. French beans can be cooked whole if they are small, just snip the ends. Cut larger ones into 2.5cm/1 inch chunks. Simmer or steam till just tender.