Our Tropical Fruit
Our tropical fruits are carefully selected, ripe, and bursting with flavor, ready to be savored. Perfect for a multitude of culinary delights. Ready to start a conversation? Let’s talk!
Key Attributes
Season Information: The primary mango growing areas in Mexico are in the southern states. The season starts in
February in Oaxaca and Chiapas, then works north along Guerrero, Michoacán, Jalisco, Nayarit and Sinaloa, where the crop wraps up in mid-September. These states provide the best climate conditions and soil attributes for
commercial mango production, as well as infrastructure like packing houses.
Appearance: Tropical fruits with an oval or round shape, ranging in size from small to large. They have a smooth, thin, and often waxy skin that can be green, yellow, orange, red, or a combination of these colors, depending on the variety and ripeness.
Texture: Mango flesh is juicy, smooth, and fibrous, with a creamy consistency when ripe. They range in color from pale yellow to deep orange, depending on the variety, and may have a fibrous texture closer to the pit.
Flavor: Mangoes offer a sweet and tropical flavor profile, with varying degrees of acidity and hints of citrus and floral notes, depending on the variety.
Mangos have been cultivated in India for over 5,000 years. The seeds of mangoes spread with humans from Asia to the Middle East, East Africa, and South America, starting around 300 or 400 A.D.
Mangoes are often referred to as the “king of fruits” due to their popularity, taste, and rich cultural significance in many parts of the world. The mango is a symbol of love in India.
Mangoes are a tropical fruit known to have sweet and juicy flesh. They provide approximately 60 kcal, with 15 grams of carbohydrates and 1.6 grams of dietary fiber. Mangoes are an excellent source of vitamin C, offering about 36.4 milligrams per serving, along with significant amounts of vitamin A, vitamin B6, vitamin K, potassium, and copper.
Key Attributes
Appearance: Tropical fruits with a cylindrical shape and a crown of spiky green leaves at the top. The rough, textured outer skin ranges in color from green to yellow or golden when ripe.
Texture: Pineapple flesh is juicy, with a tender yet firm texture. It contains small, edible fibers that add a slight chewiness to the fruit.
Flavor: Pineapples have a sweet and tangy flavor with hints of acidity, reminiscent of a tropical paradise. The taste is refreshing and juicy, with a balance of sweetness and tartness.
The name pineapple in English came from “pina” in Spanish because it looks similar to a pinecone.
Pineapples are a good source of vitamin C, potassium and fiber. Pineapples contain an enzyme, called bromelain, that can be used as a meat tenderizer.