
Calamansi
₡2,550.00
Scientific name: Citrofortunella
Family:
Origin:
12 in stock
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SKU: 1055 Category: Fruit orchardScientific name: Artocarpus heterophyllus
Family: Moraceae
Origin: India
Medicinal use: The jack fruit also known by the name of nanjea and panapén. It is native to Indonesia, and its fruits are large, as you can see in the opening photo. A tree can produce up to 3,000 kilos of fruit per year. The inside of the fruit is yellow to orange in color, similar to mango. Its juice is slightly acidic and deeply sweet, with a flavor that is reminiscent of the mixture of mango and orange in addition to other flavors.
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Passion fruit, Maracuya
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SKU: 1310 Category: Fruit orchardScientific name: Passiflora edulis
Family: Passifloraceae
Origin: S America
Medicinal use: Passion flower (Passiflora edulis) is a climbing plant, typical of South and Central America; specifically, it is considered native to the Amazon of Peru, its edible fruit, yellow or purple, is the passion fruit. The passionflower fruit is an oval or round berry, between 4 and 10 cm in diameter, fibrous and juicy, covered with a thick, waxy, delicate and inedible rind. The pulp has a lot of little seeds.
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SKU: 1380 Category: Fruit orchardScientific name: Averrhoa bilimbi
Family: Oxalidaceae
Origin: Malesia
Medicinal use: It is a tree that produces fruits of the genus Averrhoa, family Oxalidaceae. In the Philippines, where it is commonly found in home gardens, the fruits are eaten raw or flavored with rock salt. It can be prepared as a curry or added as an acidic agent in the Filipino dish called sinigang. Additionally, the fruit can be preserved as a pickle, which reduces its acidity. Sometimes its flowers are preserved in sugar.
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Kaffir lime
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SKU: 1230 Categories: Culinary Garden, Essential Oil garden, Fruit orchardScientific name: Citrus hystrix
Family: Rutaceae
Origin: China and New Guinea
Medicinal use: The kaffir or kafir lime (Citrus hystrix) is the fruit of a citrus plant native to tropical Southeast Asia. The kaffir lime, an exotic fruit still little known but essential in many Asian cuisines, especially in Thai. The fresh leaf is thick and somewhat hard, so it is usually added whole to cooking sauces, stews, soups or curries.
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