
Kiwi
₡2,550.00
Scientific name: Actinidia deliciosa
Family:
Origin:
Medicinal use:
20 in stock
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Family: Rutaceae
Origin: Asia and India
Medicinal use: The Creole lemon is a lime. Citrus aurantifolia is actually a lime, it is more acidic than a conventional lemon. The fruits have 10 to 12 segments. The pulp is greenish-yellow in color, tender, juicy, very acidic, with a distinctive aroma. The fruits are small, approximately an inch to an inch and a half in diameter, and round, with a thin, smooth rind, greenish-yellow when ripe and highly aromatic.
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SKU: 0850 Categories: Chinese, Fruit orchardScientific name: Lycium barbarum
Family: Solanaceae
Origin: China
Medicinal use: It is a hedge or scrub shrub that reaches between 2 and 3 meters in height, and between 2 and 3 and a half meters in width. It has thorny branches and long, whole and somewhat thick leaves. The fruit is a fleshy ovoid berry of red or orange color. Goji berries have been attributed multiple health benefits, however various articles have questioned the scientific endorsement of these alleged virtues.
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SKU: 0876 Category: Fruit orchardScientific name: Punica granatum
Family: Lythraceae
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Medicinal use: The pomegranate (Punica granatum) is a small deciduous fruit tree of the Lythraceae family, whose fruit is the pomegranate. The fruit is in a 5-12 cm balausta, spherical, leathery, reddish or reddish-yellow. Although the species is not native to Japan, it is widely cultivated in this country. Pomegranate juice is used as a natural dye in factories for non-synthetic products. The fruit is eaten fresh, grain by grain, removing the rind and bitter flakes.
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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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