Scientific name: Lansium domesticum
3 in stock
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CalamondinFruit orchard ₡0.00 Read more
Scientific name: Citrus × microcarpa
Medicinal use: Also known as the Philippine lime, it is an economically important citrus hybrid that is predominantly grown in the Philippines. It is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines. Fruits are acidic and are often used for canning or cooking. Calamansi has a small citrus fruit that is used to flavor food and beverages.
Out of stock
Passion flower, EstococcaFruit orchard ₡1,700.00 Add to cart
Passion flower, Estococca
Scientific name: Passiflora adenopoda
Origin: Mexico and S America
Medicinal use: Passiflora adenopoda is a herbaceous species belonging to the Passifloraceae family. The stems are angular, striated and hispid. The inflorescence is reduced to one or two flowers, white, with a purple or violet center. The Estococa (Cartudovica palmata) is a beautiful palm whose fruit has been used by the different indigenous cultures of Costa Rica for the preparation of different recipes, some eat it boiled, others cooked on the embers.
GuisaroFruit orchard ₡2,300.00 Add to cart
Scientific name: Psidium guineense
Origin: Mexico and Tropical America
Medicinal use: Small tree (bush type), with a wide, sparse, layered umbelliform crown and hanging branches. The güisaro berry type fruits are harvested in the months of August to November in the Central Valley of Costa Rica. The ripeness of its fruits is recognized by its dark color and dispersal moment, especially of the barócora type. The fruit is excellent for jellies.
Cucumber treeFruit orchard ₡4,000.00 Add to cart
₡4,000.00SKU: 1380 Category: Fruit orchard
Scientific name: Averrhoa bilimbi
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.
55 in stock