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  Custard apple

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  Custard apple

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  Category: Fruit orchard

  Scientific name: Annona cherimola

  Family: Annonaceae

  Origin: S America

  Medicinal use: A. cherimola-chirimoya, (from Quechua chiri, “cold”, muya, “seeds”, since it germinates at high altitudes) is native to the Ecuadorian and Peruvian Andes, and is considered one of the most appreciated tropical fruits within the genus Annona. The fruits of Annonaceae, including cherimoya, have high organoleptic, digestive, and nutritional qualities and are appreciated for their medicinal and industrial properties. It has a lot of vitamin; B1, B2, B6, calcium, iron, phosphorus and other nutrients. See the nutritional value sheet.

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  Carob

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  Carob

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  Category: Fruit orchard

  Scientific name: Ceratonia siliqua

  Family: Fabaceae

  Origin: Mediterranean

  Medicinal use: The fruit, called carob, is a leathery, dark brown pod. The carob is a species of great rusticity and resistance to drought, The fruit, the carob, once ripe, can be consumed raw, With the carob it is possible to prepare a substitute for chocolate called carob (which is carob in English), widely used in diet foods.

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  Jaboticaba

  Fruit orchard ₡3,750.00 Read more

  

  Jaboticaba

  ₡3,750.00

  SKU: 1050 Category: Fruit orchard

  Scientific name: Plinia cauliflora

  Family: Myrtaceae

  Origin: S Africa

  Medicinal use: The Jaboticaba or guapurú is a tortuous-looking tree, with few branches, thick bark and a bit thorny. It has a thin and smooth skin, while its pulp is white and juicy, with a bittersweet flavor. It is consumed directly as fresh fruit, but soft drinks, jams, liqueurs, homemade vinegars and others are also prepared. It is consumed directly as fresh fruit, but soft drinks, jams, liqueurs, homemade vinegars and others are also prepared.

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  Calamondin

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  Calamondin

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  Category: Fruit orchard

  Scientific name: Citrus × microcarpa

  Family: Rutaceae

  Origin: China

  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.

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