Fruits

A diverse selection of 12 exotic tropical fruits and vegetables , cultivated year-round in Ecuador's fertile microclimates and sourced from a network of over 20 trusted local growers.

Avocado

An oval-shaped fruit with a textured, dark-green skin that yields to pressure when ripe, revealing creamy, pale-green flesh with a large central pit.

Dragon Fruit (Pitahaya)

A tropical fruit with vibrant pink skin, scales, and crisp, white flesh speckled with small black seeds.

Passion Fruit

A round, aromatic fruit with a tough purple rind, known for its bright yellow, seed-filled pulp and a distinct sweet-tart flavor popular for juices.

Guava

Round or oval-shaped tropical fruit with green, naturally sweet and rich in vitamin C. Slightly bumpy skin and intensely aromatic pink or white flesh filled with small seeds.

Mango

Harvested at peak freshness. A large, oval-shaped tropical fruit with skin that blushes from green to yellow and red, enclosing sweet, golden-orange flesh and a flat central pit. Ideal for fresh fruit aisles, frozen packs, and juice production.

Naranjilla (Lulo)

A rare subtropical citrus fruit perfect for juices and specialty drinks. Round with a fuzzy, bright-orange rind. Sliced open, it reveals a green-to-yellow, seed-filled pulp known for its unique, tangy flavor.

Pineapple

A large tropical fruit, sweet and juicy, sourced for retail, juice production, and catering. Tough, segmented golden-brown rind and a leafy crown, enclosing fibrous, sweet, and juicy yellow flesh.

Plantain

A staple in Latin and Caribbean cuisine. Large, starchy cooking banana with a thick green skin, firm flesh, and a savory flavor profile when cooked.

Soursop (Guanábana)

A large, oval-shaped tropical fruit with a spiky green rind, known for its creamy, aromatic white pulp which is highly popular for making juices, nectars, and smoothies.

Strawberry

A bright red, heart-shaped fruit known for its sweet, juicy, and aromatic flavor, dotted with small seeds.

Tamarind

A long, pod-like fruit with a brittle brown shell, known for its sticky, dark pulp and a distinct sweet-and-sour flavor popular in Latin and Asian cuisines.

Yuca (Cassava)

A long, tuberous root with a tough, bark-like brown skin. It is known worldwide for its starchy white flesh and mild, earthy flavor, making it a versatile food staple in Latin America, Africa, and Asia.