Roma Tomato (solanum lycopersicum)
SEASON
All year long in different states of Mexico.
USES
The Roma tomato is used worldwide, is considered the most consumed vegetable in the Mediterranean. Raw, peeled and clean seed, involved in all kinds of salads as an essential component, essential ingredient in many sauces and seasoning of Italian pizza.
Involved in the development of many stews and soups. It is also used for cooking cold creams, including the famous “gazpacho” or “gazpacho”.
In juice, alone or seasoned with salt, pepper, herbs, etc.. is refreshing and nutritious, being used also for cocktails.
Dehydrated or Semi-dehydrated, “dried tomatoes”, presents a very powerful flavor and is widely used in kitchens as Italian or Greek.
PACKING
-25 Lbs
-Bagged tomatoes
-Clamshells
CUCUMBER
SEASON
All year long in different states of Mexico.
SEASON:
All year long in different states of Mexico.
USES:
Cucumber is native to India, where it has been cultivated for more than 3000 years. It is a typical ingredient in Mediterranean salads, it is frequently used raw in the various cuisines of the world as an ingredient in salads, although there are well-known dishes in northern Europe like cucumber soups which are very popular.
It is a powerful skin moisturizer ―thanks, among others, to its vitamins B and C― and therefore used in various masks or moisturizing products, in addition to whitening the skin
PACKING:
- 1 1/9 bushel
Chayote (Sechium Edule)
In the most common variety, the fruit is roughly pear shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It looks like a green pear and it has a thin green skin fused with the white flesh, and a single large flattened pit. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. Although generally discarded, the seed has a nutty flavor and may be eaten as part of the fruit.
The chayote (from the náhuatl “chayotli”, “calabaza espinosa”) has a color from dark green to clear green.
PACKING
National and export are the same.
Corrugated cartoon boxes for 40 Libras (18 kilograms).
SEASON
Available year round, with a natural abundance from December to May in our lands located in Actopan Veracruz.
CHARACTERISTICS AND PROPERTIES
Valor Nutricional del Chayote por 100 gramos de la porción Comestible
Alimento Agua % Energía Kcal Protéina G Grasa Carbohidratos G Calcio Mg Fósforo Mg Hierro Mg Tiamina Mg
Chayote Crudo 90.8 31 0.9 0.2 7.7 12 30 0.6 0.03
Chayote cocido con Sal 93.4 24 0.6 0.5 5.1 13 29 0.2 0.03
USES
Culinary and medicinal uses:
The fruit does not need to be peeled and can be eaten raw in salads. Cooked or raw, it has a very mild flavor by itself, and is commonly served with seasonings (e.g., salt, butter and pepper in Australia) or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both fruit and seed are rich in amino acids and vitamin C. Fresh green fruit are firm and without brown spots or signs of sprouting. Smaller ones are tenderer.
Chayote is native to Central America where it is a very important ingredient to the diet.
Other warm regions around the globe have been successful in cultivating it as well. Main growing regions are Costa Rica and Veracruz, Mexico.The state of Veracruz is the main exporter of chayotes to the United States.
In the most common variety, the fruit is roughly pear shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It looks like a green pear and it has a thin green skin fused with the white flesh, and a single large flattened pit. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. Although generally discarded, the seed has a nutty flavor and may be eaten as part of the fruit.
The chayote (from the náhuatl “chayotli”, “calabaza espinosa”) has a color from dark green to clear green.
PACKING
National and export are the same.
Corrugated cartoon boxes for 40 Libras (18 kilograms).
SEASON
Available year round, with a natural abundance from December to May in our lands located in Actopan Veracruz.
CHARACTERISTICS AND PROPERTIES
Valor Nutricional del Chayote por 100 gramos de la porción Comestible
Alimento Agua % Energía Kcal Protéina G Grasa Carbohidratos G Calcio Mg Fósforo Mg Hierro Mg Tiamina Mg
Chayote Crudo 90.8 31 0.9 0.2 7.7 12 30 0.6 0.03
Chayote cocido con Sal 93.4 24 0.6 0.5 5.1 13 29 0.2 0.03
USES
Culinary and medicinal uses:
The fruit does not need to be peeled and can be eaten raw in salads. Cooked or raw, it has a very mild flavor by itself, and is commonly served with seasonings (e.g., salt, butter and pepper in Australia) or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both fruit and seed are rich in amino acids and vitamin C. Fresh green fruit are firm and without brown spots or signs of sprouting. Smaller ones are tenderer.
Chayote is native to Central America where it is a very important ingredient to the diet.
Other warm regions around the globe have been successful in cultivating it as well. Main growing regions are Costa Rica and Veracruz, Mexico.The state of Veracruz is the main exporter of chayotes to the United States.
BELL PEPPERS
SEASON:
All year long in different states of Mexico.
USES:
Bell pepper, also known as sweet pepper, may come in in different colours, red, yellow, orange, green, white, and purple. Bells are native to Mexico, Central America, and northern South America.
Like the tomato, bell peppers are botanical fruits but culinary vegetables. Pieces of bell pepper are commonly used in garden salads and as toppings on pizza or cheesesteaks and spice paprika.
PACKING:
- 1 1/9 bushel
HOT PEPPERS
SEASON:
All year long in different states of Mexico. Also known as chile, chile pepper, chilli pepper, or chilli, Hot pepper is the fruit of plants from the genus Capsicum
Chili peppers originated in México but they have been spread across the world, used for both food and traditional medicine, They are most often prepared and eaten like a spice vegetable topping jalapeño, serrano and poblano.
PACKING:
- 1 1/9 bushel
Oyster Mushroom (Pleurotus Ostreatus)
HISTORY
Both the common and Latin names refer to the shape of this species of zeta. The Latin word pleurotus (sideways) refers to the growth of the stem with respect to the bonnet or upper part, while the Latin word ostreatus (which in common English is called an oyster) refers to the shape of the bonnet itself, which resembles the bivalve of the same name.
SEASON
All year round from our lands located in Ixtlahuaca Edo. from Mexico
CHARACTERISTICS AND PROPERTIES
Scientific classification
Fungi kingdom
Phylum: Basidiomycota
Class: Homobasidiomycetes
Order: Agaricales
Family: Pleurotaceae
Genus: Pleurotus
Species: P. ostreatus
Binomial name
Pleurotusostreatus
In Mexico it has been cultivated for some decades, improving its production more and more. Traveler Produce has its own production in Ixtlahuaca, State of Mexico.
Malanga (Colocasia Esculenta Schott
Also known as Mafafa, Otoe, Cocoñame, Ocumo, Bore, Yautía, Chonque, Macabo, Rascadera, Tania y Quequisque.
The malanga is a truly tropical plant. It is grown at altitudes lower than 1000 meters above sea level. It thrives in warm-weather climates with temperatures between 25 and 30 degrees Celcius (77 to 86 degrees Farenheit) with high luminosity and rainfall between 1.800 and 2.500 millimeters per year (.07 to .09 inches of rain per year). It can however tolerate some periods of dryness.
The Malanga forms part of the daily diet of millions of people around the world, originally consumed in Africa, Asia and Oceania, it arrived to the Americas and Europe following human migration. It is now achieving growing popularity for its high nutritional value.
In 2006 we started to plant Malanga in the State of Veracruz. Due to the altitude, the excellent climate, fertile soil and a spring of pure natural water we have succeeded in cultivating a product that exceeds the highest international quality standards.
The malanga we raise and offer our clients is “Malanga Coco” or “Coconut Malanga”
SEASON
All year round from our farm lands located in Actopan, Veracruz.
CHARACTERISTICS AND PROPERTIES
The high content of carbohydrates, proteins, minerals and vitamins make malanga a root with a high nutritional value.
HISTORY
The Malanga dates back to Neolithic societies. It is a plant that belongs to the Aracae family, having, according to some studies of tubers, two varieties for geographic reasons. The Colocasio variety originated in South-East Asia and was later introduced to America and the Xanthosoma variety originated in the Antilles on the American continent.
However, the Xanthosoma variety is the true malanga while the Colocasio variety produces products similar to malanga like the taro. For that reason in many cases the same terminology is used to refer to different products.
PACKING
Corrugated cardboard boxes designed to hold 18 kilograms (40 pounds) of Malanga.
USE
Malangas are used to prepare a variety of dishes like soups, pastas, sauces and seasonings, salads, sweets, breads, desserts, cookies and drinks.
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