Pineaples

CULINARY USES

Used in the preparation of juices, cocktails, handmade ice creams, fine desserts, and yogurts.

DESCRIPTION OF THE FRUIT

The Golden pineapple is a hybrid of the Cayenne pineapple. It has a large green crown, narrow leaves and a golden skin. The yellow pulp is firm, fibrous, juicy, fragrant and extra sweet, less prone to oxidation than the regular pineapple. It is oval shaped (30 cm high and 15 cm in diameter) and cylindrical in shape.

Also known as Honey Golden, Golden Sweet or MD2.

ORIGIN

ITS SCIENTIFIC NAME IS ANANAS COMOSUS, AND IT IS A CLIMBING PLANT OF THE BROMELIACEAE FAMILY.

The pineapple originally comes from Brazil and the northern zone of Paraguay.

The Golden pineapple variety comes from Hawaii and is a hybrid of the Cayenne type, and was introduced to Peru by the mid-2000s.

VITAMINS, MINERALS, AND NUTRIENTS

Every 100g of fresh fruit contains:

ENERGETIC VALUE:

Approximately 51 kilocalories

CARBOHYDRATES

Contains 13,4 g of carbohydrates, 1,4 g of fiber, 10,3 g of sugar.

VITAMINS

B1 (thiamin), B2 (riboflavin), B3 (niacin), B6, C (ascorbic acid): 56,4 mg.

MINERALS

Calcium: 13 mg, Magnesium: 12 mg, Phosphorus: 8 mg, Potassium: 108 mg, Sodium: 1 mg, Magnesium: 0,82 mg.

HEALTH BENEFITS

The Golden pineapple is low in calories and rich in fiber, which makes it the perfect food to facilitate weight loss. It improves digestion. Its fleshy axis contains the bromelain enzyme, which helps digest food.

It has a high level of manganese, an essential element to produce energy: it protects the cells from free radicals and helps our body to synthetize fatty foods. It helps to drain away excess liquid and toxins from our body, due to its diuretic effect.

It is an excellent source of Vitamin C and other antioxidants that are essential for collagen synthesis; it helps maintain the integrity of blood vessels, skin, organs and bones, and improves scar and wound healing.

CULINARY USES

Used in the preparation of handmade ice cream, fine desserts, yogurts, juices, and cocktails.

DESCRIPTION OF THE FRUIT

The mango is recognized as one of the finest tropical fruits. The taste and scent characteristics of our Chato mangos from Ica are one-of-a-kind in the world. The pulp is fleshy, soft, juicy, and sweet, and its color ranges from yellow to orange.

ORIGIN

ITS SCIENTIFIC NAME IS MANGIFERA INDICA, AND IT IS AN ARBOREAL SPECIES BELONGING TO THE ANACARDIACEAE FAMILY.

The mango originally comes from the Indo-Burmese area, and probably first appeared more than 4,000 years ago. India continues to be the primary zone for the farming of this plant. Peru is currently the fifth largest mango exporter in the world.

The mango is also known in Peru as the melocotón de los trópicos, or “peach of the tropics.”

VITAMINS, MINERALS, AND NUTRIENTS

Every 100g of fresh fruit contains:

ENERGETIC VALUE:

Approximately 51 kilocalories

CARBOHYDRATES

Contains 13,4 g of carbohydrates, 1,4 g of fiber, 10,3 g of sugar

VITAMINS

B1 (thiamin), B2 (riboflavin), B3 (niacin), B6, C (ascorbic acid): 56,4 mg.

MINERALS

Calcium: 13 mg, Magnesium: 12 mg, Phosphorus: 8 mg, Potassium: 108 mg, Sodium: 1 mg, Magnesium: 0,82 mg.

HEALTH BENEFITS

It is one of the fruits with the greatest antioxidant properties, thanks to its wealth of malic, palmitic, p-coumaric, and myristic acids, as well as vitamins A and C. Antioxidants help strengthen the body’s defenses and neutralize free radicals that cause aging and diseases such as cancer.

200 g of mango provide 60% of the daily recommended dose of vitamin C.

Contact

Keep In Touch

Tel: +52 (1) 998 484 9504

S.M. 312, Residencial Isla Azul, calle Santa Lucia, casa 6 – N. Int 6
C.P. 77560 Cancún – Quintana Roo

info@ourfishbook.com
www.ourfishbook.com

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