Peruvian fruits and vegetables

Article number 10045

Taste: The taste of the capucine tuber is strongly reminiscent of the taste of the mashua, spicy with a licorice flavor.

Preparation: Raw thinly sliced or stewed.

Combine with: Also with the capucine the tension and complexity is increased by adding something like sushi vinegar.

Article number 20556

Taste: The impressive taste of this mashua is reminiscent of licorice. Also a pleasant spiciness is added later on.

Preparation: Raw thinly sliced or stewed.

Combine with: Also with the mashua the tension and complexity is increased by adding something like sushi vinegar.

Article number 20557

Taste: The taste is equal to the yellow mashua, licorice and spiciness but in spectacular colors and drawings.

Preparation: Raw thinly sliced or stewed.

Combine with: Also with the mashua the tension and complexity is increased by adding something like sushi vinegar.

Article number 20558

Taste: Juicy, fresh and a bit spicy. The surface of the tubers is irregularly shaped.

Preparation: Raw thinly sliced or stewed.

Combine with: Also with the oca the tension and complexity is increased by adding something like sushi vinegar.

Article number 20560

Taste: Crispy, fresh and a bit spicy. The oca (oxalis tuberose) is a plant from the sorrel family. The plant produces tubers with a white, yellow or reddish color.

Preparation: Both raw and cooked an interesting taste. The tuber becomes softer and more subtle when cooked.

Combine with: Also with the oca the tension and complexity is increased by adding something like sushi vinegar.

Article number 20572

Taste: A crispy and juicy tuber with a fresh and spicy taste. Beautiful red color.

Preparation: Both raw and cooked an interesting taste.

Combine with: Also with this one the tension and complexity is increased by adding something like sushi vinegar.

Article number 20559

Taste: Yacon is an annual plant, family of the sunflower and originally from the Andes mountains. Yacon is surprisingly sweet, crispy and tasteful. And all those flavors in just a raw tuber.

Preparation: Keep raw, only peel and rinse.

Combine with: Perfect with starters or even in desserts.

Article number 130136

Taste: A sweet potato with orange flesh and a white skin.

Preparation: Great to pop or to make into puree.

Combine with: Cooked and sliced served with ceviche and corn.

Article number 130135

Taste: A sweet potato with orange flesh and a purple skin.

Preparation: After scrubbing and rinsing you can leave the skin on the sweet potato and cook it together.

Combine with: Great with some lime, corn and red pepper.

Article number 20472

Taste: Processed in the traditional Peruvian drink, Chicha Morada. Gives the corn a nutty, slightly sweet and full flavor.

Preparation: Is mainly used for Chicha Morada; a sweet and fruity drink based on corn.

Article number 270923

Taste: This corn is originally from Peru but is offered by us from Dutch organic cultivation. Natural taste.

Preparation: Put the entire cob in the microwave for an awesome popping effect.

Combine with: Nice to season with a seasoning salt of your choice.

Article number 20492

Taste: Peruvian white corn known as choclo with very juicy and large kernels.

Preparation: Cook or stew.

Combine with: Mostly used in traditional dishes as choclo con queso, corn and cheese platter or with pastel de choclo, pie made of corn.

Article number 280077

Taste: These pointy corn kernels are mostly eaten toasted with a bit of salt. The kernels expand and become softer when heated, but they don’t blow up like popcorn.

Preparation: Easy and quick to prepare. All you need is some oil, a pinch of salt and a baking pan with a lid.

Combine with: Great as appetizer or to accompany soups or other dishes.

Article number 20548

Taste: These peppers have all the flavors of the hot habanero, but without the spiciness. Extraordinary!

Preparation: Already fantastic when kept raw, but also nice to pop or roast.

Combine with: Lots of combinations are possible.

Article number 20465

Taste: These peppers are medium hot and have an amazing aroma.

Preparation: Raw already amazing but also nice to pop or roast. This pepper is medium hot and scores about 30.000 to 50.000 on the scoville scale.

Combine with: This pepper is best known for its delicious fruity aroma, reminiscent of peach. That’s why this pepper is delicious in salsa verde or sauces.

Article number 20550

Taste: The sweety drop is a small type of bell pepper, because they’re not hot. The sweety drops are originally from the jungle of Peru.

Preparation: Raw beautiful fruity and crispy. When cooked a softer bite and a fuller taste.

Combine with: Perfect with South-American dishes or as an addition to your own creations.

Article number 20549

Taste: The sweety drop is a small type of bell pepper, because they’re not hot. The sweety drops are originally from the jungle of Peru.

Preparation: Raw beautiful fruity and crispy. When cooked a softer bite and a fuller taste.

Combine with: Perfect with South-American dishes or as an addition to your own creations.

Article number 20467

Taste: A mildly hot pepper with thick walls and a firm skin. The pepper is reminiscent of a spicy bell pepper.

Preparation: These beautiful juicy peppers are great in salsas, stews or sauces.

Combine with: Thanks to its shape and thick wall great to stuff.

Article number 20466

Taste: A spicy pepper.

Preparation: Slice thinly and use well dosed in for example ceviche.

Combine with: Tasty with ginger, lime, fennel and red onion.

Article number 20534

Taste: A spicy pepper with a floral and fruity aroma in different colors.

Preparation: Rinse under cool water and dry before using. You can eat them both raw and cooked.

Combine with: Traditionally used in ceviche recipes and in salsas.

Article number 20567

Taste: A dark red, dried pepper with an unique fruity and smoky flavor.

Preparation: All the seeds and the veins of these dried peppers are removed.

Combine with: Most of the time used in soups, sauces and rice dishes.

Article number 20566

Taste: Dried aji amarillo peppers. Unique flavor that provides a rich fruitiness to balance its medium heatness.

Preparation: All the seeds and the veins of these dried peppers are removed.

Combine with: Definitely spicier than the aji panca. Great to use in a rub, as a wet marinade, or just as an ingredient for stews.

Article number 130121

Taste: Earthy taste reminiscent of beet, but softer and more subtle.

Preparation: Raw thinly sliced very tasty and beautiful to see. You can also cook them.

Combine with: By marinating a la minute in, for example, sushi vinegar the taste and colors will get a boost.

Article number 130137

Taste: Taste is equal to the olluco amarillo, but with pink dots on the skin.

Preparation: Raw thinly sliced very tasty and beautiful to see. You can also cook them.

Combine with: The color and taste gets a boost when pickled.

Article number 20555

Taste: Beautiful earthy and subtle taste.

Preparation: A spectacular effect when keeping them raw and sliced thinly. The different colors will pop.

Combine with: Can be used in many different dishes. A fresh addition makes the whole thing even more exciting.

Article number 100153

Taste: The feijoa is also called a pineapple guava. A rich and floral aroma with a nice freshness.

Preparation: These fruits can be processed in fruit salades, marmalade, fruit wine or chutney.

Combine with: Perfect with South-American dishes or as an addition to your own creations.

Article number 100280

Taste: The yellow flesh has a soft but dry texture with a very special custard like taste.

Preparation: The lucuma is super healthy and, as powder, mostly used as a natural sweetener.

Combine with: These sweet fruits are amazing to use for ice cream.

Article number 100065

Taste: Passionfruit with a green skin and beautiful fresh flesh with yellow edible seeds.

Preparation: Keep raw. In Peru popular fruit to eat raw or to use in drinks.

Combine with: A common ingredient in drinks and in various desserts.

Article number 100035

Taste: A sweet passionfruit with grey colored edible seeds.

Preparation: The firm skin is easy to open and the sweet flesh easy to scoop out.

Combine with: Great in juices, desserts or made into marmelade.

Article number 100077

Taste: Perfectly ripe papaya with beautiful sweet flesh and just a few seeds.

Preparation: No preparation needed.

Combine with: Use a bit of lemon juice to balance the sweet taste.

Article number 100323

Taste: Also known as melon pears. Beautiful juicy flesh with an aromatic melon flavor.

Preparation: No preparation needed.

Combine with: In both sweet as savory dishes a subtle but tasty addition.

Article number 100322

Taste: Orange flesh with a pleasant taste which is reminiscent of apricot.

Preparation: Remove the toxic skin with the bitter rind and the seeds.

Combine with: The bitter rind encloses the sweet aromatic flesh, which can be eaten raw.

Article number 100123

Taste: The black sapote is related to the better known kaki. Creamy and sweet flesh which kind of tastes like vanilla.

Preparation: No preparation needed.

Combine with: A fruit from the jungle which is used in cocktails but also eaten fresh.

Article number 100321

Taste: Orange flesh with a sour taste and firm edible seeds.

Preparation: Because of its sour taste, this passion fruit can better not be consumed raw, but processed into juices for example.

Combine with: Just a little sugar can balance the sour taste. Great in jams or ice cream.

Article number 100020

Taste: Also known as custard apple. Creamy flesh with a beautiful sweet taste. Perfectly ripe.

Preparation: The black seeds can’t be eaten.

Combine with: Amazing to just eat them raw, but also great as ice cream.

Article number 110075

Taste: Best known for its bitter dark beans which are used to create chocolate.

Preparation: Consume raw to experience the taste of raw chocolate or mix into smoothies.

Combine with: The traditional way of preparation is fermenting, roasting and grinding the beans into a paste. Then mixed with water and combined with corn and peppers.

Article number 100320

Taste: Fresh and slightly sour aroma which is reminiscent of pineapple and lime.

Preparation: Just cut in half and squeeze out the juicy flesh.

Combine with: Beautiful refreshing when made into juice.

Article number 100324

Taste: Also known as orinoco apple. Related to the lulo. Taste is somewhat between a tomato and lemon.

Preparation: The flesh of the cocoa is yellow and tastes like tomato. Mostly eaten out of hand or processed into juice.

Combine with: The creamy flesh has a fresh taste and is thirst-quenching.