tIERRA sUELTA INC

Red dragon fruit, also known as red pitaya, is a vibrant tropical fruit with a unique set of characteristics and benefits. Here's a detailed overview

*Taste 

  Red dragon fruit has a sweet, mild flavor that is often described as a cross between a kiwi and a pear. The taste is subtle and refreshing, making it a popular choice for various culinary uses.

​*Texture

 The texture of red dragon fruit is juicy and crunchy, with tiny black seeds scattered throughout the flesh. The flesh is soft and smooth, similar to the texture of a kiwi.

*Uses 

  Red dragon fruit is incredibly versatile and can be used in various culinary applications:

• Fresh: Enjoyed on its own or added to fruit salads.
• Smoothies and Juices: Blended into smoothies, juices, and shakes for a      refreshing drink.
• Desserts: Used in desserts such as puddings, cakes, and ice creams.
• Salads: Adds a pop of color and flavor to salads.
• Sauces: Used to make sauces and chutneys.

*Nutrition

Red dragon fruit is packed with nutrients and offers several health benefits:

• Low in Calories: Approximately 60 calories per serving.
• High in Fiber: Contains about 3 grams of fiber, aiding in digestion.
• Rich in Vitamins: High in Vitamin C (20.5 mg) and Vitamin B, supporting immune      health.
• Antioxidants: Contains antioxidants that help combat free radicals and reduce      inflammation.
• Hydration: High water content, making it hydrate and refreshing.

*Season

  Red dragon fruit is typically harvested during the dry and wet seasons in tropical regions. The best time to enjoy fresh red dragon fruit is during these harvest periods when the fruit is at its peak flavor and quality.

White dragon fruit, also known as Hylocereus undatus, is a delightful tropical fruit with a unique set of characteristics. Here's a detailed overview:

*Taste  

  White dragon fruit has a sweet and slightly tangy flavor. It's often described as a combination of kiwi and pear, with subtle hints of tropical fruits like pineapple and mango 

*Texture

  The texture of white dragon fruit is soft and creamy, similar to a ripe avocado. The flesh is juicy and smooth, making it easy to eat 

*Uses

  White dragon fruit is incredibly versatile and can be used in various culinary applications:

• Fresh: Enjoyed on      its own or added to fruit salads.
• Smoothies and      Juices: Blended into smoothies, juices, and shakes for a refreshing drink.
• Desserts: Used in      desserts such as puddings, cakes, and ice creams.
• Salads: Adds a pop of      color and flavor to salads.
• Sauces: Used to make      sauces and chutneys.

*Nutrition

    White dragon fruit is packed with nutrients and offers several health benefits:

• Low in Calories: Approximately      60 calories per serving.
• High in Fiber: Contains      about 3 grams of fiber, aiding in digestion.
• Rich in      Vitamins: High in Vitamin C (20.5 mg) and Vitamin B, supporting immune      health.
• Antioxidants: Contains      antioxidants that help combat free radicals and reduce inflammation.
• Hydration: High water      content, making it hydrate and refreshing.

*Season

   White dragon fruit is typically harvested during the dry and wet seasons in tropical regions. The best time to enjoy fresh white dragon fruit is during these harvest periods when the fruit is at its peak flavor and quality.

 Thai guava is a tropical fruit that's sweet and tangy, with a crunchy texture and a unique aroma 

• Taste: Thai guava has a mild, refreshing sweetness, and a delicate balance of sweet and tangy flavors. 
• Texture: Thai guava is crunchy, with a soft, seed-filled center and velvety pulp. 
• Uses: Thai guava can be eaten raw, or added to smoothies, salads, or desserts. It can also be used in cocktails or juice. 
• Nutrition: Thai guava is rich in vitamin C, antioxidants, and dietary fiber. 
• Season: Thai guava is available sporadically year-round, but is most in season from July through November.

 Green papaya, also known as unripe papaya, is a versatile tropical fruit with a unique set of characteristics and uses. Here's a detailed overview

*Taste  

 Green papaya has a slightly bitter and tangy flavor. It's not as sweet as ripe papaya, which gives it a more subtle taste that pairs well with various savory dishes.

*Texture

 The texture of green papaya is firm and crunchy, similar to a raw potato or cucumber. It's often used in salads and stir-fries for its crispness.

*Uses

  Green papaya is incredibly versatile in the kitchen:

• Salads: Shredded      green papaya is a common ingredient in salads, especially in Southeast      Asian cuisine. It's often combined with lime juice, fish sauce, and herbs.
• Stir-fries: Sliced green      papaya adds a nice crunch to stir-fried dishes.
• Soups: Diced green      papaya is used in soups to add texture and flavor.
• Smoothies: Green papaya      can be blended into smoothies for a nutritious boost.

Sauces: It's used to make sauces and chutney, such as salsas and guacamole.

*Nutrition

  Green papaya is packed with nutrients:

• Vitamins: Rich in      vitamins A and C, which support immune health and skin care.
• Fiber: Contains      dietary fiber that aids in digestion.
• Enzymes: Contains      papain, an enzyme that aids in protein digestion and reduces bloating.
• Minerals: Provides      potassium, essential for heart health and maintaining proper blood pressure levels.

*Season

Green papaya is typically harvested during the in tropical regions. The best time to enjoy fresh green papaya is during these harvest periods when the fruit is at its peak flavor and quality.

The Tamarillo, or Tree Tomato, is a small tree or shrub in the tomato family grown for its edible fruit. Native to the Andes of South America, the Tamarillo can be found growing in Ecuador, Colombia, Peru, Chile, Argentina and Bolivia. The Tamarillo is a fast growing tree, capable of reaching 15 feet in height, but often is much smaller and well suited to container growing. These trees are known to thrive and produce fruit for up to 12 years and are a fun and exotic alternative to the annual garden tomato. The ripe Tamarillo fruit is a firm, yellow, orange, or red fruit between 2 and 4 inches in length with a distinct tomato flavor with a tart, bright quality. 

 Here are some facts about the solo papaya:

• Origin: The solo papaya is believed to have originated in Barbados, but was introduced to Hawaii between 1911 and 1919 by Gerrit P. Wilder. 
• Name: The name "solo" comes from Spanish and means "one" or "alone". Puerto Rican laborers at the Hawaii Experiment Station named the papaya "Solo" because it was small enough for one person to eat. 
• Shape: The solo papaya is pear-shaped and weighs about 450–675 g. 
• Flesh color: The solo papaya has yellow or red flesh. 
• Taste: The solo papaya is juicy, sweet, and fragrant, with a flavor similar to melon. 
• Skin: The solo papaya has thin skin that becomes yellow-orange when ripe. 
• Growing: The solo papaya is a fast-growing, tropical tree that can be grown in a large pot in northern zones or in outdoor gardens in zone 10 and higher. 
• Harvest: The solo papaya can be harvested in about 12 to 18 months. 
• Uses: The solo papaya can be eaten in many ways, including eating the orange flesh with a touch of lemon. The young leaves can be eaten as a vegetable, and the crushed seeds can be used as a face mask or dewormer. 

Cacao grows in the forest understory to a height of 6–12 metres (20–40 feet), usually remaining at the lower end of this range. Its oblong leathery leaves measure up to 30 cm (12 inches) in length, and are periodically shed and replaced by new leaves that are strikingly red when young. Its flowers are either foul-smelling or odourless; they can be present at all times but appear in abundance twice a year. These flowers grow in clusters directly from the trunk and limbs and are about 1 cm (0.4 inch) in height and breadth. They can be white, rosy, pink, yellow, or bright red, depending on the variety, and are pollinated by tiny flies called midges in many areas.

After four years the mature cacao tree produces fruit in the form of elongated pods; it may yield up to 70 such fruits annually. The pods, or cherelles, range in colour from bright yellow to deep purple. They ripen in less than six months to a length up to 35 cm (14 inches) and a width at the centre of 12 cm (4.7 inches). Each pod has numerous ridges running along its length and holds 20 to 60 seeds, or cocoa beans, arranged around the long axis of the pod. The oval seeds are about 2.5 cm (1 inch) long and are covered with a sweet sticky white pulp.

Malanga Isleña corms widely vary in appearance, depending on cultivation time, soil, and climate, and range from small to large, growing in a round to oblong shape. Each plant generally produces one central corm, and the corm’s variegated dark to light brown skin is rough with an uneven, scaly texture comprised of faint horizontal rings and fiber-like hairs. Underneath the surface, the flesh is dense, dry, and starchy, primarily white with subtle brown speckling. Malanga Isleña corms must be cooked and develop a smooth, thick, and semi-fluffy consistency. The flesh has a mild, earthy, sweet, and nutty flavor with musky nuances that some liken to the taste of black walnut. In addition to the corms, the young leaves are edible when cooked, providing a vegetal, grassy, and green flavor.

Malanga Isleña is available year-round.

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 Yuca root, also known as cassava, is a starchy, high-carbohydrate root vegetable that's a staple food in many parts of the world: 

• AppearanceYuca roots are large, tapered, and can weigh several pounds. They have a rough, bark-like skin and crisp, white flesh. 
• TasteYuca has an earthy, nutty flavor. 
• NutritionYuca is high in carbohydrates and vitamins, and low in saturated fat, cholesterol, and sodium. It's also a good source of manganese and vitamin C. 
• UsesYuca is used in many ways, including: 
  • As a thickener in tapioca 
  • As a source of flour when the seeds are ground 
  • In supplements like teas, powders, capsules, pills, liquid oils, and tinctures
    
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 The Dominican Republic is a major producer and exporter of avocados, and the country's tropical climate and diverse production areas allow for a variety of varieties to be grown year-round 

Dry coconuts are small to medium in size, averaging 7 to 12 centimeters in diameter and 10 to 13 centimeters in length, and have an oval to oblong shape with blunt, curved edges. Each Dry coconut will vary slightly in size and shape, and the surface of the coconut is light brown, hard, and lightly wrinkled with a textured, rough feel. The exterior surface is also thin and fibrous but edible. Underneath the surface, a thin layer of concentrated, dried flesh lines the edge of the coconut with a hollow center. The flesh is comprised of ivory to off-white shades and has a dense, oily, greasy, and chewy consistency. Dry coconuts have a subtle aroma, and the entire kernel is edible raw. The flesh has a mild, rich, and neutral flavor with nutty, tropical nuances.

Dry coconuts are available year-round. 

 Turmeric is a spice that comes from the root of the turmeric plant. This flowering plant is part of the ginger family and is native to Southeast Asia and the Indian subcontinent. The roots of the plant are used in cooking. The fresh root is oblong and knotty, similar to ginger root. Dried, ground turmeric is a yellow powder that can vary widely from deep yellow-orange to bright yellow, depending on the variety. Turmeric is a typical ingredient in curries and a component of curry powder. It is suitable for gluten-free, vegan, vegetarian, and paleo diets. .