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. 

*Taste 

 These rosy fruits taste quite a bit like tomatoes, which is probably why they were given that name in the first place. They have a slightly sweet and tangy flavor.

*Texture

 The texture of the tree tomato fruit is firm, with more seeds than a tomato. The pulp is tomato-like but doesn't get super soft as it ripens.

*Uses

 Applications of ripe tree tomato fruits have been reported in desserts like cakes, ice cream, fruit salads or green salads, sauces, jellies, juices, liqueurs, yogurts and fruit effervescent tablets. 

*Nutrition 

 Tree tomatoes (also known as tamarillos) are a nutritious fruit, rich in vitamins like C and A, and minerals like potassium and iron. 

*Season

 The tree tomato, also known as tamarillo, typically fruits during the late summer and autumn seasons, depending on the location and microclimate. 

   Solo papayas are a smaller, sweeter type of papaya, known for their bright, yellow-orange flesh and tender, green-yellow skin

*Taste 

  · The solo papaya is juicy, sweet, and fragrant, with a flavor similar to melon.

*Texture

  · The solo papaya has thin skin that becomes yellow orange when ripe.

*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.  

*Nutrition

 Solo papaya is a nutrient-rich fruit known for its high levels of vitamins A and C. It also contains beneficial enzymes like papain, which aids in digestion and meat tenderization.  

*Season

 Solo papaya season is year-round in many places, especially where they are grown commercially in warmer climates like Brazi 

 Cacao refers to the seeds of the Theobroma cacao tree, which are the primary ingredient in chocolate. Cacao beans are harvested from pods on the tree, and after a series of processes including fermentation, drying, and roasting, they are processed into chocolate products like chocolate bars, cocoa powder, and cocoa butter. 

*Taste

  Cacao  is a versatile ingredient with a complex flavor profile that can be described as chocolatey, often with hints of bitterness, earthiness, and sometimes even fruity or floral notes. The specific taste of cocoa can vary depending on the type of cocoa powder used, the origin of the cocoa beans, and how it's processed 

*Texture

 Cacao  varies in texture in what its used for 

*Uses

• Cacao beans and derived products are used in various chocolate-based foods and beverages. 

 *Nutrition

 Cacao is considered a superfood and is rich in antioxidants, iron, and other beneficial compounds 

*Season

 Cacao harvesting season varies by region, but generally occurs in two main periods: May to July (during the rainy season) and October to March (during the dry season). While cacao trees produce fruit throughout the year, these two periods represent the peak harvest times. The dry season harvest often yields higher quantities, while the rainy season harvest is crucial for consistent bean expor 

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. 

*Taste

 When cooked, Malanga Isleña develops a smooth, thick, and semi-fluffy consistency. It has a mild, earthy, sweet, and nutty flavor, sometimes described as tasting similar to black walnut.  

*Texture

 Malanga Isleña corms are typically round or oblong, with a rough, scaly skin that can vary in color from dark to light brown. The flesh is generally white with subtle brown speckle 

*Uses

 Malanga Isleña is versatile and can be baked, boiled, mashed, sautéed, or roasted. It's also a popular ingredient in soups and stews 

*Nutrition

 Malanga Isleña is a good source of vitamins, minerals, and fiber, making it a healthy and nutritious food option 

*Season

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

*Taste

 Yuca has a mild, slightly sweet, and nutty flavor. 

*Texture

  Its texture is starchy and grainy, similar to a potato, but with a more fibrous and dense feel. . 

*Uses

 Yuca is incredibly versatile and can be boiled, fried, mashed, roasted, or added to soups and stews. Common preparations include yuca fries, yuca con mojo (boiled yuca with a garlicky mojo sauce), and yuca in stews or soups 

*Nutrition

 Yuca is a good source of carbohydrates, fiber, and various vitamins and minerals. It's also low in saturated fat, cholesterol, and sodium. 

 *Season

 Yuca is a good source of carbohydrates, fiber, and various vitamins and minerals. It's also low in saturated fat, cholesterol, and sodium. 

 
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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 

  *Taste

  creamy, buttery, and subtly nutty, with a slight grassy or earthy note. 

*Texture

  tend to have a sturdier, more fibrous texture than some other varieties like Hass avocados 

*Uses

 Avocados are a versatile ingredient, used in everything from salads and wraps to dips (like guacamole), smoothies, and even desserts. 

 *Nutrition

 Avocados are packed with essential nutrients like fiber, B6, vitamin C, potassium, vitamin E, folate, and copper. They are also a good source of monounsaturated and polyunsaturated fats, which are considered healthy fats 

*Season

 Dominican avocados are available year-round, with different varieties in season at various 

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.

*Taste

 They can be slightly sweet and nutty at the same time. The texture of white flesh is chewy and almost dry. It can have a taste of woodiness to it. However, most coconut tastes pretty neutral with a tropical edge 

*Texture

 Mature coconuts have a tough, fibrous shell and a hard, white flesh, which can be chewy and dry. Young coconuts, on the other hand, have a softer, more tender flesh that's sweeter and more refreshin 

*Uses

 Coconuts have a wide range of uses, primarily as a food source and for their various byproducts. They are a staple in many tropical diets, providing food, fuel, cosmetics, folk medicine, and building materials 

*Nutrition

 Coconuts are a nutrient-rich food, offering a good source of fiber, minerals, and antioxidants. However, they are also high in calories and fat, mostly saturated fats

*Season

 Coconuts are available year-rou 

 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.

*Taste

 an earthy essence with a touch of sweetness, accompanied by notes of ginger and pepper. Some people liken the taste of turmeric to that of mustard. 

*Texture

 Turmeric powder has a fine, powdery texture, often described as soft and easily dispersible 

*Uses

 In Ayurvedic practices, turmeric is thought to have many medicinal properties including strengthening the overall energy of the body, relieving gas, dispelling worms, improving digestion, regulating menstruation, dissolving gallstones, and relieving arthritis. 

*Nutrition

 Turmeric is a nutritious spice primarily known for its anti-inflammatory and antioxidant properties due to the presence of curcumin, a potent compound. While it contains some protein, carbohydrates, and fiber, it's not a major source of these nutrients. Turmeric is also a source of iron and potassium 

*Season

 Seasonality. In commercial production, turmeric is planted in the spring and harvested seven to nine months after planting.