Ramasheesh Krishi Mart

White Guava Pulp

Guavas - The fruit is roughly spherical with a furrowed smooth surface. The most alluring element of a Guava is its fragrance, a bouquet of bright tropical aromatics. The flesh is unique to many fruits, its texture a combination of a firm banana with the succulence of an apple. Tiny edible seeds pattern the flesh's core. The flavor of Guava is a reflection of its aromatics, though more subtle with notes of pineapple, papaya, banana and lemon. PRODUCT INFO Guavas variety for export from Thailand is Kimju and Pan Si Thong. Wrap with foam net to protect its skin and might wrap again by plastic shrink film. It can also pack on tray for 500g or 1000g depends on the size of Guavas. USES Although Guava is a fruit, its culinary uses are nearly unlimited. Guava can be eaten whole for simple fresh eaten. They may be used for applications both sweet and savory, fresh, cooked, hot and cold. SEASONS Guava can be produced nearly all year round

Yellow Mango, most popular variety for export is "Nam Dok Mai". When you see one popular desert from Thai menu "Mango sticky rice", that is "Nam Dok Mai". The fruit smells intense and delicious even before you cut into it; the skin exudes a little moisture and the dark-orange, fibre-free flesh of the fruit is so soft and tastes so sweet and delicate. PRODUCT INFO Yellow Mango (Nam Dok Mai) will be wrapped up by foam net, we use shreded paper to prevent the physical damage during transportation. Standard packing is between 3kg - 5kg per carton depending on destination market. Size A / 2-3pieces per kg, Size B 3-4 pieces per kg and so on. USE Yellow Mango (Nam Dok Mai) can be consumed cooked or raw. The famous menu is Mango sticky rice and many more Season Yellow Mango (Nam Dok Mai) can be produced nearly all year round.

PRODUCT INFO Sweet Mango is hands down the most popular fruit in Thailand. It is grown and eaten everywhere. Thai people will eat Sweet Green Mango on its own, as a snack fruit, although they usually prefer to eat unripe or bitter Mango this way. Predominantly Green Sweet Mango are used as a cooking ingredient. Sweet Mangoes are extremely healthy to eat, they contain far less sugar content than a ripe mango does, and they are also high in fibre. SEASON The peak season for this fruit remains Thailand's "hot season" between March to May.

PRODUCT INFO Thai sour mangoes, like mentioned above, are typically unripe or young mangoes. sour mangoes for their refreshing/tangy taste which usually come with a firm, crisp, crunchy texture which is very different from ripe mango. Sour mangoes can be consumed on their own, paired with seasoning/dips or turn into a dish. SEASON Sour mangoes typically, late May thru June.