Product Specifications: Flavor: Naturally flavored with passion fruit Taste: Sweet & sour, with a soft texture Color: Natural Moisture: Maximum 15% Ingredients: Fresh passion fruit (94%), sugar (5.5%), citric acid, sodium Shelf-life: 12 months Storage: Keep in normal conditions, away from direct heat and light
VIET NAM MANGO is one of the most popular tropical fruits because of its natural sweet and sour taste. After being selected, fresh mangoes will be put into the factory for production. After cleaning, cutting, deep in sugar and the sugar content will depend on the customer's requirements or flexibly change according to the natural taste of the mango. Dried soft mango will be produced with sweet and sour taste and unique color but without losing the natural nutritional components in mango. In addition, we can confidently meet customers' requirements for product quality, packaging and label design on each product.
Our no sugar added soft dried mango is naturally sweet rich Its simply mango with no additives or sweeteners We source the sweetest and choicest mango cheeks we could find so the pieces are large and delicious Product ensures food safety because they are dried in a closed cycle and not exposed to external environment Lets try to feel and taste
Banana, fruit of the genus Musa, of the family Musaceae, one of the most important fruit crops of the world. The banana is grown in the tropics, and, though it is most widely consumed in those regions, it is valued worldwide for its flavour, nutritional value, and availability throughout the year. Bananas are thought to have been first domesticated in Southeast Asia, and their consumption is mentioned in early Greek, Latin, and Arab writings, Alexander the Great saw bananas on an expedition to India.
Breadfruit, (Artocarpus altilis), tree of the mulberry family (Moraceae) and its a large fruit that is considered as a staple food of the South Pacific and other tropical areas. Breadfruit contains considerable amounts of starch and is seldom eaten raw. It may be roasted, baked, boiled, fried, or dried and ground into flour. The breadfruit has been cultivated in the Malay Archipelago (where the species is held to be indigenous) since remote antiquity. From this region it spread throughout the tropical South Pacific region in prehistoric times.