Fruits Suppliers and Manufacturers

Frozen Pineapple

Frozen Papaya

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Aseptic Frozen Water melon concentrate 65 brix

Aseptic Frozen Water melon concentrate 65 brix

Dehydrated Fruit Powder

dehydrated Fruit Powder Mango Powder Orange-Powder Pineapple-Powder Pomegranate-Powder Strawberry-Powder

dehydrated Fruits Powder Apple Powder Banana-Powder

All of our products are freshly handpicked to insure the ripeness and characteristics of the fruit are in the finest of forms. The protection of the quality of our products is always the highest priority. All of our products are stored in European produced aseptic bags. Superb quality is always the driving factor behind the business and for this reason daily tastings are done by top management in order to maintain optimized quality. Our products include Strawberry, Mango and Guava pulps and tomato paste.

Dry Mango Powder Dry mango powder, also known as amchur powder, is a tangy and sour spice commonly used in Indian cuisine to add a unique flavor to dishes. Made from dried unripe green mangoes that have been ground into a fine powder, it offers a distinct tartness that enhances the taste of a variety of savory and sweet dishes. Here is an overview of dry mango powder, its characteristics, and its culinary uses. Dry Mango Powder advantages Culinary Uses Souring Agent Health Benefits Preservative dry mango powder 1 Dry Mango Powder usage Curries and Gravies Marinades and Rubs Celebrity-Inspired Diamond Trends Chaat and Street Food Salads and Raita Pickles and Chutneys Dry mango powder is a versatile spice that is widely used in Indian cooking, particularly in vegetarian and vegan dishes. It is a key ingredient in various curries, chutneys, marinades, and spice blends, adding acidity and depth of flavor. Dry mango powder is commonly used in dishes such as chats, samosas, pakoras, dals, and pickles to provide a tangy kick. In addition to its flavor-enhancing properties, dry mango powder also acts as a natural tenderizer in cooking. The acidic content of the powder helps break down proteins in meats and vegetables, resulting in tender and juicy dishes. It is often used in marinades for meats and kebabs to tenderize the meat and impart a tangy flavor. Product type : Grounded spices Packging Type : Standerd pack, pp bag, as per requirement Packging Size : 250gm, 500gm, 1kg, 2kg, 5kg, 25kg Country of Origin : india

Anardana powder is made from the dried seeds of the pomegranate fruit, scientifically known as Punica granatum. The seeds are extracted from the arils, dried, and ground into a fine powder. This powder retains the characteristic tartness and sweetness of the pomegranate seeds, making it a versatile seasoning in culinary applications. Anardana powder has a distinctive tangy-sweet flavor with subtle floral undertones. It adds a refreshing acidity to dishes, similar to tamarind or lemon, but with a unique fruity complexity. This flavor profile makes it a popular ingredient in chutneys, marinades, sauces, and spice blends. Anardana Powder advantages Unique Flavor Antioxidant Properties Nutritional Content Traditional Medicine Uses anardana powder 2 Anardana Powder usage Curries and Sauces Chutneys and Relishes Rice and Grain Dishes Vegetarian and Vegan Dishes Pickles and Preserves Snacks and Appetizers Anardana powder is relatively low in calories and fat but rich in essential nutrients. It contains vitamins, minerals, and antioxidants, including vitamin C, potassium, and polyphenols. These nutrients contribute to overall health and may provide various health benefits when consumed as part of a balanced diet. In traditional medicine systems like Ayurveda, anardana powder is used to support digestive health and alleviate gastrointestinal discomfort. It has carminative properties, meaning it helps reduce gas, bloating, and indigestion by promoting the secretion of digestive enzymes and aiding in the breakdown of food Product type : Grounded spices Packging Type : Standerd pack, pp bag, as per requirement Packging Size : 250gm, 500gm, 1kg, 2kg, 5kg, 25kg Country of Origin : india

Passion fruit is an exotic purple fruit that can be a healthful addition to a balanced diet. Passion fruit may offer numerous health benefits as it contains high levels of key vitamins and minerals and is rich in antioxidants.- Product name: Frozen passion fruit -Ingredient: Passion fruit -Shelf life: 24 months -Packing: 0.5kg - 1kg/ pp bag or as customer request -Color: Purple skin -Taste : Sour, Sweet -Brand: VDELTA -Shipping: Sea -Payment: L/C, T/T, Western Union Please contact me if you have any requests, I pleased to have business with you.

Matira Beej ( Watermelon Seeds )

The Guava (Psidium guajava) is a tropical fruit with a white or pink fleshy interior interspersed with small hard seeds. It contains a considerable amount of perctin. Guava is high in ascorbic acid (100 to 200 mg/100) If would be difficult to find any place in India where the guava tree does not flourish naturally. A guava tree will produce fruit for over thirty years. There are two varieties white and pink. In many parts of India guava is harvested by hand all year round. While white guava, which is sweeter in taste, is grown on a larger scale, the pink is considered a delicacy. Being a tropical fruit, the market for fresh guava is emerging in Europe and the United States. However, because of the unique flavor, distinct texture and rich. Guava (White/Pink) Pulp T.S.S (Brix) Min- 9 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 100.00 Moisture (gm)- 81.70 Protein (gm)- 00.90 Fat(gm)- 00.30 Minerals (gm)- 00.70 Fibre (gm)- 05.20 Carbohydrates (gm)- 11.20 Energy (K.cal)- 51.00 Calcim (mg)- 10.00 Phosphorus (mg)- 28.00 Iron(mg)- 01.40 Vitamin c (mg)- 160.00 Vitamin B (mg)- 00.46

This fruit is known as Poor Men Fruit, The pulp is very rich in Vitamins and Carbohydrates. The product is suitable for people of all ages. Physical, Chemical and Organoleptic Characteristics : Brix 16 min Acidity 0.4% min Colour : OSS White

Grape (Blue-Black)_ is well known for its taste. It contains proanthocyanidins and anthocyanins which help in reducing the risk of cancer. Grapes are an excellent source of potassium and antioxidants. They are also high in the content of vitamins and minerals. The therapeutic value of grapes is closely linked with its richness in pure glucose. Studies have indicated that the production of energy essential for the proper functioning of the heart and organs of high physiological importance depends on the metabolism of glucose. Grapes, therefore, have a restorative effect by virtue of their easy assimilation. They are thus highly valuable in case of weak digestion, general debility and fever. Viticulture or grape culture is as old as mankind. In India the grape in grown from 1000 AD. And it is one of the most important cash crops grown the in southern and north-western parts of the country. The tropical climate of India makes it suitable to grow, which requires around 25 deg – 30 deg C. The bangalore Blue is one of the most popular varieties grown in southern parts of India. Nutritive value per 100g of fruit Energy (kcal) 58-71 Calcium (mg) 20-20 Phosphorous (mg) 23-30 Iron (mg) 0.5-0.5 Carotene (ug) 3-0 Vitamin C (mg) 1-1 Fibre (g) 2.8-2.9 Grape (Blue-Black) Pulp T.S.S (Brix) Min- 9 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 65.00 Moisture (gm)- 00.60 Protein (gm)- 00.60 Fat(gm)- 00.40 Minerals (gm)- 00.98 Fibre (gm)- 02.18 Carbohydrates (gm)- 13.10 Energy (K.cal)- 58.00 Calcim (mg)- 23.00 Phosphorus (mg)- 23.00 Iron(mg)- 01.30 Vitamin c (mg)- 1.00 Vitamin B (mg)- 00.15

The Papaya (carica papaya) is widely grown throughout India. The tropical climate of the country is very conducive to its quality and high yield. With the advent of bio-technology, the fruit has been developed in many different varieties. A distinguishing feature of the papaya is the unusually high pH factor of the flesh ranging from 5.5 to almost 6.0 when at the ripe stage. It is a good source of beta-carotene and papain. Papaya juice is gaining in popularity as it is high is nutrition content. It makes a good compound when blended with other fruits for smoothies and baby foods. The Papaya (carica papaya) is widely grown throughout India. The tropical climate of the country is very conducive to its quality and high yield. With the advent of bio-technology, the fruit has been developed in many different varieties. A distinguishing feature of the papaya is the unusually high pH factor of the flesh ranging from 5.5 to almost 6.0 when at the ripe stage. It is a good source of beta-carotene and papain. Papaya juice is gaining in popularity as it is high is nutrition content. It makes a good compound when blended with other fruits for smoothies and baby foods. Physical, Chemical and organoleptic Characteristics Acidity (% as C/A) Min 0.4 PH < 4.00 Colour : Reddish Yellow Flavour : Characteristic Taste : Characteristic Microbial Characteristics T.P.C. CFU/g < 50 Yeast CFU/g < 50 Mould CFU/g < 10 Papaya Pulp T.S.S (Brix) Min- 9-11 Acidity (%C/A) Min- 0.4 Composition per 100 gm Edible Portion (%)- 65.00 Moisture (gm)- 86.00 Protein (gm)- 00.60 Fat(gm)- 00.10 Minerals (gm)- 00.50 Fibre (gm)- 00.80 Carbohydrates (gm)- 7.20 Energy (K.cal)- 67.00 Calcim (mg)- 17.00 Phosphorus (mg)- 13.00 Iron(mg)- 00.50 Vitamin c (mg)- 57.00 Vitamin B (mg)- 00.49

The pineapple plant is a perennial fruit with a short stem. It requires a fairly warm and humid tropical climate to grow. Pineapple has a characteristic flavor and color. It is highly rich in Vitamin C and other minerals. The pulp is used in juices, yogurts, desserts, smoothies, ice creams etc. It is used as a refreshing drink and in fruit meals for children. Pineapple is either the base or component of many beverage blends of flavors in processed foods. Physical, Chemical and organoleptic Characteristics Acidity (% as C/A) : Min 0.3 PH < 4.00 Colour : Light Yellow Flavour : Characteristic Taste : Characteristic Microbial Characteristics T.P.C. CFU/g < 50 Yeast CFU/g < 50 Mould CFU/g < 10 T.S.S (Brix) Min- 10 Acidity (%C/A) Min- 0.3 Composition per 100 gm Edible Portion (%)- 45.00 Moisture (gm)- 87.00 Protein (gm)- 00.40 Fat(gm)- 00.10 Minerals (gm)- 00.50 Fibre (gm)- 00.40 Carbohydrates (gm)- 10.80 Energy (K.cal)- 46.00 Calcim (mg)- 20.00 Phosphorus (mg)- 09.00 Iron(mg)- 02.20 Vitamin c (mg)- 39.00 Vitamin B (mg)- 00.13

Pulp, commonly referred to as ‘puree' in the US, is the purest extract of the fruit, which is in the natural form of thick viscous liquid. Pulp is obtained by the commercial processing of mature and ripened fruit by passing it through a 0.78 mm sieve. The shelf life of fruit pulp in sealed aseptic bags is 18 months at room temperature. Fruit & Fruit offers the following range of pulp in its best natural form.