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Fruits are the ripened ovaries of flowers, the edible portion being the
fleshy covering over the seeds. The term fruit generally refers to tree
fruits and berries. Being acid, fruits lend themselves to conventional
methods of preservation and manufacture.
Fruits are a source of sugar, organic acids, mineral salts, and vitamins. They are uniformly high in moisture and low in starch.
There are different classifications of the fruits, which are taken into consideration according to the morphology or mode of seed dispersal. Regarding the first feature, the fruits are divided into dried, whether at maturity and possess a dry pericarp membranous, fleshy and, if they are soft and succulent.
Fruits are normally eaten Raw (Fresh Fruit), but you can also consume Dried Fruit, Frozen Fruit, Canned Fruit, Marmalade, Jam, Jelly, Preserves, Fruit in Syrup and Fruit Juices.
Apples, for example, are used as fresh fruit, for cooking in various ways, and for canning. Apple juice is a source of cider and vinegar. Pectin is an apple by-product used in the manufacture of jellies.