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AVOCADOS
AVOCADO HASS
Caracteristics:
Avocado of excellent quality. Its skin varies between green and purple, turning blackish upon maturing.
Description:
Of oval shape, small to medium size seed, it is peeled easily and has excellent flavour.
Apperance:
Granular with a strong flexible skin. The pulp varies from pale green to yellow with a creamy texture.
Ripening caracteristics:
The skin becomes darker, sensitive to pressure when mature. The average grade is 18.
Grade and presentation: Average grade 18
Cardboard box, available with grades 20 to 12
Bowls flow pack (500g approximately) containing 3 – 4 pieces.
AVOCADO BACON
Characteristic:
Avocado of green skin of good quality, available, medium size between end September and end of January.
Description:
It forms oval, medium bone to large, easy to peel, smooth flavour.
Apperance:
Smooth, thin and green skin. Greenish yellow pulp.
Ripening caracteristics:
Skin is remains green, with slightly darker tones, is sensitive to pressure.
Grade and presentation:
The average grade is 16
Cardboard box, available with grades 20 to 12
Bowls flow pack (500g approximately) containing 3 – 4 pieces.
AVOCADO FUERTE
Characteristic:
Avocado of good quality with smooth skin, available, large size between October and February.
Description:
It is pear shaped, a stone of medium size, good flavour, is peeled easily.
Apperance:
Thin, green skin, with smooth surface. Its pulp is creamy and of pale green colour.
Ripening caracteristics:
The skin remains green.
Grade and presentation:
The average grade is 14
Cardboard box, available with grades 20 to 12, sometimes grade 10
Bowls flow pack (500g approximately) containing 3 – 4 pieces.
AVOCADO COCKTAIL
Some plants gives the Date Avocado , sometimes called cocktail or premature. It is a boneless, small avocado (from there the nickname of premature), sometimes there are the remains of the stone in the shape of throws.
They are small and very much appreciated for being practically 100% edible pulp and by its size, they can be utilized in hotel business as individual units (like the tub of butter of the hotels)
Presentation:
Bowls flow pack (500g. approximately)
AGUACATE PINKERTON
Characteristic:
Avocado of good quality with smooth skin, available, large size between October and February.
Description:
It forms a characteristic long oval with a small stone it can be peeled easily.
Very good flavour.
Apperance:
Rough skin, moderately thicker. Pulp is creamy and of pale green colour.
Ripening caracteristics:
By its skin it is similar to the Hass, upon maturing maintains the green colour of the skin, sometimes a little darker. Sensitive to the pressure upon maturing.
Grade and presentation:
The average grade is 12
Cardboard box, available from grade 20 to grade 10, some larger.
AVOCADO REED
Characteristic:
A round fruit available from February to April.
Description:
A rounded fruit. Stone of medium size. It is peeled easily. Good flavour.
Apperance:
A glossy green skin with small amount of roughness. Pulp is greasy.
Ripening caracteristics:
The skin remains green. Sensitive to the pressure.
Grade and presentation:
The average grade is 16
Cardboard box, available from grade 20 to grade 12.
UP
CHERIMOYA (ANNONA CHERIMOLA)
CHERIMOYA (VARIETY FINO DE JETE)
Caracteristics: A sweet fleshy fruit available from September to February
Description:
Fruit with oval form of very sensitive green skin, the skin appears to have scales. Juicy, white pulp with small seeds distributed in their interior. It is not peeled easily. Excellent flavour.
Apperance:
Very sensitive green skin with scale like markings , the inside is crammed with juicy pulp.
Ripening caracteristics:
The green skin gets darker. Sensitive to pressure.
Grade and presentation:
Average grade 9
Cardboard box, available in grades 6, 8, 9, 12, 14, 16
Plastic Box of grade 6 6
Up
LOQUATS
LOQUAT, VARIETY GOLDEN
Caracteristics:
Refreshing very juicy bittersweet, fleshy fruit. Available from the middle of March to June.
Description:
A round fruit with an orange skin, very sensitive with a fine fuzz that falls when touched,, Seeds of medium size form a central group. It is peeled easily. Excellent flavor.
Apperance:
Orange skin, very sensitive. Juicy pulp.
Ripening caracteristics:
The skin maintains an orange colour and intensifies when ripe. Can last several days in room temperature and when chilled for weeks.
Grade and presentation:
Average grade GG
Cardboard box, available in:
o A layer of grade GGG
o Two layers of grade GGG, GG, y G
o Three layers of grade G, y M
o Possibility of bowls flow pack
Up
MANGOES
MANGO, VARIETY OSTEEN
Fruit: Oval shape, elongated, purple red colour with yellow, orange or greenish zones of colouring.
Skin: Thick.
Pulp: Excellent quality, yellow, without presences of fibres.
Stone: : Small, long and narrow:
Size: 500-700 g.
MANGO, VARIETY TOMMY ATKINS
Fruit: Oval shape,, bright red or orange colour, with green and yellow areas.
Skin: Thick.
Pulp: Excellent quality, orange, without presences of fibres.
Stone: Medium size
Size: 400-700 g.
MANGO, VARIETY KEITT
Fruit: Oval shape, flat, dark intense red color with some green and pink tones.
Skin: Thick.
Pulpa: Excellent quality, intense orange colour, without fibre
Stone: Small size.
Size: 400-1.000 g.
Up
GUAVA
GUAVA
Characteristic
A sweet fleshy fruit available from September to February.
Description:
Fruit with round shape and sensitive yellowish skin. Pink pulp (or whitish), creamy with small edible seeds in its interior. It is not peeled, it is eaten with skin. Good scent, good flavour.
Appearance:
Sensitive yellowish skin of round shape. Creamy pulp.
Ripening Characteristic::
The skin is orange, some brown tones. Sensitive to pressure.
grade and presentation:
Plastic box with two layers.
OTHER TROPICALS FRUITS.
KUMQUATS
The kumquat is consumed like fresh fruit. The pulp is slightly acid, it is eaten with the skin. More frequently it is prepared as a syrup, for this the fruit is left to dry slightly, it is then marinated with bicarbonate of sodium and is cooked at a very low temperature to form a dense syrup, this is also used to make jam.
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My thanks to Encarna Prados and Russell Gent for your help in translating this site
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