THE BEST FRUITS IN COLOMBIA: Tropical fruits are grown between 400 and 2600 meters above sea level in various temperature an precipitation conditions, which provide an ideal environment for the growth of each product. Fruit is matured through a completely natural process and after the harvest a careful selection process provides us with the best fruit. From it we extract the edible portion (pulp) which is the base for the preparation of a delicious natural juice and of multiple products used in the production of ice-cream, refreshments, candy, preserves, etc.

We process a great number of tropical fruits, mainly:

Name
(Spanish)
Name
(English)
Scientific
Name
Image
Curuba Molli Fruit Passiflora Mollisima
Fresa Strawberry Fragaria
Feijoa Brasilian Guava Feijoa Sellowiana
Guanábana Soursop Annona Muricata
Guayaba Pink Guava Psidium Guajava
Lulo Lulo / Naranjilla Solanum Quitoense
Mango Mango Mangifera Indica
Maracuyá Passion Fruit Passiflora Edulis
Mora de Castilla Castillian Blackberry Rubus Glaucus
Piña Pineapple Anana Comosus

Papaya

 Papaya Carica Papaya  
Tomate de Arbol Tamarillo Cyphomandra Betacea  

The industrial processing of the fruit and its conservation by freezing and/or pasteurization permits its use within a year, overcoming seasonal problems. This process includes meticulous selection, washing, disinfection, peeling and separation of seeds, bottling of the pulp (edible part of the fruit), and freezing to a temperature of -20 degrees centigrade. Pasteurization and conservation with sugar of the pasteurized pulp are also used, in which case the product does not require freezing. This results in a product which is easier to store and use.

To prepare juices or iced fruit drinks concentrated pulps are dissolved in water or milk in a proportion of 1 to 3, or in a greater dilution when preparing soft drinks. Frozen pulps have no preserving agent whatsoever, maintaining the flavor and nutritional characteristics of the fruit from where they have been extracted. For the preparation of the juice, the pulp is simply unfrozen, water is added in the indicated proportion and sugar is added to taste. A 100% natural juice is obtained. The sugared, pasteurized pulp does not require freezing, which allows one to keep it at room temperature without risking alteration of its characteristics for up to three months, and up to six months if refrigerated.