It is said that we feast with our eyes, before we taste the bounty which lies before us. Certainly how else should one describe the colourful array and radiance of the fresh vegetables Fresh Fruits offers your customers. We take pride in discovering new flavours and emerging varieties from around the world, which we then bring to the U.A.E.
Vegetables are the staple of our life, no matter which cuisine we prefer. They are nutritionally dense and provide many a health and dietary benefit. But, it is not for well-being alone though that we seek out these wonderful buds, tubers, leaves and shoots. We are seduced by the treasury of fragrance, flavour and appearance of these essentials for life, which Fresh Fruits supplies at premium quality.
ASPARAGUS
“A TRUE “FLOWER” OF THE VEGETABLE WORLD”
Originally classified as a member of the lily family, asparagus is a true “flower” of the vegetable world. This ancient vegetable, once prized by kings, is now the first choice of epicures the world over. Its familiar purple spears are tender, sweet and packed with antioxidants for the health-conscious customer. Available in white, purple or green – consumers will delight in this delicate vegetable. From Peruvian to baby Thai varieties, delicate tip to delicious stem, asparagus is certainly a perennial favourite
BRASSICAS
“ALL HIGHLY REGARDED FOR THEIR NUTRITIONAL PROFILE”
Brassicas are an important agricultural crop and include such varieties of vegetable as broccoli, cauliflower, cabbage, kale and brussel sprouts. These vegetables are staples on our supermarket shelves and are all highly regarded for their nutritional profile. Over the last few decades, with the proliferation of global food trade and increased personal travel, consumers have been introduced to other members of the Brassica family, which include horseradish, rocket and wasabi. As international tastes have developed, so has the demand for these delicious ‘mustards’.
EXOTIC VEGETABLES
“UNUSUAL, ETHNIC OR EXOTIC VEGETABLES”
Move over carrots – here come courgette flowers! Consumers are becoming more knowledgeable and adventurous in their tastes – and so the provision of unusual, ethnic or exotic vegetables to this burgeoning market must keep pace with interest. This is especially true for the U.A.E. where cultures and cuisines from Europe, Asia, Africa and elsewhere coexist and mingle. From oca to okra, seaweed to salsify – exotic vegetables offer a cornucopia of exciting possibilities for the adventurous and discerning buyer.
LEAFY & SALAD VEGETABLES
“VERSATILE, COLOURFUL AND APPEALING”
Few dishes are as versatile, colourful and appealing as a thoughtfully composed salad. Bursting with summer freshness – its tender greens are the ideal receptacle for additional flavourings and dressings. Every chef has his own favourite salad ingredients and each consumer has an array to choose from. Lettuces are available in all hues and textures – fancy and frilly lollo rosso, or robust and flavourful spinach. There is a variety for every taste – romaine, little gem, iceberg or lamb’s lettuce. Each has its distinct nuance of flavour and texture. Will it be served with cucumbers, salad onions and beansprouts to add crunch and interest? The choice is endless.
MUSHROOMS
“EMERGING STUDIES ON HEALTH BENEFITS”
A delicious fungus, with many different types and flavours, the humble mushroom is being more keenly appreciated nowadays thanks to greater accessibility and emerging studies on health benefits. The white button mushroom is widely available alongside the fuller and more dense and ‘meaty’ chestnut and Portobello varieties. For more delicate and subtle tastes, we have the oyster mushroom or the much-prized Chanterelle which is said to be the ‘gold standard’ of the mushroom world. Similarly growing in popularity is the shiitake mushroom, famed in Oriental cuisines.
ONIONS & GARLIC
“RICH DEPTH OF FLAVOUR TO SAVOURY DISHES”
Fundamental to so many cuisines, onions and garlic are veritable powerhouses of flavour. Both are pungent when chopped and add a rich depth of flavour to savoury dishes and produce mouth-watering pickles and chutneys. White and brown onions are widely available, as are shallots – for a milder, sweeter taste. Onions have long been venerated – indeed, they were particularly important in Ancient Egypt where their concentric rings were said to symbolize eternal life. Garlic too, has an equally long history – and is full of health benefits as well as flavour boosts. It is not called “the stinking rose” for no reason – as it releases its wonderfully distinctive aroma when handled. Varieties fall within the categories of “hard necked” “soft necked” or “wet”. ‘Pure white’ is the most popular variety and is sourced from China to satisfy the high demand for this ingredient in the U.A.E.
PEAS & BEANS
” EXCITING TASTE EXPERIENCE”
With thousands of varieties, shapes, colours, flavours and sizes – beans and peas represent a significant component of the world’s vegetables and underpin all of the major cuisines. They can be found growing in all areas of the globe – such is their importance and utility – and they have a history which dates back to ancient times. From tender young broad beans (or fava beans) to snappy, juicy pods of snow peas – these vegetables offer an exciting taste experience for consumers of every nationality and palate.
GINGER
“WONDER-FOOD …
TIME-PROVEN HEALTH BENEFITS”
This knobbly root is a veritable wonder-food – such are its time-proven health benefits. The ‘root’ is more accurately the rhizome of the plant Zingiber officinale which has been a popular spice and herbal medicine for many thousands of years. It is most notable for its digestion-friendly attributes and anti-inflammatory properties, but ginger is not simply utilised medicinally of course. Whether it be used to add heat and spice to savoury dishes, or fragrant pungency to sweets and desserts – ginger is a firm consumer favourite. Weifang is the most popular brand and is sourced from China year-round to bring this vibrant condiment to the U.A.E.
POTATOES
“ADDS FIBRE AND CARBOHYDRATES
… TO EVERY MENU”
Potatoes are a starchy tuber and a ubiquitous part of the world’s food crop. Whether your customers prefer a ‘fluffy’ Maris Piper or King Edward; a ‘firm-to-the-bite’ Charlotte; or a smooth tasting Desiree – a variety exists to please every consumer. Is there a more versatile vegetable? The potato adds starch, fibre, carbohydrates and its own blend of tastes and textures to every menu. Furthermore, consumption of white potatoes is linked with positive increases in potassium (a shortfall vitamin) which is a key nutrient in helping to control blood pressure.
PUMPKINS & SQUASHES
“SWEETER AND NUTTIER FLAVOUR”
Pumpkins and squashes are unique, in so far as several species can be represented within the same crop. Winter squashes have a hard outer layer to protect the delicious, sweet flesh inside. Popular varieties include the large pear-shaped butternut squash, which has a creamy beige skin and deep orange-coloured flesh and the acorn, which has a sweeter and nuttier flavour. Both are delicious and both known for their versatility. Summer squashes are harvested before the rind hardens and the flesh matures and are better known as courgettes (zucchini) and marrows. Pumpkins are popular in the creation of both sweet and savoury dishes and for ornamental carving in some cultures.
TOMATOES
“FRUITY AND JUICY FLAVOUR”
There are hundreds of varieties of tomatoes, each brimming with fruity, juicy flavour, bright in colour and packed full of antioxidants. Tomatoes are also rich in lycopenes – a compound linked with numerous medical benefits. Recent investigations show that lycopenes can be found in all colours of tomato – not as once thought just the deep red varieties. This is good news for U.A.E. consumers – who can enjoy both taste and tip-top health as they tuck into popular types of tomatoes, such as beef with its firm, marbled appearance; cluster – ripened on the vine; tiny, sweet cherry tomatoes and the juicy yellow varieties.