Peruvian fruits and vegetables

The Peruvian cuisine is known as one of the best in Latin America, and has been discovered by top chefs in recent years. For example, a dish like ceviche has acquired a place in many exclusive restaurants around the world.

The Peruvian kitchen is characterized by a large variety of ingredients. Besides the potato, which originally comes from Peru, there are also numerous varieties of vegetables. There are, for example, probably over 100 types of peppers, known as aji in Peru. They also use a lot of corn, especially in the Andes. They even have different varieties of corn, such as the black/purple one which they use to make a special drink or dessert. But they also have surprising fruits with an extraordinary good taste.

Olluco amarillo

Article number 130121

Taste: Earthy taste reminiscent of beet, but softer and more subtle.

Preparation: Raw thinly sliced very tasty and beautiful to see. You can also cook them.

Combine with: By marinating a la minute in, for example, sushi vinegar the taste and colors will get a boost.

Olluco amarillo rojo

Article number 130137

Taste: Taste is equal to the olluco amarillo, but with pink dots on the skin.

Preparation: Raw thinly sliced very tasty and beautiful to see. You can also cook them.

Combine with: The color and taste gets a boost when pickled.

Olluco incamix

Article number 20555

Taste: Beautiful earthy and subtle taste.

Preparation: A spectacular effect when keeping them raw and sliced thinly. The different colors will pop.

Combine with: Can be used in many different dishes. A fresh addition makes the whole thing even more exciting.

Capucine tuber

Article number 10045

Taste: The taste of the capucine tuber is strongly reminiscent of the taste of the mashua, spicy with a licorice flavor.

Preparation: Raw thinly sliced or stewed.

Combine with: Also with the capucine the tension and complexity is increased by adding something like sushi vinegar.

Mashua

Article number 20556

Taste: The impressive taste of this mashua is reminiscent of licorice. Also a pleasant spiciness is added later on.

Preparation: Raw thinly sliced or stewed.

Combine with: Also with the mashua the tension and complexity is increased by adding something like sushi vinegar.

Mashua incamix

Article number 20557

Taste: The taste is equal to the yellow mashua, licorice and spiciness but in spectacular colors and drawings.

Preparation: Raw thinly sliced or stewed.

Combine with: Also with the mashua the tension and complexity is increased by adding something like sushi vinegar.

White oca

Article number 20558

Taste: Juicy, fresh and a bit spicy. The surface of the tubers is irregularly shaped.

Preparation: Raw thinly sliced or stewed.

Combine with: Also with the oca the tension and complexity is increased by adding something like sushi vinegar.

Orange oca

Article number 20560

Taste: Crispy, fresh and a bit spicy. The oca (oxalis tuberose) is a plant from the sorrel family. The plant produces tubers with a white, yellow or reddish color.

Preparation: Both raw and cooked an interesting taste. The tuber becomes softer and more subtle when cooked.

Combine with: Also with the oca the tension and complexity is increased by adding something like sushi vinegar.

Red oca

Article number 130123

Taste: A crispy and juicy tuber with a fresh and spicy taste. Beautiful red color.

Preparation: Both raw and cooked an interesting taste.

Combine with: Also with this one the tension and complexity is increased by adding something like sushi vinegar.

Yacon

Article number 20559

Taste: Yacon is an annual plant, family of the sunflower and originally from the Andes mountains. Yacon is surprisingly sweet, crispy and tasteful. And all those flavors in just a raw tuber.

Preparation: Keep raw, only peel and rinse.

Combine with: Perfect with starters or even in desserts.

Camote amarillo

Article number 130136

Taste: A sweet potato with orange flesh and a white skin.

Preparation: Great to pop or to make into puree.

Combine with: Cooked and sliced served with ceviche and corn.

Camote morado

Article number 130135

Taste: A sweet potato with orange flesh and a purple skin.

Preparation: After scrubbing and rinsing you can leave the skin on the sweet potato and cook it together.

Combine with: Great with some lime, corn and red pepper.

Black corncob

Article number 20472

Taste: Processed in the traditional Peruvian drink, Chicha Morada. Gives the corn a nutty, slightly sweet and full flavor.

Preparation: Is mainly used for Chicha Morada; a sweet and fruity drink based on corn.

Colored corncob

Article number 270923

Taste: This corn is originally from Peru but is offered by us from Dutch organic cultivation. Natural taste.

Preparation: Put the entire cob in the microwave for an awesome popping effect.

Combine with: Nice to season with a seasoning salt of your choice.

White corncob

Article number 20492

Taste: Peruvian white corn known as choclo with very juicy and large kernels.

Preparation: Cook or stew.

Combine with: Mostly used in traditional dishes as choclo con queso, corn and cheese platter or with pastel de choclo, pie made of corn.

Chulpe corn dried

Article number 280077

Taste: These pointy corn kernels are mostly eaten toasted with a bit of salt. The kernels expand and become softer when heated, but they don’t blow up like popcorn.

Preparation: Easy and quick to prepare. All you need is some oil, a pinch of salt and a baking pan with a lid.

Combine with: Great as appetizer or to accompany soups or other dishes.

Habanade peppers

Article number 20548

Taste: These peppers have all the flavors of the hot habanero, but without the spiciness. Extraordinary!

Preparation: Already fantastic when kept raw, but also nice to pop or roast.

Combine with: Lots of combinations are possible.

Aji amarillo peppers

Article number 20465

Taste: These peppers are medium hot and have an amazing aroma.

Preparation: Raw already amazing but also nice to pop or roast. This pepper is medium hot and scores about 30.000 to 50.000 on the scoville scale.

Combine with: This pepper is best known for its delicious fruity aroma, reminiscent of peach. That’s why this pepper is delicious in salsa verde or sauces.

Fresh sweety drops yellow

Article number 20550

Taste: The sweety drop is a small type of bell pepper, because they’re not hot. The sweety drops are originally from the jungle of Peru.

Preparation: Raw beautiful fruity and crispy. When cooked a softer bite and a fuller taste.

Combine with: Perfect with South-American dishes or as an addition to your own creations.

Fresh sweety drops red

Article number 20549

Taste: The sweety drop is a small type of bell pepper, because they’re not hot. The sweety drops are originally from the jungle of Peru.

Preparation: Raw beautiful fruity and crispy. When cooked a softer bite and a fuller taste.

Combine with: Perfect with South-American dishes or as an addition to your own creations.

Rocoto pepper

Article number 20467

Taste: A mildly hot pepper with thick walls and a firm skin. The pepper is reminiscent of a spicy bell pepper.

Preparation: These beautiful juicy peppers are great in salsas, stews or sauces.

Combine with: Thanks to its shape and thick wall great to stuff.

Aji rojo peppers

Article number 20466

Taste: A spicy pepper.

Preparation: Slice thinly and use well dosed in for example ceviche.

Combine with: Tasty with ginger, lime, fennel and red onion.

Aji limo mix pepper

Article number 20534

Taste: A spicy pepper with a floral and fruity aroma in different colors.

Preparation: Rinse under cool water and dry before using. You can eat them both raw and cooked.

Combine with: Traditionally used in ceviche recipes and in salsas.

Red aji panca dried

Article number 20567

Taste: A dark red, dried pepper with an unique fruity and smoky flavor.

Preparation: All the seeds and the veins of these dried peppers are removed.

Combine with: Most of the time used in soups, sauces and rice dishes.

Yellow aji mirasol dried

Article number 20566

Taste: Dried aji amarillo peppers. Unique flavor that provides a rich fruitiness to balance its medium heatness.

Preparation: All the seeds and the veins of these dried peppers are removed.

Combine with: Definitely spicier than the aji panca. Great to use in a rub, as a wet marinade, or just as an ingredient for stews.

Feijoa

Article number 100153

Taste: The feijoa is also called a pineapple guava. A rich and floral aroma with a nice freshness.

Preparation: These fruits can be processed in fruit salades, marmalade, fruit wine or chutney.

Combine with: Perfect with South-American dishes or as an addition to your own creations.

Fresh lucuma

Article number 100280

Taste: The yellow flesh has a soft but dry texture with a very special custard like taste.

Preparation: The lucuma is super healthy and, as powder, mostly used as a natural sweetener.

Combine with: These sweet fruits are amazing to use for ice cream.

Maracuya

Article number 100065

Taste: Passionfruit with a green skin and beautiful fresh flesh with yellow edible seeds.

Preparation: Keep raw. In Peru popular fruit to eat raw or to use in drinks.

Combine with: A common ingredient in drinks and in various desserts.

Granadilla

Article number 100035

Taste: A sweet passionfruit with grey colored edible seeds.

Preparation: The firm skin is easy to open and the sweet flesh easy to scoop out.

Combine with: Great in juices, desserts or made into marmelade.

Papaya

Article number 100077

Taste: Perfectly ripe papaya with beautiful sweet flesh and just a few seeds.

Preparation: No preparation needed.

Combine with: Use a bit of lemon juice to balance the sweet taste.

Pepino melon

Article number 100323

Taste: Also known as melon pears. Beautiful juicy flesh with an aromatic melon flavor.

Preparation: No preparation needed.

Combine with: In both sweet as savory dishes a subtle but tasty addition.

Mammey apple

Article number 100322

Taste: Orange flesh with a pleasant taste which is reminiscent of apricot.

Preparation: Remove the toxic skin with the bitter rind and the seeds.

Combine with: The bitter rind encloses the sweet aromatic flesh, which can be eaten raw.

Sapote

Article number 100123

Taste: The black sapote is related to the better known kaki. Creamy and sweet flesh which kind of tastes like vanilla.

Preparation: No preparation needed.

Combine with: A fruit from the jungle which is used in cocktails but also eaten fresh.

Tumbo banana passionfruit

Article number 100321

Taste: Orange flesh with a sour taste and firm edible seeds.

Preparation: Because of its sour taste, this passion fruit can better not be consumed raw, but processed into juices for example.

Combine with: Just a little sugar can balance the sour taste. Great in jams or ice cream.

Chirimoya

Article number 100020

Taste: Also known as custard apple. Creamy flesh with a beautiful sweet taste. Perfectly ripe.

Preparation: The black seeds can’t be eaten.

Combine with: Amazing to just eat them raw, but also great as ice cream.

Fresh cacao

Article number 110075

Taste: Best known for its bitter dark beans which are used to create chocolate.

Preparation: Consume raw to experience the taste of raw chocolate or mix into smoothies.

Combine with: The traditional way of preparation is fermenting, roasting and grinding the beans into a paste. Then mixed with water and combined with corn and peppers.

Ludo naranjilla

Article number 100320

Taste: Fresh and slightly sour aroma which is reminiscent of pineapple and lime.

Preparation: Just cut in half and squeeze out the juicy flesh.

Combine with: Beautiful refreshing when made into juice.

Cocona

Article number 100324

Taste: Also known as orinoco apple. Related to the lulo. Taste is somewhat between a tomato and lemon.

Preparation: The flesh of the cocoa is yellow and tastes like tomato. Mostly eaten out of hand or processed into juice.

Combine with: The creamy flesh has a fresh taste and is thirst-quenching.

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