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VEGETABLES

 

The gourd family

Cucurbitaceae
Cucubrita Pepo, Cucurbita Pepo L.

  • Squash, Pumpkin, Gourd, Marrow, Zucchini, Courgette, Pattypan, Scallop, Crookneck

Five species of the Cucurbits family are grown worldwide for their edible fruit, commonly known as squash, pumpkin, or gourd depending on species, variety, local parlance and seeds.

Squash

  • Cultivated squash

A pumpkin is a cultivar of the squash plant that is round with smooth, slightly ribbed skin and yellow to orange coloration. All pumpkins are winter squash: mature fruit of certain species in the genus Cucurbita. Winter squash is a summer-growing annual fruit, representing several squash species. It differs from summer squash in that it is harvested and eaten in the mature fruit stage, when the seeds within have matured fully and the skin has hardened into a tough rind. At this stage, most varieties of this fruit can be stored for use during the winter.

Summer squash are a subset of squashes that are harvested when immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of Cucurbita Pepo, though not all Cucurbita Pepo are considered summer squashes. The name “summer squash” refers to the short storage life of these squashes, unlike that of winter squashes. The fruit of the Cucurbita are good sources of several nutrients such as vitamin A, C and iron, and like all plant products are free of cholesterol.

We supply processed yellow squash cut to 10x10mm cubes in a frozen form.

Zucchini

  • Cultivated zucchini

A type of summer squash, zucchini is a staple in backyard vegetable gardens. Zucchini has a thin, edible green skin, creamy white flesh and soft seeds, mild flavour and a crisp, snappy texture when raw. Zucchini is nutrient-dense and very good for overall health. Summer squash is 95 percent water, making it naturally low in calories and a good choice when trying to lose weight. Zucchini is an excellent source of antioxidants and vitamins that help boost immunity and support healthy aging.

Zucchini is processed, cut to 10x10mm cubes, frozen and packed as required.

 

PEPPERS

Red pepper, Green pepper and Melange (mixed peppers)

Capsicum, Capsicum annuum L.

  • Cultivated sweet peppers.

The fruit of Capsicum plants have a variety of names depending on place and type. The large, mild form is called red pepper and green pepper. Red, yellow and orange varieties are sweeter than the green variety. Red peppers are rich in vitamin A, C and B6 and green peppers are a good source of vitamin C, B6 and folic acid.

Frozen sweet peppers differ from many vegetables in that they can be stored unblanched for up to 6 months and maintain their colour better that way. Peppers that have been blanched can be stored for up to 1 year in the freezer. All of our harvested peppers are carefully selected focusing on evenly coloured fruit and avoiding any produce that has soft patches or looks wrinkled. It is then cleaned, cut and packaged in two categories: sliced into strips or cubes.

Delicate dried and ground red pepper, Red ground paprika

  • Cultivated red sweet and hot pepper

An excellent aroma and exquisite flavour make dried sweet and hot paprika a unique and irreplaceable spice. Paprika can range in flavour from mild and sweet to fiery hot, and is used heavily in Eastern European cooking. Red paprika is harvested in Serbia during September and October and once processed, is available as a sweet or hot seasoning, or a crushed hot seasoning.

Like with the other vegetables, when selecting paprika it is crucial to concentrate on specimens with a high-quality, dry matter. Over the years it is emerged that the best quality is reached when the products are raised from domestic seeds. Serbian dried paprika has the full flavour of the peppers it was ground from, unique aroma and glowing red in colour. Paprika is dried and processed, kept either whole or ground and packed as required.

Available as whole fruit, crushed or fine ground powder; sweet or hot.

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