Fresh Fruits & Veggies
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Showing 1–12 of 116 results
Rich,green leaves with tender,edible stems. For best nutritional value,eat raw or slightly cooked
Great crunch and texture.Use torn or shredded in salads or sandwitches.
Can also be eaten on its own, raw.used as a flovouring indgredients. Giving depth and aroma to staws, soups and sauses. Add chopped celery to any dish for an instant flavour boost.
Large and juicy, with a good balance of sweetness and tartness. We grow and harvest this year-round. Who does not remember eating Shatoot when we were young? Eat raw or cook with some sugar and lime to make a compote. A favourite with all.
Plump juicy healthy sprouts to, retain taste and freshness should be unpacked and refirgerated promptly. The sprouts are produced with RO water in a hygienic and contaminations free process. Perfect for salads and stir fries.
A delicoius mix of our cherry tomatoes in an array of flavours. Great for a snack or in a salad. A tiffin box treat.
Thai food essential. It has a fragrant, floral, earthy lemon flavour. Remove the center rib and crush the leaf to release its flavour in soups, salads or curries.
The snow pea is a variety of pea eaten whole in its pod while still unripe. The name mangetout can apply both to snow peas and to snap peas. This vegetable has been cultivated since the 19th century in Europe.
A special variety. More tender and sweet than regular carrots. All taste and no core. Use whole for maximum appeal.
Twice as creamy. Smooth, buttery, mildy nutty flavour. Best in salads, sandswiches & dips like guacamole.
The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours, including red, yellow, orange, green, white, and purple.
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