Van-Whole Produce

Jicama is an edible root crop that resembles the appearance of a turnip. It was originally cultivated in Mexico, and South America; which makes it a widely used ingredient in Mexican cuisine. Then, it was introduced to different Southeast Asia countries; such as Philippines, Indonesia and China. Jicama is a legume; it grows on vine that tends to hug the ground, and it can reach up to 5m in length. Jicama that is available in the market for consumption weight about 3 to 4 pounds on average. Jicama has a coarse outer skin in tan color, which should be peeled before consumption, and its flesh is white. It has a natural sweet and nutty taste, succulent and crunchy like water chestnut; which makes it a great ingredient in cooked dishes, salad, or pickled. When shopping for jicama, always look for well-formed fresh tuber, which is free for cracks and bruises.

Nutritional Facts

Jicama is low in calories; but it is an excellent source of dietary fiber, and oligofructose inulin. Inulin is a zero calorie sweet inert carbohydrate, and it does not metabolize in the human body; which makes Jicama an ideal sweet snack for diabetics and dieters. Jicama is rich in vitamin C. Every 100g of jicama, provide about 34% of daily recommended amount of vitamin C. It also contains some of valuable B-complex group vitamins, such as folates, riboflavin, pyridoxine, pantothenic acid and thiamin; and minerals, such as magnesium, copper, iron and manganese. Its nutrient content makes jicama one of the healthiest vegetables that is suitable for most people.

Pineapple got its name from a combination of the Spanish, “pina” and the English, “apple”. When Christopher Columbus brought the pineapple back from Guadeloupe to Spain in 1493; Spanish saw the fruit’s resemblance to a pine cone, so they called it “Pine of the Indies”; English called it “apple” because of its delicious fruits. Later, the two names combined and become, “pineapple”, the name that we commonly use nowadays. Pineapple was native to Tropical America, and it was introduced to different countries around the world by Portuguese explorers in the 16th century. It is now cultivated in a lot of tropical area; such as Hawaii, Mexico, Honduras, Costa Rica, and Southeast Asia. The pineapple fruit is a fuse of the individual berries in the central stalk of the plant; the leaves are the continued growth of the stalk beyond where the fruit is attached. Side shoots are grown at the leaf axils of the main stem after the first fruit is grown, they can be remove for propagation, or left on the plant for the growth of a second fruit.

Nutritional Facts

The juicy, sweet and fragrant fruit of pineapple contain bromelain, which is a mixture of substance that can be extracted from the stem and core of fruit. Bromelain contains protein-digesting enzymes, which helps with the digestion in the intestinal tract. Bromelain can also help in prevention of excessive inflammation, blood coagulation, and tumor growth. Pineapple is also a very good source of Vitamin C, Manganese, and Vitamin B1; which will defend the body cells against free radical attack, maintain proper body immune function, and produce sufficient energy for the body.

Guava belongs to the myrtle family; it is cultivated in many tropical areas, such as Africa, India, and Southeast Asia. Guava fruit that is available in Vancouver are mostly imported from Taiwan or Mexico. Its fruit ranges from 4 to 12cm in diameter, usually round or oval, similar to the shape of a pear. Its skin is green when it is immature, and it will turn into light green or light yellow when it is ripe. The flesh of the fruit is white, with numerous small and hard seeds located in the central pulp of the fruit. Some countries cultivate a difference species of guava, which has deep pink flesh under the green skin. Guava has a pronounced and typical fragrance; it tastes like a mix of kiwi, pear and strawberry. It can be used in different dishes, dessert, and beverage, or simply eaten raw in most countries. In Asia, guava is usually sliced and dipped in preserved prune powder for better tasting, because the salt in the prune powder brings out the sweetness of the guava.

Nutritional Facts

Guava is a rich source of soluble fibre, which can protect and reduce the exposure time of colon membrane to toxin; greatly reduces the risk of colon cancer. Its fiber can help to sustain blood glucose level, which makes guava a very beneficial fruit to diabetic patients. It has high level of Vitamin A and C, which help in immune system development and maintenance of the blood vessels, skin, organs and bones. It also contains potassium, which helps to control heart rate and blood pressure. Its high concentration of antioxidant also helps to protect against cell damage and cancer development.