Fresh & IQF
Tropical Fruits
Cold-chain tropical fruit, IQF or fresh, sourced from Ecuador's coastal farms.
What is it?
The story behind the product.
Ecuador's coastal valleys and equatorial climate produce tropical fruit that ripens slower, develops more sugar, and travels better than fruit grown closer to the tropics' edges. Our portfolio focuses on three flagship SKUs: yellow and red pitahaya (dragon fruit), Tommy Atkins and Kent mango, and Cavendish banana.
Fruit is harvested at controlled ripeness windows, pre-cooled within hours of picking, and processed either as fresh export-grade or as IQF (individually quick-frozen) cubes, halves, and purees. Cold chain is unbroken from field to your cold storage.
We supply foodservice, smoothie programs, retail produce, and ingredient buyers worldwide.
Specifications
Available Formats
Standardized commercial data. COAs, lab reports, and additional documentation provided on request.
| Pitahaya — Yellow & Red | Whole fresh, IQF halves, IQF cubes, puree |
| Mango — Tommy Atkins & Kent | Whole fresh, IQF cheeks, IQF cubes, puree |
| Banana — Cavendish | Fresh export grade (40 lb cases), IQF slices |
| Brix (Mango) | 13–16° |
| Storage (Frozen) | -18 °C / 24 months |
| Storage (Fresh) | 8–13 °C, varies by SKU |
| Pallet | Mixed loads available |
| Lead Time | 30–45 days |
Applications
Where it goes to work.
Use Case 01
Smoothie & Bowl Programs
IQF cubes and purees built for QSR and grab-and-go.
Use Case 02
Retail Produce
Fresh whole pitahaya and mango with retail-ready labeling.
Use Case 03
Beverage & Yogurt
Standardized purees for industrial fruit prep.
Use Case 04
Bakery & Pastry
IQF chunks for muffins, tarts, and frozen desserts.
Sourcing
From producer to pallet.
Our fruit comes from family-run farms in Manabí, Guayas, and the Santo Domingo corridor — regions that have been growing tropical fruit for export for three generations.
Every grower is audited annually for residue limits, water management, and worker conditions. We share the audit reports with our buyers.
Equatorial sunlight and volcanic soil — that's the whole secret. Our job is just not to mess it up between the field and the freezer.
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