City Wide Produce is excited to announce an expansion of our fresh, high-quality produce offerings. Understanding the diverse culinary needs and health benefits sought by our customers, we are now offering an exotic array of produce from around the globe.
Red Fruit Carrots (Indian Red Carrots)
Taste & Texture: Sweeter and crisper than regular carrots, with a vibrant red hue.
Common Dishes: Excellent in salads, juices, and desserts like carrot halwa.
Nutritional Facts:
Indian Eggplant (Brinjal)
Taste & Texture: This variety of eggplant has a slightly sweet and bitter taste with a spongy texture.
Common Dishes: Ideal for curries, bharta (smashed eggplant), and pickles.
Nutritional Facts:
Indian Bittermelon (Karela)
Taste & Texture: As the name suggests, it has a bitter flavor. When raw, it is crunchy, but when cooked, it is softer.
Common Dishes: Frequently used in stir-fries, stews, and as a fried snack.
Nutritional Facts:
Shanghai Bok Choy (Chinese Cabbage)
Taste & Texture: This bok choy is milder and sweeter than regular bok choy, with crisp, juicy stems and tender leaves.
Common Dishes: Great in soups, steamed dishes, and stir-fries.
Nutritional Facts:
Eddoes (Taro Root)
Taste & Texture: Nutty flavor with a starchy texture, similar to a potato.
Common Dishes: Used in stews, curries, and can be baked or mashed; essentially anywhere you would use a potato, eddoes can take its place.
Nutritional Facts:
Chinese Eggplant (Long Eggplant)
Taste & Texture: Less bitter and more delicate than its Western counterparts, with a creamy texture when cooked.
Common Dishes: Excellent for stir-fries, Asian-style braising, and in spicy dishes.
Nutritional Facts:
Opo Squash (Bottle Gourd)
Taste & Texture: Mild, zucchini-like taste with a light and spongy texture.
Common Dishes: Common in soups, and curries, and can be stir-fried.
Nutritional Facts:
Chayote (Christophine)
Taste & Texture: It has a mild, slightly sweet taste and a crisp texture, resembling a cross between a zucchini and a cucumber.
Common Dishes: Primarily used in salads, and stir-fries, but can be stuffed or roasted, fried, or grilled to become the star of a dish.
Nutritional Facts:
Ginger (Zingiber Officinale)
Taste & Texture: This root has a spicy peppery taste that is also slightly sweet; people have been known to describe it as a warm heat in your stomach. When being cut, ginger has a firm texture but its flesh is quite fibrous
.Common Dishes: Ginger is widely used around the world for numerous reasons from medicinal to injecting flavour into a meal. Used in beverages, soups, marinades, stir fry, dumplings, candy, salad dressings, etc.
Nutritional Facts:
We are committed to providing you with a broad range of exceptional produce that can inspire new dishes, enhance your offerings, and meet the sophisticated tastes of your clientele. Partner with us to access these exciting new ingredients and elevate the culinary experiences you offer. Let City Wide Produce be your go-to source for the freshest, most distinctive produce that will set your business apart in the competitive food industry.
Nutritional Facts credits: Fortinos
