grape

Vitis

Grapes are a small fruit, oval and sweet , rich in antioxidants and very integrated into our cuisine. They are in season from August to December and are especially popular for participating in one of our favorite traditions: the twelve year-end bells.

packaging

The grape are matured in the tree, protected individually and transported by air from Colombia to Asia and Europe, protected in boxes specifically designed for conservation.

Specifications

The average dimensions of each fruit are 6 to 7 cm long and 4 to 6 cm in diameter. Its average weight is 150 g The product is marketed in boxes of 10 to 12 units of approximately 2.5Kg each

regulations

The fruit, its packaging and packaging comply with all import regulations of fresh food to Asia and Europe

Origin of grape

The vine is native to Asia and is known since Prehistory. Its cultivation began in the Neolithic and was extended to the rest of Europe from where it reached the American continent. Currently the main producing continent is Europe. 

The vine is considered native to the Caucasus and Western Asia and it is believed that it was already harvested in the Paleolithic. It is known that there were already wild vines during the Tertiary Age. During the Neolithic period (6000 years BC) the cultivation of the vine began in Asia Minor and the Middle East. With the passage of time the species that produced the best fruits were selected, reaching the current vines with large fruits.

Nutritional benefits of grape

The grapes are energetic, because they contain abundant carbohydrates (17%) of rapid assimilation, which slows down thanks to their fiber. Contrary to what is usually believed, its glycemic index is not high, but medium (45).

They contain vitamin C and beta-carotene and among its minerals include potassium , copper and iron , but also calcium, phosphorus, magnesium, manganese, sulfur and selenium.

DON’T COUNT CALORIES: GRAPES DON’T GET FAT

The caloric intake of the grape is compensated by its  purifying capacity.  It contains more than 80% water that helps lighten the body. Its calcium (15 mg / 100 g) and other alkaline elements stimulate the liver, an organ that balances the acidity of the blood, cleanses it and makes it more fluid, thus acting powerfully in organic transformations.

Therefore, they are ideal  for improving mood and recovering from fatigue,  by combining carbohydrates with vitamins of group B, in which they stand out. 

Studies show that phytochemicals help  the blood glucose balance , because they stimulate the pancreas and insulin production.

The grape is also a  mild laxative. This cleansing effect has been used since ancient times to perform autumn cures. It is also suitable for kidney, skin, fluid retention, arthritis or gout disorders.

Similarly, its potassium (183 mg) and organic acids stimulate the kidneys facilitating its diuretic action and the elimination of waste substances, such as uric acid.

Mode of consumption of grape

Although they are delicious as is, raw grapes can be eaten in Macedonia, mueslis, yogurt, decorating cakes, sweet creams and mousses, or with ice cream, crêpes and custards. They give all these recipes a fresh and aromatic flavor.

In salty recipes they give a light and pleasant bittersweet contrast and achieve a different touch in all kinds of toasts, paninis or pizzas. They are also a good accompaniment for grilled and steamed vegetables , or for rice. They are not lacking in cold soups like Malaga ajoblanco or dishes as traditional as crumbs.

Cooked, they can be used fresh or raisins, since their flavor and texture are very different. When selecting them, it is usually necessary to have an impeccable appearance for as long as possible.

Again, it would be best to consume local varieties, if possible from organic or trusted cultivation, and in season.

lemon-slice

Dehydration

Uses hot air to evaporate the water from the fruit, getting the lowest humidity at the best cost.

harvest

whole fruits

Our fruits ripen on the tree, are exported by air, and in a couple of days can be on the table of the consumer

strawberry

Lyophilization

Removes the water by freezing and sublimation –vacuum at 30ºC.

cooking

chopped fruit

The fastest way to reach results is to monitor the progress you make.

fresh-juice

Spray-Dry

Transforms the fruit into pulp whitch is easily rehydrated.

snowflake

frozer

Fruits are recognized at their optimum ripeness, just when they are tastier and more nutritious. It can be washed, cut, packaged and frozen in just a few hours to get to the table at its best.

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