Alphonso is the most exquisite variety of mangoes from India. The luscious flavor of its rich pulp can convert any mango skeptic. It was first exported to London from India and the wave of its ambrosial taste has since spread out into the world. India remains the key exporter of Alphonso mango pulp.
This mango has bright yellow skin with a tinge of red spreading like warmth from the top. The weight of each fruit averages between 150-300g. Alphonso mangoes mark their trees densely from April to May. They are replete with Iron content and Vitamins A and E. They also have antioxidant sources.
Totapuri Mango is the delectable native of Andhra Pradesh, where our production plants are located. Its curvy form protrudes like a beak near the bottom. Which is why, it’s locally known as “Ginimoothi mango” which literally means “parrot face mango”. This fruit has golden yellow skin slightly suffused with red and green.
Totapuri mango pulp is primarily sourced from South India and Sri Lanka where the climate is conducive to this crop. This mango concentrate contains multiple vitamins and antioxidants which boost the immune system and prevent skin aging. This gorgeous fruit is a positive addition to your body inside and out.
Tomato paints the town red in many flavors, as ketchup, sauce, puree and freshly sliced pieces. Although used as a vegetable is all its application, it is biologically classified as a fruit. India is the third largest producer of tomatoes in the world. And we are positioned to take full advantage of the right climate and conditions to grow this juicy faux-vegetable.
The nutritious goodness of tomato pulp is apparent in its antioxidant and Vitamin C content. It is rich in insoluble fiber which improves digestive health and helps with weight loss. Its Lycopene content reduces the risk of heart diseases.
Sri Varsha has made a name for itself as a white guava pulp exporter. This type has white flesh inside and tastes slightly different from the pink guava. This fragrant and mouth-watering fruit is common in India although it originated in Central America.
The taste may vary but both white and pink guavas have high nutritional values. They are an abundant source of dietary fiber that cleans up the digestive tract. They are a much better source of Vitamin C than oranges, providing 3 times the recommended daily intake.
Pink guava pulp is pink as opposed to the white pulp of white guava. Both have green skin that ripens to golden yellow in time. Pink guavas are the sweetest of all varieties of this fruit. They also have the strongest aroma. Their pink flesh is due to a natural pigment called carotenoid, which also colors carrots and tomatoes.
Pink guava has a higher moisture percentage compared to white guavas and thus cook more easily into fruit puree and concentrate. As with the white variant, this pulp is also a rich source of Vitamin C. They also have potassium and pectin content that helps keep the blood cholesterol in check.
Banana is a pulpy mass of contradictions. It’s a fruit but banana plant is categorized as an herb. Also banana is a berry by definition although strawberry isn’t. Regardless, there’s no denying its importance in the diet. India is one of the leading producers of this fruit in the world with as many as 10+ states producing it, including Andhra Pradesh and Karnataka.
Banana puree carries the potassium storehouse of this fruit. Potassium helps keep the fluid levels optimal in the body. It offers appreciable fiber content to aid digestion and heart health. It is also loaded with vitamins and minerals which work together to keep you healthy.
Red chilies are an important spice in many Asian dishes. Sri Varsha exports red chili in its natural flavor. These are known to be hotter than green chilies. Also known as red chili peppers, these are repository of Vitamin C. This vitamin is a strong antioxidant that strengthens the immune system. They are also a good source of Vitamin B6 which contributes to metabolic functions. They contain copper, a key antioxidant trace element which maintains bone health and neurons.
Green chilies are more subtle in their flavor than the red chilies. They bring zero calories and plenty of benefits to the table. This type of chili promotes digestion, a strange trait for any kind of chili. It also helps manage sugar levels. Green chilies are generally good for the heart and the skin. They are also rich in endorphins and antioxidants.
India is the largest producer of tamarind, the tangy fruit. And tamarind paste combines the sweetness and sourness of its juicy pulp. It is a main ingredient of juices, jam and sauces. Tamarind has high dietary fiber percentage and it soothes the digestive system. It is also known to improve circulation with its iron content.