Valuable Forests offers fruit puree from native plants of the Amazon and the Andean forests. Tropical fruit, such as Aguaje, Aguaymanto, Camu-Camu, Cocona, Copoazu and Lucuma are just delicious and have unique nutritional values.
The puree is made with fresh fruit pulp and sugar. The sugar is added in order to extend the storage life of the product and to allow a transport without air freight. The fruit puree is a perfect ingredient for the production of desserts, such as ice creams, juices, smoothies, and yogurts and pastry!
Occurring mainly in the forests of Madre de Dios, the most biodiverse region of the Amazon forest, this cousin of the Cacao has an incredible taste when done as ice creams.
Because of its high amount of vitamin C, it qualifies as superfood. It has 50 times more vitamin C than lemon. Clearly sour, it is also sweet and makes for great desserts, ice cream or juices.
Also known as the Inka's Gold, Lucuma is a treasure due to its extraordinary taste and texture. Consumed by ancient civilisations of the Americas, Lucuma is now the favourite fruit of the Peruvian cuisine.
Coming from a naturally abundant palm tree in the Amazon forest, its taste is only surpassed by its nutritional value. A great amount of estrogen makes it ideal in the diet of breastfeeding mothers.
Omnipresent in the sweet and savoury cuisine of Eastern Peru, Cocona is eaten fresh or used in juices, ice creams or sauces. Some described it as a flavour explosion.
The world-famous Physalis peruviana has its origin in the Andean forest. It has an exceptional taste. Named after the world-famous Machu Picchu, Aguaymanto is also known as Pichuberry.