LocalOn request
Culantro
Broad-leaf culantro, the base of Panamanian sofrito. Daily use in stocks, stews, and marinades.
Wholesale catalog
The catalog from your wholesale fruit and vegetable supplier in Panama: herbs, roots, imported products, fruit pulps and frozen items for your business. Prices are confirmed when you request a quote.
26 products
LocalOn request
Passion fruit
Passion fruit for fresh juices, cocktails, and sweet-and-sour sauces; its tart pulp goes a long way in drinks and desserts.
LocalOn request
Diamante yam (ñame)
Panama-grown diamante yam, the fastest-moving variety for sancocho and daily-menu soups.
LocalOn request
Pineapple
Whole pineapple for juice bars, breakfast buffets, and baking. Quoted by the unit or by the case depending on kitchen volume.
LocalOn request
Green plantain
Green plantain for patacones, fried slices, and criollo menus; a daily staple for diners, restaurants, and dining halls.
LocalOn request
Cassava (yuca)
Panama-grown cassava for everyday use in fried dishes, carimañolas, and boiled sides.
LocalOn request
Scotch bonnet pepper
Hot Scotch bonnet pepper (ají chombo), the classic base for Panamanian hot sauces and spicy pickles.
LocalOn request
Ají criollo
Sweet ají criollo pepper for sofritos and stews with local Panamanian seasoning.
LocalOn request
Ají trompito
Ají trompito with its distinctive aroma for rice dishes, sofritos, and creole stews.
LocalOn request
Sweet potato (camote)
Panama-grown sweet potato for mashes, baked dishes, and fried items that call for a naturally sweet profile.
LocalOn request
Banana
Banana for breakfasts, smoothies, and snacks; an everyday fruit for hotels, cafeterias, and dining halls.
LocalOn request
Green beans
Tender locally grown green beans for side dishes, salads, and rice dishes.
LocalOn request
Local lettuce
Locally grown iceberg-type lettuce for burgers, sandwiches, and menu salads.
LocalOn request
Corn on the cob
Young corn on the cob to cut into kernels, roast, or serve whole on creole menus.
LocalOn request
Cane syrup
Cane syrup for pastry work, traditional drinks, and glazes in criollo cooking.
LocalOn request
Baboso yam (ñame)
Panama-grown baboso yam, prized in spoon soups for the body it gives the broth.
LocalOn request
Monja yam (ñame)
Panama-grown monja yam for sancocho, cream soups, and traditional boiled sides.
LocalOn request
Taro (otoe)
Panama-grown taro (otoe) for cream soups, fried dishes, and soups; a high-yield choice for dining-hall operations.
LocalOn request
Papaya
Papaya for hotel breakfasts, smoothies, and cut fruit. Delivered whole so the kitchen can control ripeness.
LocalOn request
Ripe plantain
Ripe plantain for sweet fried slices, baked dishes, and sweet sides on criollo menus.
LocalOn request
Raspadura (panela)
Raspadura in a 4-unit pack for traditional drinks, criollo sweets, and baking.
LocalOn request
Watermelon
Watermelon for juices, buffets, and fruit stations; sold whole by the unit or by the pound.
LocalOn request
Tamarind
Tamarind for juices, sauces, and traditional sweets; quoted by the pound or by the sack for beverage production.
LocalOn request
Calabaza squash
Locally grown calabaza squash for sancocho, cream soups, and daily puree production.
Long list or special product? Our team builds it with you.