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.
73 products
LocalOn request
Culantro
Broad-leaf culantro, the base of Panamanian sofrito. Daily use in stocks, stews, and marinades.
Origin variesOn request
Romaine lettuce
Firm-leaf romaine lettuce for Caesar salads and bases that hold up through service.
LocalOn request
Diamante yam (ñame)
Panama-grown diamante yam, the fastest-moving variety for sancocho and daily-menu soups.
Origin variesOn request
Potato
Everyday potato for frying, stews, and side dishes on high-volume menus; origin varies by season.
Origin variesOn request
Red bell pepper
Red bell pepper for stir-fries, roasting, and sauces; a hot-line staple.
LocalOn request
Green plantain
Green plantain for patacones, fried slices, and criollo menus; a daily staple for diners, restaurants, and dining halls.
Origin variesOn request
Tomato 3×3
Table tomato, 3×3 size grade, for salads, sandwiches, and everyday cold-line prep.
LocalOn request
Cassava (yuca)
Panama-grown cassava for everyday use in fried dishes, carimañolas, and boiled sides.
Origin variesOn request
Achiote
Achiote to add color and flavor to rice dishes, stews, and marinades in criollo cooking.
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.
Origin variesOn request
Red pico de loro pepper
Red pico de loro pepper for sauces and sofritos that call for a touch of color.
Origin variesOn request
Green pico de loro pepper
Green pico de loro pepper for everyday sofritos and dressings.
LocalOn request
Ají trompito
Ají trompito with its distinctive aroma for rice dishes, sofritos, and creole stews.
Origin variesOn request
Garlic
Whole-head garlic for sofritos, marinades, and rubs in professional kitchens.
Origin variesOn request
Peeled garlic
Peeled garlic ready to chop or sauté: eliminates manual peeling and speeds up daily mise en place.
LocalOn request
Sweet potato (camote)
Panama-grown sweet potato for mashes, baked dishes, and fried items that call for a naturally sweet profile.
Origin variesOn request
Processed sweet potato
Sweet potato peeled and cut to your specifications; goes straight to the oven or fryer with no peeling waste.
Origin variesOn request
Processed onion
Onion peeled or chopped to order; frees up the cutting station and standardizes prep production.
Origin variesOn request
Processed chayote
Chayote cleaned and cut, ready for soups and stir-fries with no peeling time in the kitchen.
Origin variesOn request
Cauliflower
Whole cauliflower for side dishes, cream soups, and oven preparations.
Origin variesOn request
Cleaned culantro
Culantro washed and cleaned, ready to blend or chop; less leaf handling at the cold station.
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.
ImportedOn request
Imported mandarin
Imported mandarin for fruit bowls, lunch boxes, and juices; easy to peel for quick service.
ImportedOn request
Gala apple
Gala apple by sized case or by the unit, for breakfasts, buffet fruit bowls, and retail sale.
ImportedOn request
Red apple
Red apple in cases by caliber for buffets, lunch boxes, and provisioning; also available by the unit.
Origin variesOn request
Processed passion fruit
Passion fruit ready for juices, sauces, and desserts, with no opening fruit by hand during service.
LocalOn request
Corn on the cob
Young corn on the cob to cut into kernels, roast, or serve whole on creole menus.
Origin variesOn request
Processed corn on the cob
Cleaned corn on the cob ready for the pot or the grill; husking stays out of the kitchen.
Origin variesOn request
Melon cup 4 oz
Melon portioned in a cup for fast breakfast service at cafés and hotels.
Origin variesOn request
Processed melon
Melon peeled and cut to your specifications for breakfasts and buffets, taking up less cold-room space.
Origin variesOn request
Mixed fruit cup 4 oz
Mixed fruit in an individual portion, ready to display and serve; assortment depends on availability.
Origin variesOn request
Orange
Juice orange for fresh-squeezed breakfast juice, juice bars, and baking.
LocalOn request
Baboso yam (ñame)
Panama-grown baboso yam, prized in spoon soups for the body it gives the broth.
Origin variesOn request
Processed diamante yam
Diamante yam peeled and ready for the pot; cuts prep time for the day's sancocho.
LocalOn request
Monja yam (ñame)
Panama-grown monja yam for sancocho, cream soups, and traditional boiled sides.
Origin variesOn request
Processed monja yam
Monja yam peeled and portioned to order for soups and cream soups, with no knife work in the kitchen.
LocalOn request
Taro (otoe)
Panama-grown taro (otoe) for cream soups, fried dishes, and soups; a high-yield choice for dining-hall operations.
Origin variesOn request
Processed otoe
Peeled otoe ready to cook; avoids the peeling waste of the raw tuber in your operation.
Origin variesOn request
Processed potato
Potato peeled or cut to your specifications, ready for the fryer or the pot; standardizes portions and timing.
LocalOn request
Papaya
Papaya for hotel breakfasts, smoothies, and cut fruit. Delivered whole so the kitchen can control ripeness.
Origin variesOn request
Papaya cup 4 oz
Papaya in an individual 4 oz portion for buffets and retail sale, with no on-site prep.
Origin variesOn request
Processed papaya
Papaya peeled and seeded, cut to order for breakfast buffets and juices with no on-site prep.
ImportedOn request
Pear
Imported pear for buffet fruit bowls, baking, and snacks; quoted by the case, pound, or unit.
Origin variesOn request
Green bell pepper
Green bell pepper for sofritos, fajitas, and everyday rice dishes.
Origin variesOn request
Pineapple cup 4 oz
Individual pineapple portion ready to serve at breakfasts, coffee breaks, and dining-hall lines.
Origin variesOn request
Processed pineapple
Pineapple peeled and cored, cut to your specifications; full product yield without assigning staff to peeling.
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.
Origin variesOn request
Processed beet
Peeled beet ready to boil, bake, or juice, without staining your team's cutting boards or hands.
LocalOn request
Watermelon
Watermelon for juices, buffets, and fruit stations; sold whole by the unit or by the pound.
Origin variesOn request
Watermelon cup 4 oz
Watermelon in an individual cup, practical for dining halls and high-turnover points of sale.
Origin variesOn request
Processed watermelon
Watermelon peeled and cut to order; saves cold-room space and avoids handling whole pieces in the kitchen.
Origin variesOn request
Roma tomato
Firm Roma tomato that performs well in sauces, sofritos, and long cooking.
Origin variesOn request
Peeled cassava
Peeled cassava ready to boil or fry; eliminates knife peeling and the product loss it causes.
Origin variesOn request
Processed carrot
Carrot peeled or cut to your specifications to get ahead on mise en place for soups, stews, and salads.
LocalOn request
Calabaza squash
Locally grown calabaza squash for sancocho, cream soups, and daily puree production.
Origin variesOn request
Processed squash
Squash peeled and cut into pieces to order; avoids breaking down the whole hard piece at the workstation.
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