Origin variesOn request
Large avocado
Large-size avocado for sandwiches, salads, and guacamole, with good flesh yield per unit.
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.
108 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.
Origin variesOn request
Persian lime
Persian lime for ceviche, drinks, and everyday cooking; a citrus in constant use behind the bar and in the kitchen.
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.
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
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.
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.
Origin variesOn request
Baby arugula
Baby arugula with a lightly peppery flavor for salads, pizzas, and finishing touches.
Origin variesOn request
Eggplant
Purple eggplant for grilling, Mediterranean cooking, and baked dishes.
Origin variesOn request
Watercress
Fresh watercress with a peppery note for salads, soups, and plating.
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
Shallot
Delicately flavored shallot for vinaigrettes, reductions, and French-style sauces.
Origin variesOn request
Processed onion
Onion peeled or chopped to order; frees up the cutting station and standardizes prep production.
Origin variesOn request
Green onion (scallion)
Fresh green onion (scallion) for finishing touches, pickles, and Asian cooking.
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
Cilantro
Fresh fine-leaf cilantro for salsas, ceviches, and cold finishing touches.
Origin variesOn request
Brussels sprouts
Brussels sprouts for roasting, sautéing, and building menu side dishes.
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.
Origin variesOn request
Turmeric
Fresh turmeric for juices, pickles, and preparations that call for natural color.
Origin variesOn request
Edible flowers
Edible flowers for plating and cocktails. Varieties depend on availability.
ImportedOn request
Raspberry
Raspberry for dessert decoration, fine pastry, and hotel breakfasts; a delicate fruit handled in trays.
LocalOn request
Green beans
Tender locally grown green beans for side dishes, salads, and rice dishes.
ImportedOn request
White button mushroom
Imported white button mushroom on daily rotation for sautés, sauces, pizzas, and hotel breakfasts.
Origin variesOn request
Ginger
Fresh ginger in constant demand for juices, marinades, and Asian cooking.
ImportedOn request
Kiwi
Kiwi for dessert decoration, bowls, and green juices; quoted by the case, pound, or unit.
Origin variesOn request
Green leaf lettuce
Loose-leaf green leaf lettuce for fresh salads and sandwich building.
Origin variesOn request
Butter lettuce
Soft-textured butter lettuce for wraps, delicate salads, and plating.
LocalOn request
Local lettuce
Locally grown iceberg-type lettuce for burgers, sandwiches, and menu salads.
Origin variesOn request
Red leaf lettuce
Red leaf lettuce that adds color contrast to leaf mixes and buffets.
Origin variesOn request
Mango
Mango by the pound or case for juice bars, desserts, and sauces; variety depends on harvest availability.
ImportedOn request
Green apple
Green apple for baking, salads, and green juices; its acidity holds up well in cooking.
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
Processed melon
Melon peeled and cut to your specifications for breakfasts and buffets, taking up less cold-room space.
Origin variesOn request
Honey
Honey for bakeries, hot drinks, and dressings; container format is confirmed when you quote.
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.
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
Graded potato
Potato graded by size for uniform portions in baked potatoes and plating lines.
Origin variesOn request
Marble potato
Small marble-size potato, practical for roasting whole as a banquet side.
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
Processed papaya
Papaya peeled and seeded, cut to order for breakfast buffets and juices with no on-site prep.
Origin variesOn request
Baby potato
Baby potato for boiling or sautéing whole with the skin on, convenient for sides with no knife work.
Origin variesOn request
Yellow bell pepper
Yellow bell pepper that brings color to stir-fries, grilled dishes, and salads.
Origin variesOn request
Green bell pepper
Green bell pepper for sofritos, fajitas, and everyday rice dishes.
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.
Origin variesOn request
Red cabbage
Red cabbage for coleslaw, pickling, and salads with color contrast.
Origin variesOn request
Processed watermelon
Watermelon peeled and cut to order; saves cold-room space and avoids handling whole pieces in the kitchen.
LocalOn request
Tamarind
Tamarind for juices, sauces, and traditional sweets; quoted by the pound or by the sack for beverage production.
Origin variesOn request
Cherry tomato
Tray-packed cherry tomatoes for salads, skewers, and plated garnishes.
Origin variesOn request
Roma tomato
Firm Roma tomato that performs well in sauces, sofritos, and long cooking.
Origin variesOn request
Mixed tomatoes
A selection of tomatoes in assorted colors and shapes for signature salads and cold bars.
Origin variesOn request
Tomatillo
Husk tomatillo, the base for salsa verde and Mexican kitchen preparations.
Origin variesOn request
Golden berry
Golden berry for dessert decoration, salads, and cocktails; adds a sweet-tart accent to plating.
ImportedOn request
Green grapes
Green grapes for cheese boards, salads, and fruit stations at banquets.
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.
Long list or special product? Our team builds it with you.