Available Seeds

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Updated: 16 hours ago

Quararibea cordata, Matisia cordata

Variety:

Columbian Sapote, Zapote

Scientific Name:

Quararibea cordata, Matisia cordata

Origin:

Costa Rica

Prices:

5 seeds for 12 USD
100 seeds for 200 USD

The Fruit:

Our favorite American fruit: sweet, juicy and satisfying. It is a juicy honey-pumpkin mix. When its season we eat this fruit as a whole meal, about 5-8 fruits per person. The fruits usually weigh 3-500 grams.

Theobroma cacao

Variety:

Cacao, White Cacao

Scientific Name:

Theobroma cacao

Origin:

Costa Rica

Prices:

5 seeds for 12 USD

The Fruit:

Yellow pods with a smooth surface that encapsulate the fruit which is milder in taste than a normal cacao. There is two defining characteristics of this variety: one is that the seeds are white inside, the second is that the trees, and all trees planted from these seeds turn out to be Monilia resistant.

Herrania purpurea

Variety:

Herrania purpurea, Herrania purpurrea

Scientific Name:

Herrania purpurea

Origin:

Costa Rica

Prices:

5 seeds for 10 USD

The Fruit:

This plant is from the same family and tribe as Theobroma. The trees are short, 2-3 m tall with no side branches. The fruits grow on the trunk and look like tiny Cacao pods. The pulp is similar to Cacao with less intense taste.

Bactris gasipaes

Variety:

Peach Palm

Scientific Name:

Bactris gasipaes

Origin:

Costa Rica

Prices:

10 seeds for 10 USD

The Fruit:

The fruit got its name from the taste of its fermented pulp: it reminds of peach. The native Amerindians chew the cooked pulp and left to ferment for 1-2 days to get their traditional everyday drink when they mixed with water. They left to ferment for 8 days to get an alcoholic beverage used to celebrations. The Peach Palm tree provided important staple food to the Amerindians. They consumed both the fruit and the heart of palm. They highly valued the fruit due to its nutritional values. It is a good source of carbohydrates and fat, contains a lot of vitamin A, iron, thiamine, riboflavin and niacin. The fruit is edible after boiling otherwise it contains calcium oxalate and has a trypsin inhibitor. It is common to simply cook the fruit for 1-3 hours. To make a fermented beverage today locals mix the cooked flesh with sugar and water and let it to ferment for 1-2 days. The heart of palm is used raw or cooked to salads, side dishes and to plant based meals that reminds of seafood as the cooked heart of palm has good texture and nice taste. The seed is oily and have a pleasant coconut-like flavor. It is edible raw. Locals make a drink from the raw seeds adding sugar and water. The germination of this seed normally takes 30-90 days, in some cases 180 days. The seedling gives fruit in 3-4 years.