Frozen Fruits

Strawberry

Fresh green beans that undergo rapid flash-freezing at extremely low temperatures—typically between -35°C and -40°C—shortly after harvest.

Apricot

Unlike traditional block-freezing methods that turn greens into a solid, unmanageable brick, IQF technology flash-freezes each leaf or chopped piece separately at ultra-low temperatures (often below -40°C) using powerful cold air streams.

three strawberries sitting on a white plate
three strawberries sitting on a white plate
Fresh apricots and mint leaves on a striped cloth
Fresh apricots and mint leaves on a striped cloth
A mango floats above a pile of other mangoes
A mango floats above a pile of other mangoes
Mango

Uses the same Individually Quick Frozen technology to flash-freeze individual florets rapidly at ultra-low temperatures.

Pomegranate

undergoes the same Individually Quick Frozen flash-freezing process, capturing the vegetable at peak maturity.

Melons

are processed using Individually Quick Frozen technology to preserve one of the most labor-intensive vegetables at peak freshness.

red sliced fruit on white surface
red sliced fruit on white surface