Guacamole with four different recipes: Select Guacamole, Mexican Style Guacamole, Medium Style Guacamole y Hummus Avocado. Seasoned with spices and ingredients high quality, for better flavor in each of the styles.

Avocado pulp Avocado pulp with a minimal amount of spices. Usually it packed in bag, with the possibility of adapting to the presentation required by the customer.

Halves, cubes and slices of avocado (IQF) Packaged so that they retain the properties and original flavor of the fruit. Frozen individually.

Tropical Fruit Tropical fruit mix sweetened with a touch of natural juice.

Berry Mix Strawberry, raspberry, blueberry and blackberry mixed with a touch of sugar.

Ingredients

• * Fresh-A cubed mango
• * 400 g of condensed milk
• * 400 g scul milk
• * One egg

1. 1. Pass the mango cubes through the blender to reduce them to puree. Then you add the condensed milk and continue beating until it is integrated.


2. 2. Then we check the texture and see that no lumps. If you have lumps, we continue beating. Then we incorporate the egg and finally the cream. We will beat the mixture well until we see it thickens a bit because the cream has set.


3. 3. Finally we refrigerate at least 6 hours in the refrigerator or two in the freezer, and had the refrigerator.

Ingredients

• * 6 avocado halves Fresh-A
• * 2 cans tuna (in oil)
• * 1 boiled egg (chopped)
• * Mayonnaise (to taste)
• * 1/4 finely chopped red onion
• * Cilantro (disinfected and chopped)
• * Olives (green or black), chopped
• * 2 tomatoes, chopped
• * Lemon juice (small)
• * 1 teaspoon mustard
• * Salt and pepper (to taste)

1. 1. They mix in a bowl the other ingredients carefully moving and testing the amount of lemon and salt. *** Drain the tuna before mixing ***


2. 2. Since the mixture is ready, avocados are filled. If time permits, you can get them to the fridge a few minutes before serving. They are decorated with a sprig of cilantro. Ready! You already have a dish easy entry and delicious.

Ingredients

• * Plain Pulp Avocado Fresh-A
• * 24 shrimp
• * Spring onion
• * Cilantro
• * 1 ripe tomato
• * Lemon juice
• * Salt
• * Olive oil
• * Black pepper
• * Alfalfa sprouts

1. 1. We put in a bowl Pulp Plain Avocado Fresh-A. Add a little lemon juice, salt and a little olive oil. It doing so I never obscures the avocado belatedly in serving.


2. 2. Peel and chop the tomatoes, add it to the bowl of avocado. Then we put a little black pepper, better if it is freshly ground and cilatro clean and chopped. Crush with the blender and reserve.


3. 3. Saute peeled shrimp in a pan with olive oil and salt. We can also add some spices or fresh herbs, I put a bit chive.

1. We serve in some small glasses avocado pulp and then shrimp. Finally we put some alfalfa sprouts and some juice from the pan in which we made shrimp

Ingredients

• * 380-400 grams of fragrant rice (Thai or Basmati)
• * 300 grams of mango cubes Fresh-a
• * 250 grams of cucumber
• * 1 small red onion
• * 80 grams of shelled walnuts
• * 1 c/s mustard
• * 60 grams of garlic and basil oil
• * 1 c/c Aleppo pepper
• * Salt (to taste)

1. 1. Prepare rice, wash with cold water and put it in a pan with water twice (or as directed by the manufacturer) and add salt to taste. Cuécelo until it has absorbed water and is cooked, then refréscalo with cold water to stop cooking.


2. 2. Then prepare the other ingredients, short cucumber and mango cubes placed Fresh-a, put both ingredients in a large bowl. Peel the onion and pícala into small cubes, add it to the bowl with the chopped nuts.


3. 3. Mix the garlic and basil oil (we used the marinade we had mozzarella) with mustard sauce, the aleppo pepper (you can substitute another hot spice) and salt to taste. Pour dressing over salad and cucumber mango reserving a little for emplatado, mix well.

1. Crown serves aromatic rice and salad, garnished with a fresh basil leaves and serve finishes the reserved dressing over rice. Bon Appetite!

Ingredients for crumble

• * 1 cup of flour
• * 1/2 cup almonds
• * 1 teaspoon ground cinnamon
• * Pinch of Cardamom
• * Pinch of nutmeg
• * 1/2 cup unsalted butter, chopped

Ingredients

• * 250 gr strawberries Fresh-a.
• * 250 gr raspberries Fresh-a.
• * 500 gr white cheese 0% M. G
• * 100 ml liquid cream
• * ¼ cup hot milk
• * 3 sheets gelatin neutral
• * 2 tablespoons stevia or 3 of icing sugar
• * 1 tablespoon vanilla powder

1. 1. Put the cheese in a colander with cheesecloth or muslin to lose all the serum.


2. 2. Book 2 or 3 strawberries and raspberries for garnish and process the rest, along with stevia until you have a puree.


3. 3. Chop and put the gelatin in cold water until soft.


4. 4. In a large bowl put the puree, and vanilla lanata. Mix and add the cheese. Beat well until a smooth cream.


5. 5. Dissolve gelatin in hot milk and add to mixture.


6. 6. Place the dessert in a bowl or individual bowls service and lead to the refrigerator for about four hours.


7. 7. Garnish with reserved fruit and serve.

Ingredients

• * 150 g strawberries cubed Fresh-a
• * 1 banana
• * 20 g sugar
• * 1 cup whole milk
• * 1/2 cup vanilla ice cream

1. 1. Pour all ingredients in blender or food processor until well blended.


2. 2. Serve cold and garnish with strawberries and mint leaves

Ingredients

• * 1 pound of whole strawberries Fresh-a.
• * Half cup sugar 1/2.
• * 2 cups low-fat plain greek yogurt.

1. 1. Place strawberries and sugar in a saucepan and heat over medium heat. Cook, stirring until mixture thickens for about 10-15 minutes. cool completely at room temperature.


2. 2. Mix the jam with Greek yogurt. Pour into popsicle mold and freeze for up to 6 hours.

Ingredients

• * Avocados cubed Fresh-a
• * ¼ cup white vinegar
• * 2 tablespoons water
• * 1 tablespoon sugar
• * ½ teaspoon ground cumin
• * 4 cups sliced green cabbage
• * 2 cups grated carrots
• * ½ cup sliced red onion
• * ¼ cup chopped cilantro leaves
• * Salt and pepper to taste

1. 1. Place diced avocados Fresh-a, vinegar, water, sugar and cumin in a blender. In the position indicating puree, blend until smooth.


2. 2. In a large bowl, combine cabbage, carrot, onion, cilantro and diced avocado other.


3. 3. Pour dressing over salad, stir gently and season with salt and pepper to taste.