From island soil to your table

Creamy white-flesh boniato with a chestnut sweetness.

Crisp red, gold and green peppers in one basket.

Tender amaranth greens, a Caribbean spinach.

Starchy ground provision for bread, chips and dumplings.

Crisp, candy-sweet melon with deep red heart.

The legendary low-acid pineapple — small, golden and intensely sweet.

Aromatic broad-leaf thyme, cut to order.

Buttery orange papaya, ripe and ready to spoon.

Sweet, black-speckled plantain for frying.

Fiery, fruity peppers — the soul of island heat.

Meaty, low-seed tomatoes picked deep red off the vine.

Fragrant, fibre-free Hayden mango blushed crimson.

Fresh-shelled green pigeon peas for peas n’ rice.

Brown-sugar sweet dilly with a malty, pear-like flesh.