Imported & Premium Fruits

Fragrant green Muscat grapes with a honeyed, floral sweetness. A rare treat — lovely chilled or with cheese. Wash just before eating and keep refrigerated, unwashed, for up to a week.

Packham pears — smooth-skinned, buttery and honey-sweet when ripe. Delicious fresh or sliced into salads. Pears ripen from the neck down — when the flesh near the stem gives slightly to gentle pressure, it is ready. Ripen at room temperature, then refrigerate.

Premium New Zealand apples — sweet, crisp and perfectly balanced in flavour. Eat them fresh, slice into salads or bake into crumbles. Kept in the fridge crisper, they stay crisp for a couple of weeks.

Plump, antioxidant-rich blueberries — perfect for breakfast bowls and smoothies. Rinse just before eating, not before storing. Keep them in the fridge in their punnet and eat within about a week.

Bite-sized seedless mandarins — easy to peel, naturally sweet and refreshing. A good fruit for lunchboxes and snacking. Store in a cool place or the fridge for up to a week.

Bold, sweet Red Flame grapes with a satisfying crunch — seedless and snack-ready. Wash just before eating and keep them refrigerated, unwashed, for up to a week. Freeze a handful for a cold summer snack.

Ruby-red pomegranates bursting with juicy arils — high in antioxidants. Score the skin and break the fruit open in a bowl of water — the arils sink and the pith floats. Whole pomegranates keep for a couple of weeks in the fridge.

Tangy, refreshing grapefruit — rich in Vitamin C and perfect for juicing or breakfast. Halve and eat with a spoon, segment into salads, or juice it. Keeps a few days at room temperature or up to two weeks in the fridge.

Sweet, tropical golden kiwi with a smooth skin and honey-like flavour. The skin is thin and smooth, so you can eat it whole or scoop out the flesh with a spoon. Ripen at room temperature, then keep in the fridge.

Large, round Red Globe grapes — impressively sized, mildly sweet with a satisfying crunch. Red Globe grapes have seeds. Wash just before eating and keep refrigerated for up to a week.

Organic chickoo (sapota) — naturally sweet, malty brown fruit rich in fibre, antioxidants and natural energy. Pesticide-free and ripened the natural way. A chickoo is ripe when it gives to gentle pressure. Halve it and scoop out the flesh with a spoon, or blend into a milkshake. Ripen at room temperature.

The legendary GI-tagged Dev Alphonso from Devgad — naturally ripened, saffron-yellow flesh with an intoxicating aroma. Available in A (180–200g), AA (220–250g) and AAA (260–300g) sizes. Pre-order basis, Friday delivery.

Juicy, floral-sweet lychees with soft translucent flesh — a fleeting seasonal delight, best served cold. Peel the thin shell and eat the flesh around the seed. Keep them refrigerated in a bag and eat within three to four days, as the shells brown quickly.

Sweet donut peaches (Saturn peaches) — flat, honey-sweet and low-acid with soft, fragrant flesh. Naturally ripened, hand-picked and pesticide-free. The skin is thin, so eat them whole like an apple. Ripen at room temperature until fragrant and slightly soft, then refrigerate.

Fresh Indian plums (aloo bukhara) — juicy, sweet-tart stone fruit rich in antioxidants and vitamin C. Naturally ripened, hand-picked and pesticide-free. Eat them fresh, or cook them into chutney and jam. Ripen at room temperature and refrigerate once soft.

The Queen of Mangoes — and for good reason. Dev Kesar mangoes are known for their deep saffron-orange flesh, intense honey-like sweetness, and that rich, heady aroma that hits you the moment you slice one open. With a natural sugar content of 18–22°, every bite is juicy, smooth, and perfectly balanced between sweet and tangy. GI-tagged and harvested at peak ripeness, these are the mangoes behind India's best aamras, shrikhand, and mango milkshakes — or simply eaten fresh, the way a perfect mango should be. Rich in Vitamin C, Vitamin A, and antioxidants. Available May to July only — seasonal, limited, and absolutely worth it.

Named after saffron for its deep, glowing orange flesh — the Kesar is the mango that turns aamras from a dessert into an experience. Ours are grown organically on our own farm: no chemicals, no artificial ripening, no cold storage. Harvested at the moment of perfect ripeness and delivered straight to you. Rich, creamy, fibre-free flesh with a sweetness that is almost honey-like. The aroma fills the room the moment you cut one open. Eat it fresh, make aamras, shrikhand, or a mango milkshake — Kesar handles everything beautifully. Available May to July. Limited to what our farm produces each season.

Rare and intensely flavourful organic black raspberries — rich in antioxidants, fibre and vitamin C. A superfruit treat. Rinse gently just before eating, never before storing. Keep refrigerated and eat within a day or two — berries this soft do not keep long.

The 'queen of fruits' — a thick purple rind opening to soft, snow-white segments that are sweet, tangy and wonderfully refreshing. Press the rind gently with both thumbs until it cracks, then lift out the segments. The purple juice stains, so open them over a plate. Refrigerate and eat within a few days.

Sweet and tangy organic mulberries — packed with iron, vitamin C and antioxidants. Delicious fresh or in smoothies and desserts. Rinse gently just before eating and handle carefully — the juice stains. Keep refrigerated and eat within a day or two.

Plump, deep-purple jumbo grapes with a rich, sweet bite — a generous, moreish everyday snack. Wash just before eating and keep refrigerated, unwashed, for up to a week. Freeze a handful for a cold summer snack.

Premium Ratnagiri Gold Alphonso mangoes (200–240g each) — rich, creamy and intensely sweet. Handpicked from certified farms. Pre-order basis, Friday delivery. Ripen at room temperature until fragrant and slightly soft, then refrigerate and eat within two to three days. Eat sliced, scooped or as aamras.

Chausa mangoes — a late-summer North Indian variety with golden-yellow skin and very sweet, juicy pulp. Soften the fruit and enjoy the pulp straight from the skin, or cut it for aamras and shakes. Ripen at room temperature and refrigerate once soft.

Dasheri mangoes — the classic North Indian summer mango: fibreless, with honey-sweet, aromatic golden pulp. Naturally ripened and pesticide-free. Eat them sliced, scooped, or as aamras. Ripen at room temperature and refrigerate once soft; eat within two to three days.

Fresh apricots from Ladakh — small, golden and sweet with a gentle tang, available only for a short summer season. Eat them fresh, halve and roast them, or make jam. Refrigerate once ripe and eat within a few days.

Indian peaches — juicy, fragrant stone fruit with soft, sweet-tart flesh. Eat them fresh, slice them into salads, or cook them into jam and crumbles. Ripen at room temperature until they smell sweet and give slightly, then refrigerate.

Premium Langda mangoes — the prized fibreless Banarasi variety with rich, sweet-tangy pulp and a citrusy aroma. Naturally ripened and pesticide-free. Eat them sliced or as aamras. Ripen at room temperature in a paper bag, and refrigerate once ripe for two to three days.

Neelam mangoes — a late-season variety with a mild, sweet flavour and a strong fragrance, ripening after most other mangoes have finished. Eat them sliced or use the pulp in shakes and desserts. Ripen at room temperature and refrigerate once soft.

New Zealand Rockit apples — miniature, ultra-crunchy and super-sweet, in a grab-and-go tube. Perfect for kids and lunchboxes. Eat them whole, straight from the tube. Keep refrigerated to stay crunchy.

Deep-crimson apples from Italy — crisp, mildly sweet and juicy. A classic lunchbox favourite. Eat them fresh or slice them into salads. Keep them in the fridge crisper to stay crisp for a couple of weeks.

Crisp, sweet New Zealand Royal Gala apples — imported and hand-selected for peak ripeness. Eat them fresh, slice into salads or bake into crumbles. Keep them in the fridge crisper to stay crisp for a couple of weeks.

Jumbo Argentine cherries — rich, dark and bursting with sweet-tart juice. Wash just before eating and keep refrigerated in their box. Push a straw or chopstick through the stem end to remove the stone for baking.

Delicate white-fleshed nectarines with a floral sweetness and smooth skin. No need to peel — eat them fresh or slice them into salads and desserts. Ripen at room temperature, then refrigerate.

Fragrant organic strawberries — grown without pesticides and bursting with flavour. Rinse just before eating and leave the green tops on until then. Keep refrigerated and eat within two to three days.

Seedless Indian green grapes — crisp, mildly sweet and wonderfully refreshing. Wash just before eating and keep refrigerated, unwashed, for up to a week. Freeze a handful for a cold summer snack.

The Payari is a Mumbai original — a traditional variety that most of the city has forgotten in favour of Alphonso. Ours are grown organically on our own farm, picked at peak ripeness, and delivered without ever sitting in a cold room or touching a ripening agent. Small in size, enormous in flavour. Intensely sweet, slightly tangy, with a fragrance completely its own. Thin skin, almost no fibre, and flesh so soft it practically melts. The best aamras you will ever make will be made with Payari. Available May and June only.

Fresh Indian guavas — naturally sweet with a tropical aroma and high Vitamin C content. Eat it whole, skin and seeds included, or sprinkle with chaat masala and chilli. Ripen at room temperature and refrigerate once soft.

Famous Nagpur oranges — the pride of India, known for their exceptional sweetness and thin skin. They peel easily — eat them in segments or squeeze them for fresh juice. Store in a cool place or the fridge for up to a week.

Crisp, sweet Iranian apples — a premium variety with a perfect balance of sweet and tart. Eat them fresh or slice them into salads. Keep them in the fridge crisper to stay crisp for a couple of weeks.

Malta — India's beloved blood orange variety, rich with a deep citrus flavour. Best juiced fresh or eaten in segments. Store in a cool place or the fridge for up to two weeks.

Exotic persimmons — honey-sweet when ripe, with a silky smooth texture unique to this fruit. Some varieties are eaten crisp and others only when fully soft — if one tastes dry or chalky, let it ripen longer at room temperature. Refrigerate once ripe.