Available Seeds

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Updated: 14 hours ago

Inga sp

Variety:

Icecream Bean

Scientific Name:

Inga sp

Origin:

Costa Rica

Prices:

5 seeds for 10 USD

The Fruit:

The taste of the fruit is very similar to other Inga varieties. We don’t know the exact classification of this one, could be a variety of I. spectabilis, if you have any clues please let us know.

Diospyros discolor

Variety:

Mabolo

Scientific Name:

Diospyros discolor

Origin:

Costa Rica

Prices:

5 seeds for 10 USD

The Fruit:

Mabolo or Velvet Apple has a fuzzy skin like peaches. It has a fragnant flowery smell and a creamy smooth flesh with kind sweet taste of Vanilla and Roses.

Inga spectabilis

Variety:

Icecream Bean

Scientific Name:

Inga spectabilis

Origin:

Costa Rica

Prices:

5 seeds for 10 USD

The Fruit:

Fluffy sweet flesh with a bit of vanilla taste.

Inga edulis

Variety:

Guaba, Icecream Bean

Scientific Name:

Inga edulis

Origin:

Costa Rica

Prices:

5 seeds for 10 USD

The Fruit:

The Ice Cream Bean got its name from the sweet fluffy vanilla pulp surrounding its seeds. The Inga species are widely cultivated in Central and South America, for fruit, shade, timber and they are preferred by permaculture farmers for their nitrogen fixing property.

Bactris gasipaes

Variety:

Peach Palm

Scientific Name:

Bactris gasipaes

Origin:

Costa Rica

Prices:

8 seeds for 12 USD

The Fruit:

The fruit got its name from the taste of its fermented pulp: it reminds of peach. The native Americans 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. 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.

Annona muricata

Variety:

Soursop, Big Juicy

Scientific Name:

Annona muricata

Origin:

Costa Rica

Prices:

10 seeds for 10 USD

The Fruit:

There are some really excellent soursop varieties here in Costa Rica. These fruits can exceed 5 kilograms and have plenty of juice ...and some sweetness too ;) Perfect for making a refreshing juice.

Rollinia deliciosa

Variety:

Rollinia, Biriba

Scientific Name:

Rollinia deliciosa

Origin:

Costa Rica

Prices:

10 seeds for 10 USD

The Fruit:

One of our favorite dessert fruits here in Borneo is Rollinia. They have dream-like creamy melting consistency with sweet and lemony-tropical taste.

Alibertia patinoi

Variety:

Borojo

Scientific Name:

Alibertia patinoi

Origin:

Costa Rica

Prices:

10 seeds for 5 USD
50 seeds for 20 USD
100 seeds for 35 USD

The Fruit:

Borojo is a fairly large brown fruit with a pulp that is very thick and creamy and takes out 90-95% of the weight of fruit. The rest is the small seeds in the middle and a thin skin. The pulp is spicy and tart with a slight sweetness. The taste reminded me mostly to quince jelly, in a more tart version. It also reminds to apple somewhat, and has a peppery spiciness. The most common way to consume is in smoothies and juices. It is considered a superfood with aphrodisiac properties by both the indigenous and foreigner. Both male and female plants are required for successful fruiting.