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The chayote (cho cho) fruit is a good source of Vitamin C. Widely used in Caribbean cooking for soups and stews, raw cho cho may be added to salads or salsas. Steam, bake, boil or fry. TIP: marinate with lemon or lime juice.
Cho cho can be stored for up to one week in the fridge or cool dark place.
Green banana is treated like a vegetable the Caribbean. It is savoury and must be cooked before eating. whether steamed in its skin boiled or fried. Full of potassium and fibre, green banana is the perfect accompaniment to traditional and contemporary Caribbean dishes.
Store in a cool dark place and consume within 3-5 days otherwise it will ripen and turn yellow and sweet.
Limes are a staple citrus fruit of the Caribbean, packed with Vitamin C and antioxidants. Limes add zing to refreshing fruit drink and cocktails.
Store in the fridge and be careful not to squash them to preserve for longer. Use within one week of purchase if stored in a cool dark place but will last a few days longer in the fridge.
Yams are full of fibre and minerals, a versatile tuber and a great alternative to potatoes and can be roasted, fried, boiled and mashed. Popular in Caribbean soups and stews.
Uncut: store in cool dark place, consume within 2 weeks.
Cut: keep in the fridge and consume within 5 days.
Can be frozen on purchase, peel and store in freezer.
This savoury snack is packed full of calcium and vitamins C, K and A. It’s also known as Lady Fingers. Tastes delicious with Caribbean style steamed fish.
Store fresh okra in a paper bag or wrapped in a paper towel and place in the fridge. Use within 2-3 days of purchase. Can be frozen whole.
This sweet and juicy fruit favourite is part of our logo and eaten all across the Caribbean. It can add balance to savoury and sweet dishes, and it can be perfect for snacks, salads, juices and more.
Store at room temperature and consume within 3-5 days
Plantains look like oversized bananas but must not be eaten raw. They can be green (less sweet) or yellow (sweeter) or black (overripe) They are a staple in Caribbean cuisine often eaten as at of a main meal or a snack. Overripe plantains can be mashed into stews or added into a fritter mix.
Store plantain at room temperature and consume within 3-5 days Plantain can be frozen for 6-12 months if peeled and cut. Fry plantain from frozen do not defrost.
Caribbean pumpkin is also commonly called calabaza, adding colour and vibrancy to lively Caribbean cuisines. They are the staple ingredient in soups and puddings
Uncut pumpkin: can last for at least three months if stored in cool dark place.
Cut pumpkin: store in the fridge, it can be wrapped in cling film to retain freshness. Consume within 5-7 days
Also known as Bonney peppers, or Caribbean red peppers, is named for its resemblance to the Scottish tam o' shunter hat. They can have a heat rating of a hot 80,000–400,000 Scoville units.
Store at room temperature in a cool dark place and consume within 5-7 days. Can be kept in a resealable bag for up to three weeks. Can be frozen on purchase and stored in freezer.
The white sweet potato is a great alternative to the standard potato which has a more crumbly and dry texture than starchy potatoes. Full of potassium and vitamins A B and C.
Store in a cool dark place and consume within 2 weeks.
Also known as green onions are the slightly larger brother of the spring onion. These mild tasting onions can be cooked or eaten raw, diced into soups, seafood, sandwiches, stir fry’s and curries.
Store in a bag in the vegetable section of the fridge and consume within 1- 2 weeks.
This hardy flavoursome herb is a favourite in many Caribbean cuisines, especially stews, soups and savoury dishes.
Wash and wrap in kitchen paper, place in a bag and store in the fridge. Consume within 5-6 days. Dried thyme should be kept in an airtight container in a cool dark place.
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