Our Vegetables
See product description for availablity
 | American OkraWhen cooked, okra exudes a slimy substance, which serves as a wonderful thickener in stews. |
 | American VegetablesDuring the winter in Florida, Vanna's Tropical Fruits and Vegetables has access to high quality American vegetables such as squash, zuchinni, tomatoes and others. |
 | Baby Bok ChoySmall heads of bok choy are called baby bok choy, and they're more tender than the larger variety. |
 | Baby NapaThis cabbage can be used in stir fry dishes or as a replacement for green cabbages in slaws. |
 | Banana FlowerThese are popular in Southeast Asia and India, where they're boiled in water or coconut milk, then eaten like artichokes. |
 | Bell PepperRed and yellow peppers are riper, more flavorful, and pricier than the more common green ones. |
 | Bok ChoyBok choy has crunchy stems and crinkled, spinach-like leaves. It's usually stir-fried with other ingredients, but it can also be steamed or sautéed and served as a side dish. |
 | ChayoteThis mild-flavored squash looks like a wrinkled, pale green pear. |
 | Chinese Bitter MelonDark green skin fruit. Popular in Cantonese foods. |
 | Chinese BroccoliThis slightly bitter cooking green has long been popular in Italy and is now catching on in America. It's best to just eat the florets and leaves; the stems are quite bitter. |
 | Chinese EggplantCompared to the familiar American eggplant, the Chinese eggplants have thinner skins and fewer of the bitter seeds. |
 | Chinese OkraThis variety of luffa gourd is cultivated for the tender and sweet flavor of its immature fruits. |
 | Chive FlowerThis edible flower is sold before the buds open. |
 | CilantroCilantro leaves are used throughout the world as a fragrant herb. Hispanic cooks use it in salsas, Asians in stir-fries, and Indians in curries. |
 | Coco MalanguaA dense, starchy root vegetable with a flavor that leans more toward nuts than potatoes. |
 | Curry LeafThese look like small bay leaves and smell like limes. Fresh is best! |
 | EddoesThis fuzzy brown root, which should not be eaten raw, tastes like a rich flavored potato. |
 | French BeanThis is a very thin variety of green bean that's crisp, tender, and expensive. |
 | Fuzzy SquashThis sweet and mild squash has a fuzzy feel to it. |
 | GarlicAlmost every cuisine on our planet has found an important role for garlic. Europeans mince it raw and add it to salad dressings, or sauté it and use it to flavor their sauces. Asian cooks add it to to their stir-fries; Indian cooks to their curries; Hispanic cooks to meats and vegetables. And Americans have lately taken a fancy to roasting whole bulbs, and then spreading the garlic like a soft cheese on bread or crackers. Garlic's good for you, too. Researchers believe that garlic can bolster the immune system, lower blood pressure and prevent heart disease. |
 | GingerWith its sweet yet pungent flavor, ginger has become a mainstay of many of the world's cuisines. European cooks like to use dried, ground ginger to flavor gingerbread and other baked goods. Asian and Indian cooks prefer their ginger fresh, and they use it in spicy sauces and stir-fries. Ginger not only tastes good, it's also believed to have medicinal properties, and people sometimes use it to soothe their upset stomachs and boost their energy. |
 | Green Long BeansThese beans are usually cut into smaller pieces and used in stir fry. |
 | Indian Bitter MelonThe Indian variety of the bitter melon has a very rough appearing skin and is known for its bitter flavor. |
 | Indian EggplantA variety of eggplant characterized by their large oval shape and brighter purple coloring. The Chu-Chu hybrid is the most desirable variety for gardens and eating. They are similar in flavor to the Asian or American eggplants and can be substituted if necessary for the other varieties. |
 | Japanese EggplantSimilar to the Chinese Eggplant, but with a darker skin and a more bitter taste. |
 | Long ChiliThese large, mild chiles are perfect for chiles rellenos. Mexican cooks also like to dice or purée them, and then add them to sauces, soups, and casseroles. |
 | Long NapaThis is the full sized version of the Baby napa. |
 | Long SquashA longer variety of the fuzzy squash. |
 | Mini VegetablesAt Vanna's Tropical Fruits and Vegetables, we can supply your business with a variety of mini vegetables including baby artichokes, beets, carrots, cauliflower, celery, corn, eggplant, french green beans, soft squash and zucchini. |
 | Mustard GreensThis green is known to have a peppery taste. |
 | RadishThese have a peppery flavor, and they're great raw in salads and sandwiches, or you can cook them as you would other leafy greens. |
 | Shanghai Bok ChoyA variety of baby bok choy which is uniformly green and does not flower. |
 | Small Mustard GreensThis leafy green can be pickled or used in a stir fry or soup. |
 | Snap PeasThis cross between an English pea and a snow pea is sweet and crisp, and is eaten whole, pod and all. Sugar snaps can be served raw, briefly stir-fried, pickled, or steamed as a side dish. |
 | Snow PeasYou eat these whole, pod and all. They're often stir-fried very briefly (no more than a minute), but they're also good raw. They're easy to prepare, just wash and trim the ends. |
|
| Taiwan Bok ChoyThe Thai variety of bok choy. |
 | Thai Chili (Green)This is the same as the red pepper, however it is not ripe. |
 | Thai Chili (Red)This very hot pepper can be cooked or dried and ground and used as a condiment. |
 | Thai EggplantThis tomato shaped eggplant is used extensively in many Asian foods and have appeared in many Oriental supermarkets on the West Coast. |
 | Thai OkraThis sweet, crunchy okra can be used as a salad or cereal topping. |
 | Yu Choy SumThis cabbage is similar to bok choy, however it is more tender and delicately flavored. |
 | ZucchiniAmerica's most popular summer squash, zucchini can be served raw, sautéed, baked, grilled, and even shredded and baked in a cake. |