JNA India

Ambala Highway, Zirakpur, Punjab

This stone fruit isking of all drupes when it comes to sweetness. There are several varieties, from extremely sweet to highly pungent. Mangoes are very delicious, but the tricky part comes in peeling off the skin and removing the stone for bite size pieces. The fruit is free of cholesterol, sodium and fat, yet loaded with healthy calories. They also contain a score of vitamins. Ripeness can be judged by its fruity scent at its twig end, upon gently squeezing and checking how much it gives out and presence of redness on skin on the tip. This luscious fruit is found in more than 500 varieties (both wild and bred, edible and poisonous), a majority of them in India. Being a native to India, we deliver best quality mangoes right from their homeland. Our Langda, Dusheri and Chausa mangoes are devoid of excessive sponginess, have silky skin and uniform texture.

Guava is a tropical fruit used as preserves, jams, jellies, marmalades and sauces. Our guavas are rich in sweetness and aroma. The selection can vary in shape, size, colour and amount of seeds. The fruits of myrtle family tend to flake off their peel, revealing the greenish part underneath. Overripe guavas have a strong musky odour and very tangy taste. A perfectly ripe guava will have a little granular flesh, sub acidic pulp, and chewable seeds. The colour of the pulp beneath may vary for each variety, ranging from absolutely white to pink and even deep red. Guavas are exceptionally good for oral health, breasts and prostrates. Our guavas are naturally ripened within their virginperiod of about a hundred days and are individually handled and padded to minimise bruises. Their ripening and cold storage is given absolute preference so that they do not mature by the time they reach end customer.

This is a tropical fruit, which is in the good books of Ayurveda for its medicinal properties. The fruit takes several months to ripen from its flowering stage and it also requires good amount of external help in pollination. Once they have matured, they have a very good shelf life, often for months in colder regions. We use state of the art technology to keep the fruit from husk scalding, fading and soft rot. The fruits are well cushioned for shipment. De-clustering the sap sacs can be a jovial social activity, keeping the laborious part interesting. Pomegranate juice is extremely beneficial in out-of-hand health issues, weakness, and overall well being. Our pomegranates are grown with such attention, so that each cell is ready to burst out its gelatinous juice. These fruits are most appropriate for juices, vinegar and cocktails, and are available year round.

Being the most superior of all mangoes, it has rich tender, low fibre, creamy texture. It is also called Badami, Gundu, Khader or Appas in different dialects. The fruit should be immediately washed after harvesting to avoid any sap leakage or bumming on the skin. Alphonso is especially resistant to such harm if taken care of and wrapped individually in films that are heat-shrinkable. Alphonso mango requires very less anti fungal wax coating and paraffin wax coating because it has inherited silkiness. Its flesh is also not so fibrous, making it easier to slice through half. The size of one cheek is sufficient as an appetizer or desert for one serving. The contour of stone and fingers are very little, subjecting to the art of cutting. Thin flesh fingers can be consumed as fruit cuts.

It has smooth homogeneous structure, thick skin of greenish yellow colour. It is known for its flavour - free from fermentation, caramelisation and off-tang. The shape is elongated and pointy towards the tip and stem end, slightly bent, giving it an appearance of some artefact. This makes Totapuri mango highly acceptable for table aesthetics. Its central tine is especially long; flesh is not so fibrous around the stone (as compared to other inferior varieties). Thus this variety is most useful in making ice creams, jellies, jams, leather and other puddings, which demand to be free of fibre. Totapuri mango skin can be easily peeled off when mounted on a mango fork, thus making it servable in its natural form as a lollipop. Upon the mango fork, it is also very easy to carve out different shapes, to which its tine is an added benefit.

Kesar mango is somewhat round, curved tip, pulp is slightly orange, intense fragrance and slightly acidic sweetness. In terms of flavour only Alphonso is superior to it. Its dried juice is added to cereal flakes, custard powder and canned in syrup. This variety is excellent for freezing and reconstituting in drinks, juices and desserts. Its round shape helps in conceiving maximum pulp with sweetness evenly spread out. Its processing can be done with steam and lye peeling, without altering its natural scent. Kesar mango is not only used for its pulp, but fat in its stone is also extracted, where cocoa butter is to be substituted, (however, mango kernel fat is still not used in chocolates). At times kernels are roasted and eaten, or ground to flour once their tannin is removed. Pulp of Kesar mango is absolutely free of any astringency.

Apples are most widely known for the nourishment they give and the important photochemical they retain. Apples are ubiquitous, used both as fresh fruit or preserved and dried. Their marketability cannot be attributed to just their multiple uses, but in fact, different points of sale they offer fresh or stored, local or exported processed or commercialised. We cultivate apples that are free of all blemishes, large in size, deep coloured, and firm in shape and excellent in mouthfeel. Despite their productive season being a very narrow window, they are consumed year round with cautious shelving techniques. We also use different casing for every class of shape flat, oblate or oblong and varied styles of padding, where shipment is trans-hemispheric. Russet apples are more in demand for their overall nutritional substance. Our apples come from the highest belt of production in India, making their skin resistant to slightest of bleeding. They have optimum oxidation and crispy flesh.

Although pear is developed in several hybrid species, but its true exotic nature can be tasted in its true wild form. Our farms have bred the chosen varieties, both hybrid and wild of this beautiful pome. They are mildly sweet, have a fibrous centre and are packed with hundred calories. They are known to benefit in obesity, heart diseases, complexion and dermatology. Pears are closely associated to apples, thus, they also detoxify body just like their sister fruit. Pears are less likely to ripen naturally; therefore, they are plucked once they attain a good size, and then treated in maturing units. The crop is now expanding its scope in market, from formerly being limited to a small ethnic group to food smiths around the world. Pear is used in making jellies, jams and other preserves. Our pears are carefully harvested into picking buckets, stored in padded boxes to eliminate bruising. They can range in shapes, sizes and colour, but they are definitely crisp, and more widely acceptable as a ready to eat table fruit.

Wine grapes are commonly known for their indispensible position in making wines. Our farm grapes are also suited very well for their table consumption. Be it for seed or seedless, table grapes or wine grapes, we range our production for every walk of life. Grape seed contains 6 to 20 per cent oil, while fruit is dried to raisins or juiced to wine. Resveratrol, potassium, and a range of vitamins present in grapes help to combat allergies, constipation and high blood pressure. This health food is now being used in commercial yogurts, fruit salads and as a source of good sugar for its fructose content. We do not disturb the crop until it holds right shrivelling, colour change of stem, and its suppleness. To ensure maximum sweetness and minimum weight loss, we never hurry in picking them. Grapes are packed with stems up method, when they are dry and weather is not too hot.