Fresh Papaya

30 INR/Kilograms

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Product Details:

Cultivation Type Common
Part Non-Peeled
Taste Normal Sweet
Glutinous Non Glutinous
Freezing Process IQF
Shelf Life 7-15 Days
Origin India
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Fresh Papaya Price And Quantity

Minimum Order Quantity 100 Kilograms
Price 30 INR/Kilograms

Fresh Papaya Product Specifications

Taste Normal Sweet
Part Non-Peeled
Freezing Process IQF
Origin India
Cultivation Type Common
Glutinous Non Glutinous
Shelf Life 7-15 Days

Fresh Papaya Trade Information

Payment Terms Cash in Advance (CID)
Supply Ability 5000 Kilograms Per Month
Delivery Time 7 - 10 Days
Main Domestic Market All India

Product Description

Fresh Papaya from India is a common cultivation type fruit with a shelf life of 7-15 days. The non-peeled papaya has a normal taste, sweet, and is non-glutinous. The freezing process used is IQF, ensuring that the papaya retains its freshness and texture. As a distributor, exporter, importer, manufacturer, service provider, supplier, or trader, you can offer your customers a healthy and delicious fruit that is loaded with nutrients such as Vitamin C, fiber, and antioxidants. Add it to your fruit salad, smoothie, or simply enjoy it as a snack. With its unique texture and refreshing taste, Fresh Papaya is a must-have in your inventory.

FAQs of Fresh Papaya:

Q: What are the health benefits of Fresh Papaya?

A: Fresh Papaya is an excellent source of Vitamin C, fiber, and antioxidants that aid digestion, improve heart health, and boost immunity.

Q: How long can Fresh Papaya be stored?

A: Fresh Papaya has a shelf life of 7-15 days, depending on the storage conditions.

Q: Can Fresh Papaya be eaten raw?

A: Yes, Fresh Papaya can be eaten raw and is often used in fruit salads, smoothies, and desserts.

Q: How is Fresh Papaya frozen?

A: Fresh Papaya is frozen using the IQF process, which ensures that the fruit retains its freshness, texture, and flavor.

Q: Is Fresh Papaya gluten-free?

A: Yes, Fresh Papaya is non-glutinous and is safe for people with gluten allergies or sensitivities.

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