Tomato Black Iberiko
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Vine Tomato
Medium size berry with rounded shape, inserted in a vine that is allowed to mature in the branch of the tomato. Thin living red skin very attractive. Good taste and texture, bittersweet, refreshing and aromatic.
Varieties: The tomato on the vine is not strictly a variety but a way of presentation that retains its qualities better. Among the commercial varieties that can be presented on the vine: Yellow Tomato vine, Yellow Cherry Tomato vine, Plum Cherry Tomato vine, Cherry Tomato vine, Orange Tomato vine, Plum Vine Tomato.
Seasonality: Modern techniques of cultivation and experimentation with mixture of varieties, have made it possible to have fresh tomatoes throughout the year, although it is from June to October that we find the best quality.
Fine Beans
The colour is green, cylindrical in shape and fleshy, small, very thin and without fibres. Its seeds are small and coloured
Varieties: There are many different varieties of beans that are distinguished by shape, colour, flavour and nutritive value. Generally, string beans have thicker, flattened pods than dwarf beans.
Seasonality: We can find them throughout the year in our markets but we do not market it in the hottest months to avoid quality problems. We also have Runners Beans.
Cucumber
Dutch cucumber is a variety of large and straight fruit cucumber, at least 25 cm in length. Its skin is smooth green and somewhat seamed. The meat is whitish and semi-crusty green. French is similar but shorter and more rugged.
Varieties: The most commercialized by Avocitrus is Dutch and French cucumber.
Seasonality: Due to its adapted cultivation in greenhouses, we can find it throughout the year. Cultivated naturally we will find them in the summer months.
Garlic
Garlic belongs to the monocotyledon class. It is an herbaceous plant, annual, devoid of stem, with very greyish green leaves very long, that emerge directly from the bulb and reach between 40 and 60 cm. It has a very strong, typical smell.
Varieties: Garlic varieties are classified according to different criteria, such as the colour of the tunics, the precocity, the flowering capacity or not. In Spain two varieties of garlic are basically considered. White garlic: they are rustic garlic, of good productivity and conservation. They are often eaten dry. Some varieties include 'Common White garlic' and 'Fino from Chinchón'. Pink garlic: they have the reddish colour tunics. They are not very well preserved, so they are usually consumed before the previous ones.
Seasonality: Spanish markets have garlic throughout the year.
