EN |

SunFresh Fruit Hub
Sdn Bhd (840703-H)

8, Jalan PJS 3/49,
Taman Sri Manja,
7th Miles,
Off Jalan Kelang Lama,
46000 Petaling Jaya,
Selangor, Malaysia.
+603-7783 2933
+603-7784 3452
+60122556701
+60122556701

Factory:
Collection, Processing and
Packaging Centre (CPPC)
Projek Pertanian Moden,
Lanchang, 28500
Temerloh, Pahang, Malaysia.

Processing and Export:
Keng Guan Chen
+6012-2556701
Processing@thefruithub.com

Selling to Mafci:
Joseph Foong
+6012-3682141
Purchases@thefruithub.com

OEM:
Keng Guan Chen
+6012-2556701
Processing@thefruithub.com

Discovering Malaysian Fruits

DISCOVERING THE SUPER QUALITIES OF MALAYSIAN FRUITS




Malaysia has a unique position in Asia, located in the equaotrial zone ( 10 Degree N and S of the Equator); we are blesesd with the most abundance of  direct sunlight and rainfall which enable good photosynthesis to take place, hence producing  some of the most fragrant spices, herbs and sweet fruits ( Brix over 20). Many Malaysian fruits and spices are harvested when they ripen naturally, with nutrients at their maximum.

Malaysia located on 4.0125'N is right  within the 10 degree  zone.   Malaysia has a good basket of tropical fruits that can be used in many ways as food,  seasoning, iingredient,  beverage and also medicine. Malaysian fruits are superfoods as they contain valuable vitamins, minerals and anti oxidants. 

The humble Calamansi, or Limau Kasturi for example is used widely in Malaysia cuisine, including laksa,  chilli sauce for chicken rice, grilled fish, sweet and sour soup and in your teh tarik and many hot and cold beverages; people even add a dosage of limau to their barley drink.  According to Dr Suri Roovi,Principal Scientist at the Malaysian Agricultural Research and Development Institute ( MARDI), his research found that"3 small kasturi fruits have an amount of antioxidant Phoretin and Vitexin equivalent to 10 apples, its anti oxidant properties are higher than green tea." 

At the CPPC, we are building capabilities in the research of for wider and healthier application of tropical fruits, from the rind, pulp to seed. Whether it is the Calamansi or nangka, you can get juice, oil, enzyme and vinegar from the entire fruit; leaving no waste. We welcome collaboration with professionals from the culinary, pharma and/ or academia.  Together we hope to discover more interesting taste and build interesting recipes for consumption of our local fruits.  CPPC will provide the lab, the required equipments and raw materials. So if you are in the field of mixology; culinary art, bakery and confectionery, beverage, Chinese or/and international cooking styles that wants to experiemnt with tropical fruit.                                                                                

Here is an example of the application of the humble Calamansi. Please click here for download Calamansi Drink Recipe. If you are interested to collaborate, kindly email your proposal or call to Keng at whatsapp 6012 255 6701 for a chat. 

Calamansi Drink Recipe







Switch to Mobile Version