A World-Class Selection
Bringing the Best of Nature to Your Table
Bumi Agro proudly presents an exceptional range of exotic fruits, vegetables, seeds, and grains, meticulously sourced from our passionate growers worldwide. Our diverse selection caters to all tastes, offering everything from Ready-to-Eat essentials to rare and unique varieties. Each product is cultivated with care, enhancing both your well-being and the environment. By harnessing the power of nature and harvesting at peak ripeness, we ensure that you enjoy top-tier quality and extraordinary flavor all year round – bringing the best of nature straight to your table!
Plantain
A banana that needs special treatment
Plantains are the member of the banana family that cannot be eaten raw. They can be pan-fried, but cooking, deep-frying, grilling and mashing are also excellent options. The fruit is characterised by its high starch content. The delicious sweet taste for which plantains are so famous only comes out after cooking.
Plantains are available in several colours: green, yellow-green, dark yellow, brown or black. The colour of the plantain also indicates the ripeness stage. The darker the colour, the riper the banana. As the plantain ripens, its texture also becomes softer and the banana gets a sweeter taste. Because of its thick skin, peeling the plantain is a bit more work.
Banana leaf
Decorative and natural packaging
We only use the fruit of many of our exotic products. The banana plant is an exception: the leaves also offer added value. The large green leaves are not edible, but they look very attractive. The lightly ribbed leaves – round or square – work well as a natural packaging for a rice dish. They can also be used as a decorative way to serve sushi or sashimi.
Nature’s Pride selects only those banana leaves that are suitable for ‘culinary’ applications. After all, the leaves must be sufficiently strong to also serve as packaging. The Tani variety meets this requirement. This banana variety is actually grown specifically for this purpose.
Buddha finger
Is Buddha finger really a citrus fruit?
Where citrus is reminiscent of oranges, lemons or limes, Buddha finger is an exclusive outsider. The citrus fruit most resembles a hand. That is why Buddha finger is also called Buddha’s hand in English. The finger-like segments contain white, seedless flesh beneath the thick skin. The first taste impression is like a lemon, but with a sweeter and milder taste. With its yellow-green colour and, especially, its shape, Buddha finger is a specialty that adds value to any assortment.
Dragonfruit
The red version of dragonfruit is also tasty
Red dragonfruit shares its recognisable exotic looks with its yellow counterpart. These cactus fruits are surrounded by green scaly spikes that are curved around the fruit. Although its name is officially red pitahaya, the colour is actually pinkish red. Depending on the variety, the fruits contain white or red flesh, with a slightly sweet accent. Inside, the numerous black seeds stand out. They are edible.
Finger lime
Finger lime is the caviar among exotics
It is called a finger lime for a reason: the fruit has the shape and size of a finger. Its citrus fruit identity, however, is less obvious. It is mainly the (dark) green to brown-red colour that makes it impossible to compare the fruit with other citrus fruits. The same is true for the inside. The flesh consists of numerous pearls that have given the finger lime the name citrus caviar. Colours vary from orange-red and lime green to yellow. The taste is fresh and lime-like. When the pearls burst open in your mouth, they give you a fresh blast of flavour.
There are several varieties available. Emerald is recognised by its lime-green flesh, with a dark purple to black skin. The Byron Sunrise variety has red-orange flesh and chestnut brown skin. Yellow owes its name to the bright yellow flesh, found inside the green-yellow skin. All three varieties have a similar lime flavour.
Yellow Pitahaya
Recognisably exotic, striking yellow
Few fruits have a more exotic appearance than yellow pitahaya. Not only because of the bright yellow colour, but also because of its shape. The striking skin is thick and scaly.
Pitahaya also exists in red and pink varieties. The yellow version is slightly smaller, but its taste is slightly sweeter than the other varieties. The white, juicy flesh contains many small black seeds that are edible.
Coconut
Coconuts: the finishing touch to your range
The coconut is the archetypical tropical fruit. Hard in shape, with a brown colour and a hairy look. Officially it is not a fruit: the nut is the seed of the coconut palm.
The three ‘eyes’ at the bottom of each fruit are typical for coconuts. Coconuts contain delicious coconut milk that can be drunk straight from the fruit. The soft and sweet flesh is also a delicacy. Nature’s Pride supplies coconuts of the Goa variety.
Kumquats
Small kumquats can be eaten skin and all
Kumquats are a citrus fruit with an unexpected property: the orange peel is perfectly edible after washing. The small fruits, 3 to 4 cm in size, most resemble mini oranges. The taste is also similar: spicy, a little bit sour to sweet.
Lime
Simultaneously spicy and fresh: limes
Known as a citrus fruit, a great condiment with its spicy and fresh accents: limes. The round fruit with a diameter of around 6 centimetres can be recognised by its dark green color and thick skin.
Limes are slightly smaller than lemons and also a little less sour. Not only is the light green flesh very tasty, limes also stand out because of their aromatic scent.
Mangosteen
The surprise is underneath the skin
The mangosteen has an unmistakably exotic look. The round mangosteen has a dark brown to purple skin with a crown on top.
When the fruits are ripe, the firm skin is easy to cut. Underneath, the fruit is divided into 4 to 7 segments. The white flesh of the mangosteen is soft, juicy and sweet. The seeds you may find in some segments are not edible. Nature’s Pride supplies mangosteen in small or super sizes.
Maracuja
The other passion fruit
Maracuja belongs to the passion fruit family and is also known as ‘yellow passion fruit’. The oval fruits owe their name to the yellow-green skin. It is leathery and inedible. Inside the maracuja you will find yellow-orange pulp, full of small edible seeds. The taste is sweet and sour.
When the maracuja is ripe, the skin becomes wrinkly. As a result, the fruit sometimes misleads the consumer, because the association with rotten fruit is easy to make. But in actual fact, a ripe maracuja is not only a delicacy but also contains important nutrients.
Medjool dates
Dominant in the range
Of the hundreds of date varieties available, the Medjool date is the best known and also one of the larger varieties. Once harvested, this variety acquires its recognisable wrinkled skin and deep brown colour.
Medjool dates are especially popular because of the taste of their tender flesh. It is reminiscent of the sweetness of honey, combined with the texture and stickiness of soft caramel. The seeds inside the dates are not edible.
Green asparagus
Crispy, flavorful green asparagu
The green asparagus is the most commonly eaten variety. (Light) green asparagus are most often on the menu, apart from in the Netherlands – where the white version is considered a delicacy. The colour is not the only difference. Because the green variety grows above the ground, unlike the white one, it is tinted by the sunlight.
Green asparagus appeal mainly because this vegetable has more flavour. Its characteristic taste is fuller and more intense, while it also contains more vitamins. The straight and high-fibre stem does not require peeling. The tip is always firm and closed.
White asparagus
A popular delicacy in Dutch cuisine
Known as ‘the white gold’ in the Netherlands, it is obvious that white asparagus are very popular. Fans appreciate the mild taste and refined texture. Remarkably, it is mainly the Netherlands where consumers prefer the white variety.
In Mediterranean countries, green asparagus is the first choice. White asparagus have straight and high-fibre stems. In they optimal condition, the vegetables have a firm and closed tip.
Green mini asparagus
The green mini asparagus packs a big flavour
Nature’s Pride also supplies green asparagus in a smaller variety. Green mini asparagus are around 10 cm long and light green in colour. Their modest size is not the only point of distinction compared with their ‘ordinary’ counterparts.
Connoisseurs think that green mini asparagus are even more subtle in taste. Crispier, more delicate, and therefore very refined.
Haricots verts
Haricots verts: the name says it all
The name ‘haricots verts’ gives away these long, green beans’ origin: France. The slender beans have much in common with regular green beans, although the shape is usually much straighter. The main difference is in the slightly more intense and refined taste.
Long beans
A sizeable bean
The longest bean on the fresh produce shelf is undoubtedly the long bean. A length of up to 90 centimeters is not unusual. Long beans are firm in texture, yet deliciously tender and sweet in taste. The flavour is not unlike the more famous green bean. Small white peas can be found in each long bean.
At Nature’s Pride, you can order the Samchook variety: a type of long bean that combines a fresh green colour with a crunchy bite and a slightly sweet taste.
Mangetout
The crunchy freshness of young mangetout
Mangetout is one of those crops that is better harvested earlier rather than later. The skin of young mangetout is tender and the bean do not have skins yet. With its fresh bright green colour, this vegetable has a summery appearance, with a mild and sweet taste.
The skin is smooth, with a crunchy texture. Inside you will find soft, almost flat peas that are already visible on the outside. There are 5 to 7 peas per pod.
Beetroot
Superfood for centuries: beetroot
Beetroot is a vegetable that has been known for its nutritional value for centuries. Although beets are often red in colour, the vegetable is also available in other hues. The red colour comes from a substance called betanin. Dark red beets that you order from us have a striking pattern of pink and white rings.
In recent years, beets have become a superfood because they contain plenty of fibre, nutrients and antioxidants. It is a root vegetable with a slightly sweet, refreshing taste. The taste of yellow beets is even milder.
Galanga
A popular guest in Asian cuisine
Galanga is the root of the laos plant, which has much in common with its better-know relative: ginger. Indonesian, Malaysian and Thai cuisines cannot do without laos, as galanga is also called.
The taste also resembles ginger, but with accents of pepper and citrus. The root gives off a delicious, pungent aroma. The knobby roots have a hard peel that can be white-yellow to pale pink. The galanga is known for its rich taste. It offers bitter, sour and spicy aspects.
Horseradish
A real kickstarter for many recipes
Horseradish is known as a garden plant that is also found in the wild. Its root is edible, although careful dosing is required: horseradish is known for its strong flavour. It is reminiscent of mustard.
Spicy horseradish is a real kickstarter for dishes, dressings and sauces. The rhizome is creamy white. Relatives of horseradish include the radish and black radish.
Purple carrot
Purple carrot adds colour to recipes
Purple carrots are an outsider among tubers; after all, there are not many vegetables with a purple colour. The purple carrot owes its striking hue to its anthocyanin content, the agent that determines its colour. The inside is somewhere between purple and orange.
In terms of taste, the carrot beats its peers, because it is by far the sweetest. Carrots – including the purple variety – have a firm bite. The elongated round root tapers downwards.
Sweet potato
Sweet potato can be used in many preparations
The shape may look a lot like the regular potato, but sweet potatoes deserve a place of their own on the menu, if only for their flavour. Compared with regular potatoes, they taste a little sweeter and milder. The somewhat fibrous flesh varies in colour, but is usually orange.
Sweet potatoes are sometimes called yams in the United States. Hundreds of varieties are available. They differ in shape as well as colour. Sweet potatoes can be prepared in the same way as the ‘regular’ potato, making it a highly versatile vegetable in the kitchen.
Butternut squash
Increasingly used as a meat substitute
Out of the multitude of pumpkin varieties on the market, the Coquena Argentum is one of the tastiest. Its bright orange flesh is pleasantly sweet with a nutty accent, thanks to the many hours this crop spends basking in the sun. It is exactly for this reason that Nature’s Pride only imports this variety.
The shape and colour are typical of butternut squash: vase-like with a long neck and a round base. Butternut squash skin is soft to the touch, cream to yellow in colour and easy to remove for preparation. Leaving it to ripen for longer positively affects colour and taste, Colouring this fruiting vegetable an even deeper orange and further increasing its sweetness.
Rice
A staple grain
A staple that elevates any meal. Sourced from the finest paddy fields and meticulously processed to retain its natural flavor and texture, rice offers a perfect balance of taste and nutrition.
Wheat
Essential for making bread and pasta
A top-tier grain celebrated for its superior quality and versatile applications. Grown in prime agricultural regions and carefully milled to preserve its natural goodness, wheat is perfect for all your baking and cooking needs.
Barley
Often used in soups, stews
A versatile and nutritious grain that brings both flavor and texture to a variety of meals. Sourced from high-quality crops and carefully processed, barley is perfect for hearty soups, stews, salads, and more.
Spelt
Nutty flavor and chewy texture
An ancient grain celebrated for its nutty flavor and hearty texture. Sourced from the finest fields and carefully processed, spelt is a versatile addition to any kitchen, ideal for a range of culinary applications.
Oats
Commonly used in breakfast cereals and baking
Oats are a staple for healthy eating. Sourced from the finest fields and meticulously processed, oats are perfect for creating wholesome breakfasts, hearty snacks, and nutritious baked goods.
Rye
Distinctive, hearty flavor
A robust and flavorful grain that brings distinctive character to your dishes. Cultivated from the finest rye crops and expertly processed, rye is perfect for creating hearty breads, savory dishes, and a range of innovative recipes.
Millet
A small versatile grain
A versatile and nutritious grain that stands out for its delicate flavor and rich nutritional profile. Cultivated with care and precision, millet is ideal for a wide array of dishes, from comforting porridges to vibrant salads and grain-based side dishes.
Buckwheat
Often used in pancakes and noodles
An ancient grain with a distinctive nutty flavor and versatile applications. Carefully sourced and expertly processed, buckwheat is perfect for a variety of dishes, from hearty breakfast bowls to savory salads and baked goods.
Amaranth
A high-protein grain with a slightly nutty flavor
Known for its high protein content and rich flavor. Sourced from the best fields and carefully processed, amaranth is ideal for a range of culinary applications, from hearty porridges to innovative salads and baked goods.
Teff
Unique flavor and exceptional nutritional profile
cherished for its tiny size and rich history. Cultivated with care and precision, this teff is perfect for a variety of traditional and modern recipes, from the classic Ethiopian injera to hearty salads and nutritious porridge.
Sorghum
Used in a variety of foods and as animal feed
Known for its adaptability and rich flavor. Carefully cultivated and processed, this sorghum is perfect for a variety of culinary uses, from hearty dishes and side items to gluten-free baking and grain salads.
Farro
An ancient wheat grain with a nutty flavor and chewy texture
Revered for its nutty flavor and chewy texture. Sourced from the finest farro fields and carefully processed, this versatile grain is perfect for enhancing a variety of dishes, from hearty salads and soups to wholesome grain bowls and baked goods.
Chia Seeds
Tiny, nutrient-dense seeds known for their high omega-3 content
A tiny superfood with a big impact. These nutrient-dense seeds are packed with essential nutrients and offer a versatile addition to your diet. Sourced from top-quality chia farms and meticulously processed, chia seeds are perfect for a range of culinary applications, from nutritious smoothies and puddings to baked goods and savory dishes.
Flaxseeds
Rich in fiber and omega-3 fatty acids
A nutrient-rich powerhouse that offers a subtle nutty flavor and numerous health benefits. Sourced from top-quality flax farms and meticulously processed, flaxseeds are ideal for enhancing a wide range of dishes, from smoothies and baked goods to salads and snacks.
Pumpkin Seeds
High in protein, iron, and magnesium
A versatile superfood packed with flavor and essential nutrients. Carefully sourced and processed, these seeds offer a delightful addition to a variety of dishes, from snacks and salads to baked goods and trail mixes.
Sunflower Seeds
High vitamin E and healthy fat content
A versatile and wholesome addition to your diet. Sourced from high-quality sunflower farms and carefully processed, these seeds are perfect for snacking, cooking, and baking, adding a nutty flavor and a nutritional boost to a variety of dishes.
Sesame Seeds
Small seeds with a nutty flavor
Sourced from high-quality sesame crops and meticulously processed, these seeds are a versatile ingredient that enhances a variety of recipes with their nutty taste and impressive health benefits.
Hemp Seeds
Packed with protein, omega-3, and omega-6 fatty acids
Sourced from the finest hemp farms and meticulously processed, these seeds offer a versatile and healthful addition to your diet, enhancing a variety of dishes with their rich nutrient content and delightful texture.
Poppy Seeds
Known for their crunchy texture and nutty
Sourced from the finest poppy fields and carefully processed, these seeds offer a unique taste and texture, enhancing a variety of recipes from baked goods and pastries to salads and dressings.
Quinoa Seeds
High in protein and essential amino acids
Nutrient-rich superfood celebrated for its remarkable health benefits and culinary adaptability. Sourced from top-quality quinoa farms and carefully processed, these seeds are perfect for a range of dishes, from salads and bowls to soups and side dishes.
Mustard Seeds
Known for their sharp, tangy flavor
Sourced from high-quality mustard fields and meticulously processed, these seeds offer a unique, zesty kick to a wide range of recipes, from savory dishes and condiments to pickles and marinades.
Coriander Seeds
These seeds have a citrusy flavor
Sourced from high-quality coriander fields and expertly processed, these seeds offer a warm, citrusy spice that enhances a variety of dishes, from savory stews and curries to baked goods and marinades.
Fennel Seeds
Sweet, licorice-like flavor
Sourced from the finest fennel crops and expertly processed, these seeds offer a unique taste and versatile application, making them a must-have for a variety of culinary creations, from savory dishes and snacks to baked goods and herbal teas.
Cardamom Seeds
Known for their aromatic, spicy-sweet flavor
Sourced from top-quality cardamom farms and expertly processed, these seeds offer a unique, spicy-sweet flavor that enhances both sweet and savory dishes, making them a versatile ingredient in global cuisine.
Salmon
Delicate, Flavorful Salmon
Salmon is one of the most popular types of fish, known for its rich flavor and vibrant color. While other fish varieties like cod are lighter in taste, salmon offers a fuller, more luxurious flavor profile. The difference isn’t just in taste but in its texture and nutritional content as well.
Salmon stands out for its delicate, buttery texture and natural oils that keep the meat tender and moist. Its flavor is enhanced when grilled, baked, or smoked, offering versatility in a wide range of dishes. Packed with omega-3 fatty acids, protein, and essential vitamins, salmon is as nutritious as it is delicious. The meat is firm yet flaky, making it easy to cook, while the distinctive pink or orange hue indicates its high-quality, nutrient-rich content. Perfectly prepared, salmon is succulent with a melt-in-your-mouth experience.
Carp
Mild, Flaky Carp
Carp is a traditional freshwater fish, widely consumed in various parts of the world, particularly in Eastern Europe and Asia. While fish like salmon or trout are known for their richness, carp offers a milder flavor with a distinctive earthy undertone. The contrast between carp and other fish lies not only in flavor but also in texture and preparation methods.
Carp’s appeal comes from its tender, flaky meat, which absorbs marinades and spices well, making it a versatile choice for frying, grilling, or baking. Known for being high in protein and containing essential nutrients, carp is a healthy option for many dishes. Its meat, though slightly more bony, is flavorful and becomes tender when properly cooked. The light yet satisfying taste of carp makes it a perfect complement to heartier ingredients or bold seasonings, providing a wholesome and fulfilling meal.
Trout
Tender, Flavorful Trout
Trout is a beloved freshwater fish, prized for its delicate flavor and tender texture. While other fish like bass may offer a more robust taste, trout stands out for its subtle, sweet flavor and soft, flaky flesh. This distinction extends to its preparation and culinary versatility.
Trout is favored for its light, yet rich taste, which makes it a popular choice for grilling, baking, or pan-frying. Its flesh is known for being tender and moist, with a fine flake that is easy to cook. Rich in omega-3 fatty acids and essential nutrients, trout is both delicious and nutritious. The fish’s pale pink or orange flesh, along with its mild flavor, pairs well with a variety of herbs, spices, and side dishes. When cooked to perfection, trout delivers a delicate, melt-in-your-mouth experience, ideal for a refined and satisfying meal.
Tilapia
Mild, Versatile Tilapia
Tilapia is a popular freshwater fish known for its mild flavor and versatility in cooking. While other fish like cod offer a firmer texture, tilapia is distinguished by its delicate taste and smooth, flaky flesh. This makes it a go-to choice for a variety of culinary applications.
Tilapia is appreciated for its subtle, clean flavor, which makes it an excellent canvas for different seasonings and cooking methods. Its tender, flaky texture holds up well whether baked, grilled, or sautéed. Low in fat and high in protein, tilapia is a healthy option that also cooks quickly, making it ideal for busy weeknight meals. The pale, white flesh of tilapia is easy to work with and pairs well with a wide range of herbs, spices, and sauces. When cooked properly, tilapia offers a mild, satisfying taste and a light, pleasant texture.
Sea Bass
Delicate, Flavorful Sea Bass
Sea bass is a highly regarded fish known for its mild, yet flavorful taste and tender texture. While other fish like swordfish or tuna are known for their stronger flavors, sea bass offers a more subtle, refined taste that highlights its delicate, flaky flesh.
Sea bass is prized for its sweet, buttery flavor, which becomes even more pronounced when grilled, roasted, or pan-seared. The flesh is tender and moist, making it ideal for a variety of preparations. Rich in healthy fats and essential nutrients, sea bass provides both taste and nutrition. Its smooth, white flesh pairs beautifully with light sauces, citrus, and fresh herbs. When cooked to perfection, sea bass delivers a sophisticated dining experience with a delicate, melt-in-your-mouth texture that is both satisfying and elegant.