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The scientific name of the strawberry is "Fragaria × ananassa" and is one of the oldest varieties of the Rosacea family. Strawberry is cultivated throughout the whole American continent from north to south. It has a cooling effect and is highlighted with a substance called salicylic acid; also it contains minerals and organic acids, ideal for removing excess uric acid in our body.
Strawberry is one of the potent antioxidants that nature gives to us, prevents infections and fights nutritional deficiency. Vitamin C, calcium, manganese, potassium, phosphorus, zinc and others, are located in strawberries.

Consumption:
Bright red fruit used for the preparation of food, desserts and beverages. Its appearance and physical characteristics such as flavor and fragrance make it unique and exemplary in the fresh and frozen market.

Mexican strawberry is distinguished worldwide for its unique flavor, color and firmness, characteristics that make it ideal for fruit processing and distribution. The strawberry is the most widely used for the industry of frozen, lyophilized, dehydrated, bases and marmalades.

Originally from Asia with sweet and nutritious flavor, it has spread to tropical areas of the world. Mango is rich in potassium, vitamin C, E and beta-carotene with powerful antioxidant to help delay cellular aging.

Known for providing large amounts of fiber that give satiety and fight constipation.

Consumption:
Mango can be used in both sweet and savory preparations; also it maintains good consistency after cooking. Its unique flavor is sweet to the palate of the consumer in its different varieties.

Raspberry contains large amounts of vitamins, minerals and high in antioxidants. Ellagic acid, present in the raspberry, has an ant carcinogenic effect and inhibits the formation of tumor cells in various body parts.

Good intestinal regulator due to its pectin content; also fights fever and is used as anti-inflammatory of the joints. Excellent fruit for the treatment of the skin, tonic and exfoliant.

Consumption:
Raspberry is consumed fresh, in jams or frozen. Used in desserts, liquors, yogurts and fruit salads. Raspberry is also used for making infusion expectorants.

Blackberries can be found in wild fields and forests, but now we can find it under agricultural technology.
Blackberries are known for their contribution of folic acid and vitamin B3, beneficial substances for the nervous system. Effective in combating anemia, constipation and infections.

The blackberries have one of the highest antioxidant values, representing an effective tool against free radicals.

Consumption: Excellent fruits to make jams and syrups. In recent years blackberry has been increasingly demanded for making desserts.

Powerful antioxidant that contains a beneficial impact on health. Small but excellent antiseptic, antioxidant and anti-inflammatory fruit due to the presence of flavonoids.

Blueberries contain few calories, high in fiber, vitamin C, E, folic acid and calcium. Anthocyanins are those who provide the characteristic color and concentrates on its skin.

It also improves visual sharpness, cognitive function, prevents cancer, prevents cell oxidation, improves venous return and maintains blood pressure.

Consumption:
It´s incorporated in our food in different ways, fresh or frozen, for decorating desserts, salads, snacks and drinks. The blueberry is a highly sought fruit nowadays because of its properties that benefit our health.