WINNER PLACE CO., LTD.

Thailand
53/55 Moo 3, Tiwanon Road
11120 Banmai, Pakkred, Nonthaburi Thailand
Tel: 668-40122292 Fax: 662-9618860
Fruit, Fruit Products
www.thaiwinnerplace.com

Rambutan, Mangosteen, Longan, Asparagus, Dragon Fruit, Baby Corn, Fresh Fruits, Longan, Guava, Tamarind, Fresh Vegetables, Asparagus

COMPANY INFO...

 

Fruit Supplier, Vegetable Supplier of Thailand
WELCOME TO WINNER PLACE

Winner Place Co., Ltd specializes in the export of high quality fresh fruits and vegetables. We source directly from farms and cooperate closely with leading pack houses and manufactures to create and export a wide range of food products.

We consolidate shipments for supermarkets, importers, restaurants, hotels and resort chains worldwide.

 

 

 

Fresh Fruits:
 
      Mangosteen: It is known as the ‘Queen of fruit’. A thick and soft reddish-purple rind covers pulp which is segmented like that of an orange. The white, moist, soft and juicy flesh is sweet and aromatic. Mangosteen is enriching with fiber, Vitamin B, vitamin C, calcium, and phosphorus.

        Rambutan:  It is an oval shaped fruit with a bright red to orange red skin when ripe. The skin is covered with soft fleshy spine and the flesh is translucent, sweet and has a juicy liquid reminiscent of a grapes. It contains one seed which is easy to peel off. Rambutan is a good source of vitamin C. The flesh is high in sugar and mineral.

       Dragon Fruit: Perennial, climbing cactus with triangular fleshy stems, that can grow 1-3 meters high or more and develop many side branches. On the edges of the stems, fine spines 3mm long, form in clusters of 3-6 at 1-2cm intervals. Sweet scented flowers with waxy.

        Longan: The globular shape with brownish green longan has a white flesh which surrounds a black seed. Longan taste very sweet and juicy. Longan is high in calcium and phosphorus.


    Sweet Tamarind: The 3-8 inch long pod is usually green before it ripe. The pods may contain from 1 to 10 large, flat, glossy brown, seeds embedded in the brown, edible pulp. As the pods mature, the pulp become juicy and turns brown or reddish-brown. When fully ripe, the shells are brittle and easily broken. The pulp dehydrates to a sticky paste enclosed by a few coarse stands of fiber. The pulp has a sweet/sour flavor. It is rich in Vitamin B and calcium.

    Sapodilla: The flesh varied from shades of brown and sometime reddish-brown with a smooth and texture. It has a sweet and pleasant flavor resembling that of a pear. Fruit can be seedless but usually have from3-4 hard, black, shiny flattened seeds. Sapodilla is nutritious and mostly eaten as fresh fruit. It is high in sugar, vitamin A, vitamin C, calcium, and phosphorus.

      Carambola: In general the sweet varieties have thicker, fleshier ribs. It has an edible thin, waxy bright yellow skin and sweet, juicy almost translucent yellow flesh. Star fruit (the sweet variety) can be eaten out of hand or sliced and used as a garnish or in salads whereas the juice can be use in tropical drink. An excellent source of vitamin C and fiber.

     Lychee: There are popular varieties of lychee: Hong-hooway, Gim-jeng, and Emperor. The shape of most lychees is oval, heart-shaped, or nearly round. It has a thin, leathery rough skin which is pink to strawberry red in color. The flesh is white, translucent, firm and juicy. The flavor is sweet, fragrant and delicious. It has one seed which can be separate from the flesh easily. This luxury fruit is enrich with iron and vitamin C. Three lychee fruits would meet a third of an adult’s daily Vitamin C requirement.

 

Fresh Vegetables:
      Asparagus: has a fleshy spears topped with bud-like compact heads. It has a succulent taste and tender texture and has been considered a delicacy since ancient times. The edible are the young stems which need to boil for 10 to 15 minutes before eating. Raw asparagus may cause nausea or diarrhea. The fleshy roots are a good source of starch. Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.

  
      Baby corn:  is a tall, straight annual plant with the creamy-white, long cob. The small seeds which are around the cobs are light yellow color and called fish roe. There is a clear, green, silky fiber between the flesh and the skin. The young baby corn is firm and crispy. It can be eaten raw or cook in many recipes. Baby corn is high in vitamin A, carbohydrate, and phosphorus.

      Yard long bean: has a long and green succulent pods. The young pod has crisp flesh and smooth skin while the mature pod is swell out and tough. The skin is wavy and rough with kidney-shape seeds inside. The plant is propagated through seeds. It can be eaten with soup or fried with other vegetable. Amino acid in yard long bean produces high protein and enrich with calcium, phosphorus, and fiber that helps reduces cholesterol.

    Bird Chilli (Red): A very hot tiny chilli 3-4 cm long. The skin color is red and green and the taste is hot. Most people will find these very hot even without the seeds. This little vegetables are utterly delicious and an essential part of the cuisine. It is used mainly in Thai, Chinese, Indonesian, Malaysian, Indian or Spanish dishes.

     Sweet Pea: A sweet pea is an annual climber plant that can grow along any support which is provided. The green, crispy pods are flat and slightly curve with 5-7 green seeds inside. There are two types of sweet peas. First one is the seeds are edible and preferably boil before cooking. The second one is the entire pod is edible. The outer skin is thin and smooth, can be eaten as fresh vegetable, boil, or fried. It is enrich with carbohydrate, protein, iron, calcium, phosphorus, and beta carotene.

      Lemon Grass: is a long thick grass with leaves at the top and a solid portion several inches long at the root end. The lower portion is sliced or and used in cooking. The fresh stalks and leaves have a clean lemon like aroma because they contain an essential oil. As a spice, fresh lemon grass is preferred for its vibrant flavor. Lemon grass is used in all sorts of dishes and also extract into oil. It is also a good source of Folate, Magnesium, Zinc and Copper Iron and Potassium.

      Yard Long Bean: has a long and green succulent pods. The young pod has crisp flesh and smooth skin while the mature pod is swell out and tough. The skin is wavy and rough with kidney-shape seeds inside. The plant is propagated through seeds. It can be eaten with soup or fried with other vegetable. Amino acid in yard long bean produces high protein and enrich with calcium, phosphorus, and fiber that helps reduces cholesterol.

     Keffer Lime Leaf: Glossy dark green leaves are joined together end to end, forming a figure eight patterns. It adds a refreshing taste that

     Chinese Morning Glory: Chinese water convolvulus is an annual plant with straight, segmented stem that do not creep along the ground. The green leaves are long and tapering. The tender shoot tips and leaves are eaten fresh or lightly cooked. It is rich in vitamin A and protein

     Holy Basil: It is a small annual plant with green edges leaves. The young stem is covered with soft hair. The flowers grow along the end of the branches with white or purplish petal. It is a fragrant herb that is used to enhance the Thai dishes. There are two kind of sacred basil: the more flavored red basil has dark green leaves with reddish purple stem while the other one with milder flavor has medium green leaves with very light green stem.

     Sweet Basil:  It is a hairy, labiates plant, growing about 3 feet high. The stem is obtusely quadrangular; the leaves are dark green with smooth surface and a pointed tip. The flowers are white and grow on long stalks in several layers at the end of branches. The young leaves can be eaten as fresh vegetable or added to food to give a pleasant aroma. Volatile oil can also be extracted from the leaves.

        Okra: Okra is a tall growing, warm-season, annual vegetable that grows into a bush. The green pod is long and tapering and covered with soft down. It has a jagged ridge throughout the pod and the end is pointed. The young pod has a crispy flesh and become tough as it ripens. Okra is powerhouse of valuable nutrients. Nearly half of which is soluble fiber in the form of gums and pectin's which helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy decreasing the risk of some forms of cancer.