La Palma

Who's behind it

La Palma is the specialist and importer behind our seasonal exotics. Not a grower, but a buyer who follows one thing all year: where does the best passion fruit and exotic fruit come from right now. Instead of buying the same country for twelve months, the origin shifts with the season. For passion fruit that means in practice multiple countries through the year, from Vietnam and Colombia to France and Spain. So there's rarely a dead season when the fruit arrives pale, sour or half-ripe. The rest of the exotic range works the same way: mango, lychee, pomegranate and dragon fruit come from the origin that's in season at that moment.

What really sets it apart

The difference is in the choices per product. Passion fruit sits on our list from at least four origins through the season: Vietnam, Colombia, organic from France and tree-ripened from Spain. Tree-ripened means the fruit ripened on the plant and wasn't picked green, which you taste in the acidity and the aroma. Mango you buy by variety rather than generic: Osteen is creamy and fibre-free, Irwin smaller and more aromatic. Where it's possible, fruit arrives ready to eat or tree-ripened, so you can process it the same day. For you as a chef that removes the guesswork: you know what variety you're getting and how it behaves in a coulis, a dressing or raw on the plate.

How to stand out with this

Put the variety on the menu. "Osteen mango" or "tree-ripened passion fruit" reads differently from "exotic fruit" and shows the guest you know what you're sourcing. Use passion fruit as a sharp acid note against fat: with a rillette, a fermented cream or a fatty fish the acidity cuts right through. Save the pulp with seed for the crunch, or sieve it for a smooth gel. Switch with the season instead of holding to one fruit: dragon fruit and star fruit for colour and shape, lychee and pomegranate as the range peaks. Ask about the origin of the week, then you're cooking with the fruit that's best right now.