FRESCO offers a wide range of high-quality fresh fruits, fresh vegetables, traditional cooked food products, and preserved food items in convenient canned and bottled formats. Our products are carefully selected and hygienically processed and packed to preserve their natural taste, freshness, quality, and nutritional value. We provide authentic Sri Lankan food products suitable for retail, supermarkets, restaurants, hotels, food service, wholesalers, distributors, and international export markets.
Our Aachis Lime Pickle is a Sri Lankan Lime pickle manufactured to the highest quality to tease your taste buds. This lime pickle recipe has been passed on for 8 decades and this lime pickle is one of the Sri Lankan delicious lime pickles brands ever. We manufacture in house in our state of the art factory.
FrescoV Jack Seeds in Brine are made from carefully selected mature Sri Lankan jackfruit seeds. The seeds are hygienically processed, cooked, and preserved in brine to maintain their natural taste, texture, and nutritional value. Ready to cook and convenient for home, restaurant, and industrial food applications.
Our product is manufactured under strict quality standards using premium raw materials. It is free from artificial colours and preservatives, making it a healthy and authentic choice for international markets.
Product Features:
Premium Export Quality
100% Natural & Vegan
Carefully Selected Jack Seeds
Cooked & Preserved in Brine
Ready to Cook
No Artificial Colours or Preservatives
Rich in Protein & Dietary Fiber
Hygienically Processed
Authentic Sri Lankan Product
Age-old Sri Lankan culinary tradition fused with the cuisines of Portuguese, Dutch, and British conquerors, in addition to Malay settlers has resulted in a breathtaking array of condiments. We have chosen the best among these while adding daring touches of our own, to create an exciting range of authentic Sri Lankan condiments.
We assure you that all our products are very pure and give the finest taste. Our manufacturing process is undergone through strict hygienic conditions and we use the latest technology to maintain the quality of every ingredient that we have been always chosen for our customer's satisfaction.
Age-old Sri Lankan culinary tradition fused with the cuisines of Portuguese, Dutch, and British conquerors, in addition to Malay settlers has resulted in a breathtaking array of condiments. We have chosen the best among these while adding daring touches of our own, to create an exciting range of authentic Sri Lankan condiments.
We assure you that all our products are very pure and give the finest taste. Our manufacturing process is undergone through strict hygienic conditions and we use the latest technology to maintain the quality of every ingredient that we have been always chosen for our customer's satisfaction.
"It's a gastronomic gift from Malaysians to Sri Lankans. Originally adopted from local Malay community, now this is a permanent fixture in any celebration menu. It's looks exotic & colourful at the same time it's charm you taste buds with explosion of flavours from sweet to hot with a hint of pleasant sour note
Achcharu is a Sinhala term to describe a mix of ingredients and is used to add flavor to a main meal, especially lunch. Achcharu is made in various ways in different parts of the island and varies in taste from region to region. Some favorite bases include mango, lime, onions with chilli, olives and ambarella . Bottled versions of Achcharu are also available.
Method:
01.Clean and quarter 5 or 6 limes or the number that can fill the pickle jar you are using.
02.Fill or cover them with as much salt as you can and then put them in a clean jar or jam bottle. Cover the bottle and set aside for a day.
03. Uncover the bottle the next morning and place under the sunlight during the day-time. Cover the bottle in the night. Repeat this process for around 7 to 10 days.
04. After 7 or 10 days, squeeze the juice of about 10 limes. Add the turmeric powder, crushed fenugreek seeds and optional crushed chillies to the juice.
05. Pour the juice mixed with the spices into the jar of sun-dried limes. The juice needs to cover the limes in the bottle so if you need to, squeeze some more lime juice into the bottle.
06. Repeat the covering and uncovering process under sunlight for another 5 days.
07. At the end of around 15 days, the lime pickle is ready to be eaten.
