67% Crunch. 33% Gold. Hand-cut native Sayote fermented in a heritage brine of coconut vinegar and turmeric for the perfect fried-food pairing.

Deep molasses notes balanced by the tart punch of whole lemon pulp. A zero-waste 'market rescue' with a sophisticated bitter finish.

A tropical punch of concentrated kiwi fruit deepened by brown sugar. Natural black seeds provide a nutty texture to this tangy, exotic spread.

A golden fusion of honey-sweet persimmon and vibrant kiwi, slow-cooked with brown sugar for a rich, jammy depth. Each bite starts with a smooth, mellow sweetness that melts away into a bright, tangy spark.