Origin
Twelve hours
from field to lid.
Our dragon fruit is grown on organic smallholdings in Bangladesh. We buy the whole harvest, at a fair price, from farmers we can name.
The growers
Locally sourced is not a slogan. It is a supply chain.
Dragon fruit thrives in Bangladesh's warm, fertile soil, yet most of it is sold raw and undervalued. We partner directly with organic growers in Madhupur, and the Tangail hill tracts paying above market rate for fruit that meets our grade, and committing to the full season rather than one convenient week.
3
Grower families
0
Chemical sprays
24h
Field to kettle
One day in a batch
The jar is made in a single day.
05:40
Harvest
Fruit is cut by hand at first light, when the flesh is coolest and the sugars are at their peak.
09:15
Sorting
Every fruit is graded. Anything bruised, under-ripe or over-ripe leaves the line.
11:00
Wash & cut
Triple-washed in filtered water, hand-scooped, seeds kept whole.
13:30
Slow kettle
Cooked low with pure black cumin honey, fruit pectin and citric acid, stirred by hand, never boiled hard.
16:20
Fill & seal
Hot-filled into sterilised glass, vacuum sealed, batch stamped.
18:00
Rest
Jars cool overnight and set naturally before the batch is released.
Sustainability
Glass, not plastic. Season, not shortcut.
Our jars are fully recyclable and made to live a second life in your home. And because we only produce when the fruit is in season, a short harvest means fewer jars on the shelf never a compromise on the recipe.