Nubaria & Beheira
West of the Nile Delta
Desert land reclaimed and watered by Nile canals, now one of Egypt’s main citrus belts. Much of the country’s navel and Valencia orange crop grows here, alongside vineyards.
Our story
Grown in Egypt, picked for you
Try-H-Go brings you fresh Egyptian fruit in its natural season and Sinava, our own extra virgin olive oil — honest produce, clearly labelled and delivered to your door.
Rooted in Egyptian groves
Egypt is one of the great fruit gardens of the world — from the citrus belts of the Delta and Nubaria to the mango groves of Ismailia, the pomegranates of Upper Egypt and the olive trees of Sinai and Siwa. Yet a lot of fruit is picked early and kept in storage for months, and genuine extra virgin olive oil can be hard to trust.
Try-H-Go was started to change that. We buy fruit in its natural season from Egyptian growers, check and pack every order by hand, and make our own olive oil — Sinava — cold-extracted and sealed away from light.
We are a small team, and we keep our promises small and specific: tell you what is in the box or the bottle, where it comes from when we know it, and how to enjoy it at its best.
- Fruit picked in its natural season
- Sinava — our own cold-extracted olive oil
- Cash on delivery across Egypt
What we care about
Four promises behind every crate, box and bottle.
Freshness
Fruit tastes best when it ripens on the tree and reaches you soon after. We follow the seasons instead of fighting them, and keep Sinava stock moving so the oil is always fresh.
Honesty & traceability
No vague labels. Each product says what it is and its size and — where known — its origin, variety and season, so you can choose with confidence.
Careful handling
Fruit bruises and oil ages when they are handled badly. Fruit travels in ventilated crates and boxes; Sinava goes into dark glass and tins.
Care for growers
Orchards and olive trees take years of work before they give a harvest. We want fair, lasting relationships with the growers we work with — good produce starts with them.
Where Egyptian fruit and olives grow
Egypt grows an amazing range of fruit, each region with its own climate and character. Here is a short guide to some of the best-known areas.
Qalyubia & Sharqia
Eastern Nile Delta
Old, fertile Delta farmland with long-established citrus orchards. In winter the fields of Qalyubia are known for strawberries picked for Egyptian tables and for export.
Ismailia
Suez Canal region
Egypt’s best-known mango country: sandy soil, drip irrigation and a hot summer produce varieties such as Ewais, Zebdia and Keitt, alongside citrus and strawberries.
Assiut & Upper Egypt
Nile Valley
Pomegranates thrive in the dry heat of Upper Egypt — the town of Manfalut in Assiut has even given its name to a classic Egyptian variety — together with dates and grapes.
North Sinai
El Arish & the coastal plain
Olives have long been a staple crop on the sandy plain around El Arish, much of it farmed by local families with little water. The area has a long tradition of pressing its own oil.
Siwa Oasis
Western Desert · Matrouh
A desert oasis near the Libyan border where olive and date groves are watered by natural springs. The local Siwi olive is used both for oil and as a table olive.
This is a general guide to growing regions in Egypt, not a list of our suppliers. When we know where a product comes from, we show it on the product page.
What “extra virgin” really means
Sinava is extra virgin olive oil — the top grade under international standards. The grade is defined by how the oil is made and by laboratory and tasting tests, not by the colour of the label.
≤ 0.8%
Free acidity
The international limit for extra virgin. Low acidity is a sign of healthy fruit that was milled soon after picking.
< 27°C
Cold extraction
“Cold extracted” or “cold pressed” means the oil was separated below 27°C, which protects its aroma and natural antioxidants.
100%
Mechanical extraction
Made only by crushing the fruit and separating the oil — never refined, heated or chemically treated, and never cut with lower grades or seed oils.
0
Taste defects
A trained tasting panel confirms the oil is fruity and free of defects such as rancid, musty or vinegary notes.
Taste is part of the grade: a peppery tickle in the throat and a pleasant bitterness are signs of fresh, polyphenol-rich oil — not faults.
Keeping fruit and oil at their best
A few simple habits keep your fruit juicy and your olive oil tasting fresh.
- Citrus keeps for about a week in a cool room, or two to three weeks in the fridge’s crisper drawer.
- Ripen mangoes and guava at room temperature, then chill them and enjoy within a few days.
- Keep strawberries and grapes unwashed in the fridge and rinse them just before eating.
- Whole pomegranates keep for weeks somewhere cool; the seeds keep a few days in a closed box in the fridge.
- Store olive oil cool and dark — away from the stove and sunny windows — and close the cap after every use.
- Once opened, enjoy olive oil within about two to three months. No need to refrigerate; cloudiness in the cold is natural.
Taste the season
Browse fresh fruit, family boxes and Sinava olive oil — or talk to us about supplying your business.