Soursop Chilled Puree
Madagascar
PRODUCT BENEFITS
- Fruit cultivated by small-scale growers
- Puree is produced from the delicious, fleshy pulp of the fruit
- Beautifully white in colour
- Soursops are peeled, then the inedible black seeds are removed before the fruit is processed
In Madagascar, soursop trees flourish and bear fruit almost all year round, even though the peak season is between June and August. The trees start to fruit once they are 3 years old, then the yield varies between 50 and 100 kg. These trees need rich, well-drained soil and their roots can extend up to one metre underground. They are cultivated by small-scale growers, whose plantations are never larger than 100 feet. Ponthier soursop puree is produced from the delicious, fleshy pulp of the fruit, which is beautifully white in colour. To produce the puree, the soursops must first be peeled, which is a difficult, technical operation due to the rough rind and prickly spines on the surface of the fruit. The inedible black seeds are also removed before the fruit is processed. The next stage is to sieve and flash pasteurise the pulp, then add ten percent of pure cane sugar, to produce a tasty puree that can be used for cooking as well as for pastries, sweets, jams, biscuits or cocktails.
Labels
The PURE label guarantees a product without pesticide residue.
The TRACE label guarantees traceability to the producer-collector and its locality.
Harvest period:
- JAN
- FEB
- MAR
- APR
- MAY
- JUNE
- JULY
- AUG
- SEP
- OCT
- NOV
- DEC
Brix : 20
Ingredients
Soursop 90%, sugar, antioxydant: ascorbic acid.
Organoleptic Properties
-
Acidity0/10
-
Bitterness0/10
-
Sugar7/10
-
Length of flavour8/10
Nutritional values
average per 100g
-
Energy value363 kJ or/ 86 kcal
-
Fat0g (of which saturates : 0g)
-
Carbohydrate19g (of which sugars : 18g)
-
Protein0.8g
-
Salt0g
Storage & Use
Before opening: store for 15 months at +2 / 6°C (+35 / 42°F).
After opening: 12 days at +2 / 6°C (+35 / 42°F).
Packaging
1kg available.