Soursop Frozen Puree

Madagascar

PRODUCT BENEFITS

A delicious, fleshy pulp
Beautifully white in colour
The inedible black seeds are also removed before the fruit is processed
A tasty puree that can be used for cooking as well as for pastries, sorbets or cocktails

In the Vavatenina district of 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 purée 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

Soursop 90%, sugar 9.9%, antioxidant : ascorbic acid.

Acidity

0/10
Bitterness

0/10
Sugar

7/10
Length of flavour

8/10

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average per 100g

Energy value

363 kJ or/ 86 kcal
Fat

0g (of which saturates : 0)
Carbohydrate

19g (of which sugars : 18g)
Protein

0.8g
Salt

0g

Before defrosting: 30 months at -18°C (0°F).
Defrosting: for optimal quality, thaw at +2 / 4°C (+35 / 42°F) for 24 to 48 hours.
After defrosting: 5 days at +2 / 4°C (+35 / 42°F)

1kg available.

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Our frozen or refrigerated fruit purees, compotes, pureed fruits, and fruit coulis for all food service professionals

At our facilities in Corrèze, we have been working since 1946 to preserve the original flavor of carefully selected raw ingredients. Our frozen or refrigerated fruit purees, compotes, pureed fruits, fruit coulis, and IQF fruits, as well as vacuum-cooked chestnuts, are designed to meet the technical and creative needs of all culinary professionals (chefs, pastry chefs, ice cream makers, mixologists, and artisan producers).

Beyond taste, our company is committed to a responsible approach, grounded in key pillars: our status as a Mission-Driven Company, B Corp certification, the Pure Trace® label, validation of our decarbonization trajectory by SBTi (Science Based Targets), our collaboration with ACT (Accelerate Climate Transition), and our endorsement of the Diversity Charter.