fruit profucts or preserves

• Fruit Pulp or Puree

  Fresh fruit are mashed or blended to a pureé. The French word “coulis” is also used to describe fruit pulp.
• Fruit Drinks

  Drinks made from fruit juice, fruit concentrate, or fruit purée combined with water, carbonated water, sugar, ice cream, milk and/or honey.
• Fruit Juice

  Fruit juices are pressed from fresh fruits for immediate consumption or additional processing. They are pasteurized or frozen to prevent spoilage. Products labeled as juice must be 100 percent fruit juice.
• Candied Fruits

  To candy fruits, the fruit is immersed in sugar syrup. The sugar enters the fruit and replaces its water. The process begins with a thin syrup and progresses to a more and more concentrated solution, in which the fruit is held for a longer time, causing the fruit to become candied. Both fruits and their peels can be candied (citron, orange, angelica).
• Dried Fruit

  Fruits are air–dried, sun–dried, or placed in drying ovens(,) to extract about 15 to 20 percent of their water content.
• Jam is a mixture of puréed fruits, sugar, pectin, and corn syrup that (are) is boiled and cooled to form a spread.
• Preserves are made from crushed and whole pieces of fruit to which only sugar is added. The mixture is boiled until it reaches the desired consistency.
• Marmalade is the same as jam, except the mixture contains fruit peels. Today, we refer mainly to marmalade when referring to citrus fruits. They are clearer, at times nearly transparent, and closer to jellies in consistency and color, rather than to jams.
• Fruit Jelly

  Jelly is made by boiling fruit juices with sugar and pectin. Fruit jelly should be translucent and firm.
• Canned Fruits

  Canned fruits are processed without or with sugar, sterilized, and vacuum – sealed.
• Mustard Fruits

  Fruits are poached in sugar and mustard solution and then canned. Mustard fruits are popular in Italy.
• As explained earlier, pectin is present in all fruits. Tart and sour fruits or less ripe fruits contain more pectin than fully ripened fruits. When a fruit lacks acidity and pectin, it is necessary to add additional pectin or acid.