The processing of the apricots is carried out in July to ensure a product at the right level of ripeness. Our apricot halves frozen with IQF technology are of Italian and French origin.
Apricots, antioxidant: ascorbic acid, acidity regulator: citric acid
min 8 %
Ideal for decorating tarts and plated desserts, as well as classic and modern cakes and fruit salads. An excellent ingredient for making artisanal jams and swirls, as well as naturally-fermented and flavoured beers. Perfect for ice cream parlours, as a substitute for fresh fruit, and in making sorbets, ice creams and parfaits.
Store at temperatures lower than -18°C and use preferably by the best before date. In order to best preserve all the fruit organoleptic qualities, thaw at room temperature or in the refrigerator at 4°C for around 8-12 hours.
Stoned whole sour cherries
Whole peeled chestnuts
Stoned whole cherries
Pitted Medjoul Dates
Whole green figs
Strawberries (size: 15-25)
Senga Sengana Strawberries
Cultivated wild strawberries
Six-fruit salad (apples, peaches, pears, pineapple, amarena cherries, redcurrants)
Forest berries- 3 fruits blend (blackberries, blueberries, redcurrants)
Forest berries – 4 fruits blend (blackberries, blueberries, redcurrants, raspberries)
Sized apple slices
Passion fruit seeds-in
Williams Christ pear cubes
Stoned plum halves