Fruit Pulps and Slurries

Fruit pulp is not suitable for direct consumption. The pulp is in the form of slurried fresh fruit or pieces of fruit either split or whole, and, when necessary, stabilized by chemical preservatives. The minimum dry matter content of various pulps is 7-11%. For pulp production the fruit, which has been washed in special machines, is lightly steamed in steam conduits or precooking retorts. The fruit slurry is an intermediary product, also not suitable for direct consumption. The production steps are similar to those for pulp. However, there is an additional step slurrying and straining, i.e. passing the slurry through sieves. Both the pulp and the slurry can be stored frozen. 

Rum fruits are produced by steeping the fruit in dilute spirits in the presence of sufficient sugar. Fruits preserved in vinegar, mostly pears and plums, are prepared by poaching in wine vinegar sweetened with sugar and spiced with cinnamon and cloves. 

Fruits in sugar syrup are prepared by treating raw or precooked fruits or fruit portions (may be precooked under a vacuum) with highly concentrated sucrose solutions which also contain starch s)Tup. The latter is added to enhance translu-cency, smoothness and tractability of the product. Candied lemon or orange peels are products of this kind. 

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