Peaches nectar

A friend once ate at a banquet hosted by the New York Entomological Society where the menu included chocolate cricket torte, mealworm ganoush, sauteed Thai water bugs, and waxworm fritters with plum sauce. He mentioned a movie theater in Colombia where roasted ants were eaten like popcorn. As delicious as these treats were, his favorites were honeypot ants, with their transparent abdomens distended with peach nectar. 

It has long been recognized that boron is required by higher plants [61, 62], and recent research indicates the involvement of boron in three main aspects of plant physiology cell wall structure, membrane function, and reproduction. In vascular plants, boron in solution moves in the transpiration stream from the roots and accumulates in the stems and leaves. Once in the leaves, the translocation of boron is limited and requires a phloem transport mechanism. The nature of this mechanism was only recently elucidated with the isolation of a number of borate polyol compounds from various plants [63-65]. These include sorbitol-borate ester complexes isolated from the floral nectar of peaches and mannitol-borate ester complexes from the phloem sap of celery. The implication is that the movement of boron in plants depends on borate-polyol ester formation with the particular sugar polyol compounds used as transport molecules in specific plants. 

Canned tropical fruit salad Canned peaches Canned applesauce Edible fungi and fungus products Apricot, peach and pear nectars Apple juice ... 

EvrendUek, G.A., Tok, F.M., Soylu, E.M., and Soylu, S. 2008. Inactivation of Penicillium expansum in sour cherry juice, peach and apricot nectars by pulsed electric fields. Food Microbiology 25 662-667. 

Another practical example showing the preservative effect of added sucrose is given by Cruess and Glazewski (24) in the preservation of frozen pack fruit nectars. Nectars made from apricots—peach, plum, and guava and various blends— can be prepared and stored at 0° F. for a long period of time with little loss of fresh fruit flavor. 

Fruit nectars are produced from fruit slurries or whole fmits by homogenization in the presence of sugar, water and, when necessary, citric and ascorbic acids. The fruit content (as fresh weight) is 25-50% and is regulated in most countries, as is the minimum total acid content. Apricots, pears, strawberries, peaches and sour cherries are suitable for nectar production. The fruits are washed, rinsed, disintegrated and heated to inactivate the enzymes present. The fruit mash is then treated with a suitable mixture of pectinolytic and cellulolytic enzymes. The treatment degrades protopectin and, thus, separates the tissue into its individual intact cells ( maceration ). 

A pulpy fruit drink made from various combinations of ingredients such as water, fruit puree, fruit pulp, fruit juice, sweetenetfs), citric acid, and vitamin C. The minimum amounts of fruit ingredient for each of the types of nectar are specified in the Standards Of Identity which have been established by the FDA. Some of the fruit nectars sold in the United States are apricot, guava, mango, papaya, peach, and pear. 

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