CRYSTALLIZED MAMON

Northern Hemisphere: all the year
Southern Hemisphere: all the year

Boxes 10 kg net, with polypropylene inner pack.

The fruit is received from the production areas in plastic jars in brine with 13% sodium chloride. Then they are selected and cut in dice of approximately 7-8mm.
Next they are washed to completely eliminate sodium chloride and remains of small fruits.
They are precooked until reaching the ideal texture.
Later the fruits are placed in emptiness concentrators and stay in syrup for approximately 18 hours up to a temperature of 70? C.
Then they are drained and packed.

PRODUCTS
Crystallized mamon
VARIETIES
Babaco, Mountain Papaya, Chamburo