Apricot pulps

The soft, succulent flesh of apricots prepared as a processing intermediate for juices, ice creams, infant foods, nectars and bakery fillings. Thin sheets of pulp dried in the sun make apricot leather — qamar al-din — the chewy traditional confection of the Middle East and Central Asia. As an industrial intermediate, pulp captures the harvest’s flavour and colour for year-round production, preserved by aseptic processing, freezing or controlled sulphiting. Specifications cover Brix, acidity, colour and sulphur dioxide residuals, since each downstream product — a baby food, a nectar, an ice cream — demands different parameters.