The characteristic flavour and aroma of this fruit are attributed to the presence and levels of various constituents, highlighting among them the sugars and acids responsible for the flavour, as well as volatile compounds associated with the aroma. Carotenoids are responsible for the colour of the pulp, which varies from white to yellow. Method of preparation: 1. Using a knife, cut the frozen package into 4 parts. 2. Add 200ml of water for every 100g 3. Blend in a blender or mixer. 4. Fruits already have natural sugars, but if you prefer, sweeten them to taste! Frozen product. It will be defrosted during the transportation process. Conditioned with thermal materials (box or bag) and ice.
