Description
In Madagascar, In The District Of Vavatenina, Soursop Trees Thrive Which Fruit Almost All Year Round, Although The Heart Of The Season Is Between June And August. It Is A Culture Of Small Producers, The Plantations Never Exceed 100 Feet. & Nbsp,. Ponthier Soursop Puree Is Produced From The Greedy And Pulpy Flesh Of The Fruit, Of A Beautiful White Color. For The Transformation Into A Puree, The Peeling Of The Soursop Is A Technical And Delicate Operation Due To The Roughness Of The Bark And The Presence Of Thorns On The Surface. Inedible, The Black Seeds Are Removed Upstream Of The Transformation Process. Subsequently, The Material Is Sieved And Flash Pasteurized, Ten Percent Of Pure Cane Sugar Is Added To It For Tasting As Well In Cooking As In Baking, Confectionery, Jam, Biscuit Or Cocktail.
Ingredients
Possible traces
sans_trace
Allergens
sans_allergene
Storage condition
Storage temperature
4_6
Nutritional values (pour 100g)
| Fatty acids |
egal
0.0g
|
| Energy kcal |
86.0 kcal
|
| Energy kj |
363.0 kj
|
| Carbohydrates |
egal
19.0g
|
| Fats |
egale
0.0g
|
| Proteins |
egal
0.8g
|
| Salt |
egal
0.0g
|
| Sugar |
18.0g
|
