Varieties: LEGACY, HERITAGE, CASTLE DOME.
Season: Harvesting and processing (October to April)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 1,5 Min |
| Acidity | 0,02 - 0,1 |
| pH | 5,5 - 6,5 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |
| Salmonella | Absent in 25 gr. |
| Listeria Monocytogenes | Absent in 25 gr. |
| Total Coliforms | < 1 CFU/ml |
| E. Coli | < 1 CFU/ml |