Scientific name: Myrciaria dubia H. B. K.
I. Nutritive value (quantity by 100g sample)
|Ascorbic Acid (mg)||1625.00 — 2780.00|
|Total carb. (g)||5.90|
II. Preparation process
The fruit has been selected, washed, peeled, pulped and frozen by the system of static tunnel by forced air, obtaining a stable temperature of -7.6 F in the thermal center of the product. 100% natural fruit, no preservatives.
III. Physical characteristics
|Color||White — Pink typical|
Camu Camu’s Pulp is used mostly to elaborate Camu Camu ice cream, yogurts, juice, drinks, Camu Camu’s jam, and all kind of desserts on the basis of this fruit.
V. Chemical characteristics (quantity by 100g sample)
|PH||2.40 — 2.60|
|Brix||6° — 8°|
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