SCHEDULE 5MINIMUM JUICE AND PUREE CONTENT OF FRUIT NECTARS

Regulation 2(2)(e)

 

 

Minimum juice, purée or juice and purée content (% by volume of finished product)

I.

Fruit nectars made from fruits with acidic juice unpalatable in the natural state

Passion fruit

25

Quito naranjillos

25

Blackcurrants

25

Whitecurrants

25

Redcurrants

25

Gooseberries

30

Sallow-thorn berries

25

Sloes

30

Plums

30

Quetsches

30

Rowanberries

30

Rose hips

40

Sour cherries

35

Other cherries

40

Bilberries

40

Elderberries

50

Raspberries

40

Apricots

40

Strawberries

40

Mulberries / blackberries

40

Cranberries

30

Quinces

50

Lemons and limes

25

Other fruits belonging to this category

25

II.

Fruit nectars made from low-acid, pulpy or highly flavoured fruits with juice unpalatable in the natural state

Mangoes

25

Bananas

25

Guavas

25

Papayas

25

Lychees

25

Azeroles (Neapolitan medlars)

25

Soursop

25

Bullock’s heart or custard apple

25

Sugar apples

25

Pomegranates

25

Cashew fruits

25

Spanish plums

25

Umbu

25

Other fruits belonging to this category

 

III.

Fruit nectars made from fruits with juice palatable in the natural state

Apples

50

Pears

50

Peaches

50

Citrus fruits except lemons and limes

50

Pineapples

50

Other fruits belonging to this category

50

1

In the case of a product prepared from a mixture of types of fruit, this Schedule shall be read as if the minimum quantities specified for the various types of fruit mentioned or referred to therein were reduced in proportion to the relative quantities of the types of fruit used.