In Madagascar, soursop (corossol) trees bear fruit almost year-round, with the peak season from June to August. Small-scale plantations never exceed 100 trees, which thrive in rich, well-drained soil, with roots reaching up to one meter deep.
Ponthier’s purée is made from the fruit’s luscious, juicy, snow-white flesh. During processing, the thick, spiny skin is carefully removed, and the inedible black seeds are extracted. The pulp is then sieved, flash-pasteurised, and enriched with 10% pure cane sugar, making it perfect for use in desserts, pastries, confectionery, jams, biscuits, or cocktails.
Shelf life:
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Frozen: 30 months at -18°C
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Thawed: 15 days at +2/+4°C
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For optimal quality, thaw slowly at +2/+4°C for 24–48 hours.
Organoleptic characteristics:
Physico-chemical characteristics:
