Lemon Puree
In Season
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Processing
All fruit is washed and rinsed, prior to sorting to eliminate under and over ripe fruit, infested and damaged lemons. Fruit is conveyed to the Kelly machine which is set to quarter the lemons and separate the peel from the fruit centres. The fruit centres are cooked to inactivate enzymes.
Packing
Puree passes through a metal detector and is either: a) hot-filled into lacquered cans or: b) pasteurized and filled into aseptic bags in drums. Finished product is stored at ambient.
