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. 2012 Apr 16;5:9–14. doi: 10.4137/IJTR.S9394

Diagram 1.

Diagram 1

Cherry product was made with 141 g of fresh fruit in equal parts of four Jerte Valley cultivars: Bourlat, Navalinda, Pico Negro and Pico Colorado. Once pitted, 7.5 g of maltodextrin and 1.5 g of ascorbic acid were added to fresh fruit to obtain a cherry homogenate. Subsequently, the cherry homogenate was frozen at −80 °C, freeze-dried, and then ground to powder that can be easily dissolved in water.