Calamansi Puree Spec Sheet
Located in the prized citrus region of Can Tho, Vietnam is the co-operative of growers that loosely goes by name of Duong-Vu, representing the last names of the two prominent families in the area. Calamansi, technically a citrofortunella, meaning it is a hybrid of the citrus and kumquat families and is highly acidic. Prized for its bright floral aromas and a very tart profile. In Can Tho, calamansi is available year round and is harvested when the fruit is still slightly immature.
Origin: Can Tho, Vietnam
Flavor Profile
Nose: Bright, floral aroma of unripened citrus peel and wheatgrass
Flavor: Tart, high acidity, sour mandarin orange-like with notes of key lime and pith
Specifications:
Process: Proprietary minimal whole fruit process, presented in its natural state, capturing the true flavor of the fruit and natural essential oils – preserving peak freshness
Brix: 10
pH: 2.5
Ingredients: Calamansi Fruit, Water, Cane Sugar
Handling: Keep Frozen
Packaging: 32oz x 6 – White plastic cylinder with label and screw-on cap with safety seal
Jar Dims: 3 1/2″ x 3 1/2″ x 6 1/2″
Case Dims: 11 1/8″ x 7 7/16″ x 6 3/4″ – 12lbs
