Place of Origin South Africa Style Fresh Type Apple Product Type Pome Fruit Variety FUJI Cultivation Type Organic Color Red Maturity 95% Size (cm) 10 Weight (kg) 0.5 Brand Name Fenduni Model Number Fuji Size 65mm/ 70mm/ 80mm/ 85mm Color Red Certificate HACCP, GAP Origin Shandong, China Price term FOB, C&F, CIF Product name China Fuji Apple MOQ 1 TON Harvest Time Late Sep.~Oct. Every Year Port Durban Packing Carton
-Size: Varies by variety, typically 5 to 10 cm (2 to 4 inches) in diameter. -Weight: Ranges from 150 to 250 grams on average. -Shape: Generally round or slightly conical. -Color: Skin color varies widely, including red, green, yellow, and combinations thereof. -Flesh Color: White to pale yellow. -Texture: Crisp and juicy.
PRODUCT INFO Chompoo Rose Apple are small fruits, have a round to oval shape, slightly tapering calyx. The skin is smooth, waxy, thin, and taut, ripening from green to bright yellow with maturity. Underneath the surface, the flesh is white to pale yellow and has a crisp, spongy, and semi-dry consistency with a subtle, floral scent creating a rattling sound when the fruit is shaken. Rose apples are light and crunchy with an initially sweet, fruity flavor followed by floral notes of rose. SEASON Chompoo Rose Apple is available nearly year round.
Apples
We are exporter of fresh fruit from India , USA , Vietnam , Iraq & Iran.
Varieties Navels Late navels Valencias Fresh Citrus from our fields in the San Joaquin Valley and Southern California is available at its peak eating quality. Our Citrus groves and packing plants are among the finest in the industry. From December through Mid summer - California's oranges boast to be some of the tastiest & juiciest amongst the bunch.
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Form Liquid Material Apple Cider Vinegar Packaging Size Half liter, 20 liter Color Yellowish Packaging Type Bottles Usage/Application Industrial The fermentation processSecondly, good bacteria are added, which helps to convert the alcohol into acetic acid. thick, gelatinous layer is formed by the acetic acid bacteria on the surface of the vinegar. This layer is known as 'The Mother' because it is the catalyst that gives rise to the vinegar.
Fresh apples, apples.