Method of preparing citrus fruit sections with fresh fruit flavor and appearance

摘要

A method of preparing citrus fruit sections with a fresh fruit flavor and appearance is disclosed. Thick albedo type grapefruit and oranges are cleaned and heated to a core temperature of about 20 to 40 C. They are subsequently scored to the juicy portion, vacuum infused with a commercial pectinase, incubated for critical time and temperature periods, and peeled. The resultant high quality fruit is stored in refrigeration.