SPECIAL PROVISIONS RELATING TO FRUIT NECTARS
Fruit nectars made from | Minimum juice and/or purée content (% by volume of finished product)
I. Fruits with acidic juice unpalatable in the natural state
Passion fruit | 25
Quito naranjillos | 25
Blackcurrants | 25
Whitecurrants | 25
Redcurrants | 25
Gooseberries | 30
Seabuckthorn berries | 25
Sloes | 30
Plums | 30
Quetsches | 30
Rowanberries | 30
Rose hips | 40
Sour cherries | 35
Other cherries | 40
Bilberries | 40
Elderberries | 50
Raspberries | 40
Apricots | 40
Strawberries | 40
Mulberries/blackberries | 40
Cranberries | 30
▼M6
Quinces (Cydonia oblonga L.) | 50
▼M4
Lemons and limes | 25
Other fruits belonging to this category | 25
II. Low-acid, pulpy or highly flavoured fruits with juice unpalatable in the natural state
Mangoes | 25
Bananas | 25
Guavas | 25
Papayas | 25
Lychees | 25
Azeroles (Neapolitan medlars) | 25
Soursop | 25
Bullock’s heart or custard apple | 25
Sugar apples | 25
Pomegranates | 25
Cashew fruits | 25
Spanish plums | 25
Umbu | 25
Other fruits belonging to this category | 25
III. Fruits with juice palatable in the natural state
Apples | 50
Pears | 50
Peaches | 50
Citrus fruits except lemons and limes | 50
Pineapples | 50
Tomatoes | 50
Other fruits belonging to this category | 50