Varieties: HOLANDES Y ESPAÑOL.
Season: Harvesting and processing (June to September)
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 3,0 - 4,0 |
| Acidity | 0,1 - 0,3 |
| pH | 5,0 - 6,0 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1000 CFU/ml |
| Yeast | < 500 CFU/ml |
| Moulds | < 100 CFU/ml |
| Salmonella | Absent in 25 gr. |
| Listeria Monocytogenes | Absent in 25 gr. |
| Total Coliforms | < 1 CFU/ml |
| E. Coli | < 1 CFU/ml |