Varieties: HOJA RIZADA Y HOJA LISA.
Season: Harvesting and processing (September – June).
| PHYSICO-CHEMICAL | |
| Brix (ºuncorr) | 5,5 Min |
| Acidity | 0,1 - 0,45 |
| pH | 4,5 - 5,5 |
| ORGANOLEPTIC | |
| Taste | Typical not cooked |
| Flavour | Typical of fresh fruit |
| Colour | Typical |
| MICROBIOLOGICAL | |
| Total Count | < 1 CFU/ml |
| Yeast | < 1 CFU/ml |
| Moulds | < 1 CFU/ml |