FRUIT EXPLOSION

Strawberries are rich in vitamins, antioxidants, and fiber, making them a highly nutritious fruit. They are minimally processed and retain their natural nutrients. Their vibrant color and sweet taste make them a popular choice in fruit products.

Mangos are a good source of vitamins A and C, as well as dietary fiber. They are minimally processed, preserving their natural sweetness and nutritional value. Their tropical flavor enhances the taste profile of fruit products.

Peaches provide vitamins A and C, along with dietary fiber, contributing to a balanced diet. They are minimally processed, maintaining their juicy texture and nutritional benefits. Their natural sweetness complements other fruits in the product.

Ascorbic acid, also known as vitamin C, is used to preserve color and prevent oxidation in fruit products. It is a common additive in food processing with no significant health concerns. While it provides vitamin C, its primary role here is as a preservative.

Citric acid is a natural preservative and flavor enhancer commonly used in food products. It helps maintain the acidity and freshness of the product. Derived from citrus fruits, it is widely regarded as safe in food applications.

Malic acid is used to enhance flavor and preserve the quality of fruit products. It is naturally found in many fruits and is considered safe for consumption. Its primary function in this product is to maintain taste and freshness.