Abstract: Apple sauce is produced in a continuous process stream without hand trimming by dicing the untrimmed, sometimes uncored fruit, electronically sorting the dices to reject blemished dices, and cooking and conventionally finishing the accepted blemish free dices. The reject dices are reduced to blemished and unblemished tissue by being either (1) rediced into smaller pieces and resorted, (2) sliced to further subdivide them while in an auxiliary processing path and returned to the process stream for resorting, (3) sliced to further subdivide them and resorted while in an auxiliary processing path whereafter surviving unblemished tissue is returned to the process stream, or (4) blemished dices from the original sorting or from the resorting of step 3 are routed to a separate cooker and fine screen finisher to produce a nearly blemish free fine sauce which in turn is blended with the conventionally finished sauce produced from the accepted dices. The fruit may be lye peeled prior to dicing.