Abstract: Apparatus, method, and product resulting therefrom in which fruit having skins, seeds, and meat is extruded through a perforated drum to provide a small particle size pulp. The pulp is immediately heated quickly to a temperature above the inactivating temperature of the discoloring enzymes of the fruit within a time period less than is necessary for the enzymes to cause discoloration. The pulping process maximizes pectin in the pulp to give the pulp a high viscosity. Particles remain in the pulp to give the pulp a good, discernible bite or mouth feel. The volatile flavors and aromas are trapped in the pulp by heating the pulp in a closed container while causing the enzymes to be inactivated with heat.

Abstract: A method for preparing fruit sauce is disclosed wherein fruit having skins, seeds, and meat is extruded through a perforated drum to provide a small particle size pulp. The pulp is immediately heated quickly to a temperature above the inactivating temperature of the discoloring enzymes of the fruit within a time period less than is necessary for the enzymes to cause discoloration. The pulping process maximizes pectin in the pulp to give the pulp a high viscosity. Particles remain in the pulp to give the pulp a good, discernible bite or mouth feel. The volatile flavors and aromas are trapped in the pulp by heating the pulp in a closed container while causing the enzymes to be inactivated with heat.