How to beautifully cut a melon torpedo on the table. Festive cutting of watermelon and melon. Slice with a twist

Large-fruited, late-ripening melon crops are poorly suited for cultivation in most of Russia.
One of the most popular is the Torpedo melon, it is especially important to know how to choose it correctly - the product comes to the shelves mainly from Uzbekistan. The consumer may receive spoiled or tasteless fruits picked green. On this topic:

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One of the simplest ways to cut a melon: instructions

One of the simplest ways to cut a melon: instructions
How to cut a watermelon
How to make melon jam
How to beautifully decorate and serve watermelon

Melon;
Cutting board;
Slicing knife;
A container or a beautiful dish that will decorate your table.

We wash the melon well and, using a cutting board and knife, cut off the ends of the melon on both sides, as shown in the photo.

It is preferable that the knife be sharp. This way, there won't be as much juice on your cutting board, and it will remain in the cut pieces.

Then, cut off the melon rind from the edge. Make sure to cut as close to the edge as possible, as we want there to be more melon than waste.

This way we clean the entire surface of the melon and move on to the next step.

Now you need to turn the halves over on a cutting board and cut them into cubes, as if you were cutting, for example, a pumpkin.

Maybe along the way you will get the idea to cut additional slices of other fruits, making a fruit platter to serve. Melon has a good combination with peach, pear, strawberry, raspberry and other sweet berries.

Transfer the melon slices to the prepared bowl.

When serving, the dish can also be decorated with green mint or lemon balm leaves. And if there is any melon left after the feast, you can easily close it and put it in the refrigerator until your next snack.

It is preferable that the knife be sharp. This way, there won't be as much juice on your cutting board, and it will remain in the cut pieces.

Basics of decorative cutting

Melons can be served with or without peel. How to cut a Torpedo melon without removing the skin? Clean berries are cut lengthwise with a knife with a long blade. Using a dessert spoon, remove all the seeds with fibrous pulp. Now you can start slicing. One half can be cut lengthwise again and each portion can be cut into slices.

How to cut a melon using special devices

With a very minimal set of tools, you can beautifully cut fruits and vegetables with dense pulp. How to cut a melon using cantaloupe cutters? To do this, “Torpedo” or any other melon, without cutting, is freed from the skin. Next, it is cut in half and the pulp is removed. Each half is again cut lengthwise into 1.5-2 cm slices.

Figures are cut out of these plates using molds.

You can serve the berries beautifully by using a small ice cream scoop. A round melon is more suitable for this. One half of it is freed from seeds, making a depression inside. The second half is completely freed from the skin and pulp and small balls are cut out of the pulp using a spoon. The balls are placed in the recess of the first half of the melon, distributed in a heap on top.

For a children's party, melon is served in triangles with the skin on. A small cut is made in it and an ice cream stick is placed in it. The presentation will be even more original if the sticks are of different colors.

A beautiful table setting will impress guests and put you in the holiday spirit.

With a very minimal set of tools, you can beautifully cut fruits and vegetables with dense pulp. How to cut a melon using cantaloupe cutters? To do this, “Torpedo” or any other melon, without cutting, is freed from the skin. Next, it is cut in half and the pulp is removed. Each half is again cut lengthwise into 1.5-2 cm slices.

How to properly cut a collective farm melon. Slice with a twist

The art of cutting can be traditional, complex or original. There are many recommendations and advice on this matter. You just have to start from who the sweets are intended for - children should cut them smaller, into interesting shapes, and where the feast will take place - outdoors you need to cut them so that eating is as comfortable and convenient as possible. This type of cut is perfect for celebrating Teacher's Day.

Important: First of all, watermelon and melon should be washed well or rinsed with boiling water. The cutting knife must be clean and sharp.

Quick and popular types of cutting watermelon and melon

Cross cutting is used for watermelon. The berry is cut crosswise and the pulp is eaten out with a spoon;

Classic way. The fruit, cut lengthwise into two parts, is divided into slices 2 cm thick. You must first remove the seeds from the melon;

Following the example of a cake. The top is cut off. The fruit is cut in half and then divided into pieces, like a cake. In a melon it will look like a half wedge;

It's so nice to grab the core...

For serving on the festive table to guests. The most beautiful and original cutting options are used. For example, they cut off the top of a watermelon, then cut it in half. The pulp is cut off from the crust with a knife, but not taken out, left. You can cut it directly on the crust and present it to your guests. When serving, place a fork nearby;

Unusual cutting option

The salad method says that the pulp needs to be cut into cubes. The correct way to peel the watermelon is to remove the rind and then cut it crosswise. The cut is placed on a cutting board and the pulp is divided into circles, and they are divided into cubes, shaped like cubes.

How to decorate watermelon and melon. How to serve watermelon in a beautiful and original way to surprise everyone

Torpedo melon is one of the most beloved and delicious varieties of melons sold on Russian shelves. It is not recommended to buy fruits before mid-August, since unripe melon is not only tasteless, but also harmful to health. Unscrupulous sellers often pick melons unripe, because then they will be tougher and easier to transport, so the risk of running into an unripe fruit is quite high.

Ripe “torpedo” has a delicate aroma and unsurpassed taste that simply melts in your mouth. In addition, melon pulp is rich in vitamins B and C, fiber and enzymes that improve intestinal function.

Here are a few rules that will help you choose a truly ripe and tasty “torpedo”:

Before purchasing, the first thing you need to do is carefully examine the appearance of the product. The “torpedo” melon is elongated in shape, and the skin is light yellow in color. Rough grooves stretch over the peel, which form a kind of cobweb on the surface of the fruit. If this web is not yellow, but green, then the melon is not ripe. The thicker the mesh, the sweeter the melon.
The melon should be free of cracks and dents - they are a sign that the fruits were either transported incorrectly, or they were already overripe and began to rot.
If there are large dark spots on the skin, it means the fruit is affected by the disease.
Particular attention should be paid to the tail - it must be dry. An unripe specimen has a greenish crust and a “living” tail.
We examine the “nose” - the side opposite the “tail”. If the “nose” is too hard, the melon is not ripe, and if it is too soft, then it is already overripe. Ideally, the “nose” should be slightly dented.
Now we take the melon in our hands and squeeze it slightly - a ripe specimen is quite hard to the touch. When lightly patting the sides with your palms, a dull sound should be heard - this is precisely what is a sign of ripeness.
Lightly scrape off the top layer of skin with your fingernail - it should come off easily. If greenish flesh is visible under the skin, this is a good sign.
Now we smell the melon - the ripe fruit has an incomparable honey aroma. The higher the air temperature, the better the aroma is heard. If all the above-described signs of ripeness are present, but there is no aroma, then this is not our client - the melon is probably not ripe.

The art of cutting can be traditional, complex or original. There are many recommendations and advice on this matter. You just have to start from who the sweets are intended for - children should cut them smaller, into interesting shapes, and where the feast will take place - outdoors you need to cut them so that eating is as comfortable and convenient as possible. This type of cut is perfect for celebrating Teacher's Day.

Important: First of all, watermelon and melon should be washed well or rinsed with boiling water. The cutting knife must be clean and sharp.

Sweet soup

Quick and popular types of cutting watermelon and melon

Cross cutting is used for watermelon.
The berry is cut crosswise and the pulp is eaten out with a spoon; Slicing across
Classic way.
The fruit, cut lengthwise into two parts, is divided into slices 2 cm thick. You must first remove the seeds from the melon; Classic slices
Following the example of a cake.
The top is cut off. The fruit is cut in half and then divided into pieces, like a cake. In a melon it will look like a half wedge; It's so nice to grab the core...
For serving on the festive table to guests.
The most beautiful and original cutting options are used. For example, they cut off the top of a watermelon, then cut it in half. The pulp is cut off from the crust with a knife, but not taken out, left. You can cut it directly on the crust and present it to your guests. When serving, place a fork nearby; Unusual cutting option
The salad method says that the pulp needs to be cut into cubes. The correct way to peel the watermelon is to remove the rind and then cut it crosswise. The cut is placed on a cutting board and the pulp is divided into circles, and they are divided into cubes, shaped like cubes.

We invite you to familiarize yourself with the benefits of melon seeds for women

Almost everyone loves watermelon, but only a few know how to eat it and serve it. Traditionally, watermelon is cut in half and into slices, which are quite large, which makes eating it uncomfortable and can stain your clothes, hair and face.

Often guests refuse a treat precisely because they are afraid of looking uncultured and unaesthetic while eating watermelon. No wonder: juice running down your hands and chin, spitting bones, sweet sticky hands and gnawing on the crust will take away anyone’s appetite.

All this can be avoided by serving watermelon on the table in a “convenient form”: the juice will not flow, your hands will remain clean, and the beautiful presentation will surprise your guests.

There are several ways to do this. The watermelon can be completely peeled and cut, or you can leave it in slices or make a kind of serving dish out of the peel. You can even make original ice cream from watermelon slices!

Basket

To do this, leave and decorate to your taste a half of a watermelon, cut lengthwise or crosswise, and the pulp from this half can be turned into convenient balls using a special ice cream scoop.

⇒ Order: Cakes to order

Figures

Using simple shaped cookie cutters, which, by the way, you can make yourself from an ordinary drink can, cut out figures in the watermelon pulp and arrange them beautifully on a plate. This original watermelon will even taste better to eat!

Like ice cream

Take wooden sticks that are inserted into ice cream, cut the watermelon into triangular slices with the peel and insert a stick into the peel of the slice. Comfortable to hold, beautiful and interesting. And if you dip the slice in yogurt before and sprinkle with decorations, for example, coconut flakes or colored sugar powder, the watermelon turns into a separate amazing and tasty dish.

Watermelon sherbet

We take out the pulp, peel it from the seeds, cut it into cubes, and freeze it. When the cubes are well frozen, put them in a blender, add a little grape or any other juice, and beat.

We put the mixture into ice cream molds and stick the sticks in, and put them in a deep freeze. Guests and children will simply be delighted!

Take it and eat it

We cut the watermelon in half, use a sharp knife to completely cut off the peel, cut into rectangular strips and serve in a beautiful transparent dish with mint leaves or other decorations; you can insert several skewers for easy handling.

Braiding and slicing

Take a large slice of watermelon, trim the pulp along the entire length from the rind, but do not remove it. We cut it into identical triangular slices and move them apart a little in different directions to make a kind of steps from the slices.

Cut off both tops. Place the melon on its side on a cutting board. Holding the melon with one hand, trim about 1-2 centimeters from both ends to remove any traces of the stem. This will also make the ends flat so you can place the melon on them and trim the skin easier.

Cut off the peel. Unwrap the melon and place it on the flat end that you just trimmed. Take a sharp knife and carefully remove the skin from the melon. Cut the peel in strips from top to bottom along the rounded sides of the melon. Rotate the melon and continue cutting away the skin until it is completely removed. After this, inspect the melon again and trim off the remaining green areas.

Try to trim only the skin and green flesh, not the edible orange flesh.

Take out the seeds. Once you have removed the skin and green flesh, cut the melon in half. Place the melon halves, flesh side up. Take a spoon and scoop out the seeds from the middle of each half. Try to remove as little orange pulp as possible along with the seeds - it is the most juicy and sweet in the middle.

Throw the seeds in the trash or scoop them out and roast them as you would pumpkin seeds.

Cut the melon into small pieces. Turn the melon halves over so that the cut is on the cutting board and cut them into strips 2-3 centimeters thick. Then cut the strips into pieces 2-3 centimeters long.

Diced melon can be eaten with a fork or added to other dishes.

We invite you to familiarize yourself with the favorable location of the house on the site

Save any leftover melon. Transfer remaining melon pieces to a tightly sealed container. Store them in the refrigerator for up to three days. If you want to preserve the melon longer, put it in the freezer - it can stay there for a whole year.

The watermelon season is just beginning, and you can enjoy the delicious delicacy on our tables! However, the joy will be greater from the beautiful presentation of this coveted summer treat. This is especially true when decorating holidays, especially children's ones! Below are ways to decorate and serve watermelon. Let your holiday be fun!

Choose your recipe

You will need

The main ingredient is watermelon. It is possible to add any fruits: grapes, kiwi and others currently available, or berries - blueberries, blueberries and others. You also need tools - a knife, a spoon, shaped cookie cutters, skewers (umbrellas, toothpicks), a large dish and a little imagination!

Instructions

Wash the watermelon under cool running water and pat dry. On a cutting board, place the watermelon on its side and cut it in half. At the same time, it is advisable to watch the position of the watermelon; it should not swing. We must provide a strong and reliable foundation. If you still cannot find a flat and stable surface, you can cut off a small layer of peel with a knife.

Cut the other half of the watermelon in half. Now you have a strong base - 1/2 part watermelon, and 1/4 part to create a racing car. Now you need to remove the watermelon pulp, leaving only the rind. A spoon or scoop works well for this. For the design, use a car template and erase-resistant markers to outline the design.

Using a knife, you need to carefully cut out the contours of the racing car, attach cardboard tires and secure them with buttons. A few touches: add stickers for the car body. To fasten the car to the base, use a fastener like a pencil, or several toothpicks firmly inserted into both the base and the car .

The watermelon pulp must be cut into pieces or, using a small spoon, formed into balls. Mix with other fruits or berries that you have on hand and place them beautifully in the base. The composition can be further decorated with flags, using photocopies, magazine clippings or sports stickers.

Braiding and slicing

How to properly cut a torpedo melon. How to properly cut a torpedo melon

If you don’t finish the fruit, put it in the refrigerator; a temperature of 0 - 2 C is considered ideal for storing melon.

August 4 nbsp'16 9:51, , step-by-step process of classic melon cutting.

There are times when a melon has all the signs of ripeness, but does not smell at all.

But in addition, jam, honey, jam, marmalade, marmalade, compotes, candied fruits, as well as salads and snacks are made from it.

True, you won’t be able to check this in a store.

On the third day, boil the melon in the same syrup until tender.

At home, after cutting, inspect the seeds.

Lightly tapping the surface will also help check for ripeness.

Melon recipes - what to cook from melon As a rule, melon is eaten fresh, as nature created it.

The mesh should not be green. Having examined the integrity of the skin, take a closer look at the mesh surrounding it; it should be dry and sandy in color.

As a rule, this variety is distinguished by its ripeness; it ripens quite early and is quite capable of ripening on the way from the melon plant to the store.

Useful properties of melon for men.

Often you come across overripe or underripe fruits.

Back to content 7 ways to choose a sweet melon I will list seven nuances that are worth studying before choosing a sweet melon.

Children and adults susceptible to the composition of the product may experience bloating, colic, and flatulence. Due to its strong effect on the gastrointestinal tract, you should not eat melon on an empty stomach. This product does not combine with alcohol or cold water.

How to choose a sweet fruit

Choosing a sweet melon is not easy. First of all, the taste is determined by the variety. And in the second - a number of external signs of the plucked fruit.

There are several dozen types of seasonal melons. They can be divided into three types according to ripening time:

1. Early ripening. They grow in two months and are the first to hit store shelves.
2. Mid-season. They ripen all summer. They are stored for about 4 more weeks.
3. Late ripening melons need more than 90 days to ripen. They can be stored for several months.

Early ripening varieties

You can buy delicious early-ripening melon in the store at the end of July.

Assol

This fruit is grown in Russia, Ukraine, and Moldova. The melon is round or oval, yellow-green in color with longitudinal gray stripes. It is distinguished by its juiciness, sweetness and strong aroma.

Altai

Round berry. The color is yellow, when ripe it is covered with a light pattern. If its skin is green, it means it is not ripe. The pulp is juicy, but not the sweetest.

Cinderella

You need to be careful with Cinderella. Her appearance is deceiving. It looks yellow, round, smooth and tasty. But it is poorly stored and transported. Not the sweetest vegetable, but it smells very nice. It is better to grow it in your garden and eat it right away than to buy it in a store.

Tamanskaya

The melon is suitable for transportation. Bright yellow, oval in shape. The pulp is tender, medium sweet.

Mid-season varieties

This species has been available in stores since August.

Amal

Oval, golden yellow melon, covered with a light mesh. It tolerates travel well and is stored for about three weeks. The taste is sweet, juicy.

Lada

Round fruits of bright yellow color. Often found in stores due to good transportability. Delicious. This variety is used for making candied fruits, boiling and other sweets. When purchasing, you need to pay attention to the shade of the peel - green indicates immaturity.

Ethiopian

Large round fruit with longitudinal stripes. It is stored for two weeks after harvesting, so you need to be careful when choosing and check for the presence of rotten areas. Fragrant and tasty.

Collective farmer

Tolerates transportation well. Stores up to three weeks. It is distinguished by its juiciness and bright aroma.

Late varieties

They are often called "winter". They go on sale in the fall. They are stored for up to two to three months.

Wintering

It is this species that retains its taste for more than 90 days after being removed from the garden. The color is yellow-green, so when purchasing, do not pay attention to the swamp tint. The melon is juicy, soft, moderately sweet.

Golden

Its name fully characterizes the color of the fruit. This is a small (about 1 kg), tasty and aromatic melon. The shape comes in both round and oval. Transports well and can be stored for three weeks.

A pineapple

Unlike the smooth Golden one, it is covered with a fine convex mesh. Like all late varieties, it tolerates transportation well. It tastes like pineapple, as its name suggests.

Torpedo

How to cut a melon correctly. 1 Cut the melon into slices

Wash and scrape the melon. Place the melon under running water and scrub the surface thoroughly with a vegetable washing brush. It is necessary to wash the melon well: after all, it grew on the ground, and harmful microorganisms, such as salmonella, could remain on it.

It is not necessary to wash all fruits and vegetables with soap or other detergent, and some do not recommend doing so. Simply place the melon under clean running water and scrub thoroughly to remove dirt and germs from its surface.

How to choose a ripe one?

How to correctly identify a ripe beauty? The best specimens appear on the market at the end of August. Many excellent varieties are grown in the central zone of our country. We have already talked about the most popular ones above. We also sell honeydew melons imported from other countries. But they cannot be compared with vegetables grown in local fields.

Choosing the right ripe and high-quality eastern guest, which will bring maximum benefits to the body, is not so difficult if you know some selection criteria. Experts do not recommend purchasing cracked or cut specimens. You need to examine the condition of the tail. Dry indicates normal ripeness of the vegetable. You should hear a dull sound after the pop. When you press on the peel, a ripe specimen should spring back a little.

Excessive hardness of the fruit will tell the consumer about its immaturity. You should not buy something that is too soft; most likely, it will soon deteriorate and become unusable.

When fertilizing the land, chemicals such as saltpeter, urea, and sometimes even urine are often used. To avoid getting poisoned, it is better to refuse to purchase a specimen that shows signs of excess nitrates. This is the presence of longitudinal veins, grayish and empty seeds. In nitrate fruits, the place where the tail is attached to the fruit is different in color from other specimens. It is possible to purchase nitrate melon not only in June-July, but even in mid-August. Therefore, you should pay attention to characteristic signs.

In order for a wonderful summer fruit to delight you with excellent taste and other characteristics, you should not cut it and eat it immediately after it gets into your home. It is better to first soap the surface and rinse it thoroughly with cold water. This simple procedure will make it possible to get rid of existing toxins and substances harmful to the human body that tend to accumulate in the peel. The cut specimen should only be stored in the refrigerator. It is not recommended to consume melon together with dairy products, cold water, and alcoholic beverages. If you ignore these recommendations, you may experience an upset stomach.

How to cut a melon into pieces

This article was produced by our experienced team of editors and researchers, who reviewed it for accuracy and comprehensiveness.

Number of sources used in this article: 14. You will find a list of them at the bottom of the page.

wikiHow's content management team carefully monitors the work of its editors to ensure that every article meets our high quality standards.

Cantaloupe has a greenish skin and bright orange flesh. It is rich in vitamins A, B, C and K, as well as potassium, magnesium and dietary fiber. Melon is easy to cut, but you should also remove the seeds before eating. You can eat melon raw (in slices, wedges, etc.), make smoothies from it, and add it to soups and other dishes.

This article was produced by our experienced team of editors and researchers, who reviewed it for accuracy and comprehensiveness.

Fruit, vegetable or berry

Melon can safely be called a fruit, a vegetable, and a berry. It is sweet, which defines it as a fruit. It grows on the ground like a berry. And the presence of a stem makes it a vegetable.

Beneficial features

Fans of a healthy lifestyle can not be afraid of extra pounds and use this product. Calorie content depends on the variety, but, on average, there are only 30 kcal per 100 g of fruit.

This berry is full of beneficial vitamins:

thanks to ascorbic acid, the immune system is strengthened;
calcium, potassium, magnesium are important for the proper functioning of the heart and blood vessels;
melon is indicated for people with thyroid problems due to the presence of iodine;
the fruit is rich in fiber, which promotes improved intestinal function;
its pulp contains pectins and dietary fiber, which remove toxins from the body;
it contains a lot of iron, so it is recommended to use it for anemia.

What does melon consist of and its beneficial properties?

As a rule, melon consists of 90-95% water and 5-10% of a number of elements (minerals and vitamins), namely: iron, zinc, potassium, calcium, sodium, magnesium, phosphorus, vitamins A, B , C, E, P, glucose, folic acid and many others.

Average calorie content of the product: 33-40 kcal per 100 grams.

It is an undeniable fact that melon has a number of beneficial properties that have a positive effect on the human body:

treats depression;
increases body tone;
relieves headaches;
improves skin color;
boosts immunity;
increases hemoglobin.

However, the so-called false berry also has contraindications, namely it is not recommended to be consumed:

diabetics;
people who are overweight;
for stomach and duodenal ulcers;
for other intestinal diseases.

By the way! Melon is not a fruit or a berry, but a real vegetable, because it belongs to the pumpkin family, and the species of the genus is cucumber, that is, it is a melon crop.

Melon varieties

The most popular and most common varieties of melons that you can find on sale are Kolkhoznitsa and Torpeda.

Kolkhoznitsa , as a rule, is grown in the Volga region and begins to be sold from the beginning of August, Torpedo is most often grown in Uzbekistan, and sales start at the end of August.

By the way! Recently, the Uzbek melon variety Gulyabi , which is very similar in appearance to Torpedo, has gained relatively high recognition.

Also quite well-known varieties are:

Cantaloupe or Nutmeg (Thailand, Morocco, all year round);
Honey (Mediterranean, Morocco, from the end of July);
Avocado or Green (Thailand, from mid-July).

Here is an infographic on the differences and features of choosing melon varieties:

How to choose a ripe and tasty melon: selection criteria

In fact, choosing a juicy and sweet melon is much easier than choosing a watermelon.

Determining that it is ripe is not so difficult, namely: you first need to evaluate its surface, and only then pick it up - touch and smell it.

Important! First, carefully examine the appearance of the melon; there should be no black spots, deep cracks or dents on it. As you know, in a sweet environment, when it is very hot, microbes multiply rapidly.

You can determine that a melon is ripe by its external characteristics:

How to choose a sweet one?

There are proven ways to choose a melon, in particular, how to buy a sweet one. Much in this matter depends, of course, on the variety.

For example, among hundreds of well-known varieties of melons, Kolkhoznitsa, Torpeda, and Gulyabi are popular.

The first is bright yellow in color, round in shape and quite fragrant. However, it cannot boast of a good degree of sweetness. When buying, you should not chase the size. It is best to choose a specimen whose diameter will not exceed 10–15 cm. The torpedo has an elongated shape and large size. Moreover, the larger the fruit, the sweeter it is. It is colored pale yellow, less aromatic and sweeter than Kolkhoznitsa. According to scientists, the Gulyabi variety appeared before our era in Central and Asia Minor.

During the times of the former Soviet Union, the Gulyabi melon was the personification of the famous oriental product. On the outside, it is protected by a dense peel with a network of small cracks. Inside Gulyabi is juicy, tender and very sweet pulp. The product is naturally endowed with a rich chemical composition. In addition, Gulyabi melon is characterized by a high degree of shelf life and transportability.

In addition to varietal characteristics, there are ways to correctly identify a juicy melon. How to choose a good melon? You should pay attention to the smell. A tasty fruit always has a subtle and pleasant aroma with pineapple, honey or pear notes. If it is not there, it is better to continue searching. The fruit is highly sweet and fairly ripe and can be identified by tapping the surface with your fingers. If there is a dull sound, you have an excellent specimen in your hands. It is also necessary to examine the area of the stalk. If in this place, during the process of pressing, the peel bends a little, then this is a ripe and juicy oriental beauty. The condition of the tail is also important. It should be thick and dry. The fruit should have a fairly tender skin. Which can then be easily removed with a knife or other sharp object. There should be green skin underneath.

You cannot purchase fruit that has cracks or any other damage on its surface. In addition to the fact that in this case there is a risk of various viruses and bacteria getting inside, it is unlikely that such a specimen will be able to please you with excellent taste. The encircling mesh on the surface of the fruit should be dry and sandy in color. If the veins are colored green, this may indicate that the fruit is unsweetened.