| Fruit nectars made from | Minimum juice, pur�e or juice and pur�e content (% by volume of finished product) |
|---|
| 1. Fruit nectars made from fruits with acidic juice unpalatable in the natural state | |
| Apricots | 40 |
| Bilberries | 40 |
| Blackberries | 40 |
| Blackcurrants | 25 |
| Cranberries | 30 |
| Elderberries | 50 |
| Gooseberries | 30 |
| Lemons and limes | 25 |
| Mulberries | 40 |
| Passion fruit | 25 |
| Plums | 30 |
| Quetsches | 30 |
| Quinces | 50 |
| Quito naranjillos | 25 |
| Raspberries | 40 |
| Redcurrants | 25 |
| Rose hips | 40 |
| Rowanberries | 30 |
| Seabuckthorn berries | 25 |
| Sloes | 30 |
| Sour cherries | 35 |
| Other cherries | 40 |
| Strawberries | 40 |
| Whitecurrants | 25 |
| Other fruits belonging to this category | 25 |
| 2. Low-acid, pulpy or highly flavoured fruits with juice unpalatable in the natural state | |
| Azeroles (Neapolitan medlars) | 25 |
| Bananas | 25 |
| Bullock's heart or custard apple | 25 |
| Cashew fruits | 25 |
| Guavas | 25 |
| Lychees | 25 |
| Mangoes | 25 |
| Papayas | 25 |
| Pomegranates | 25 |
| Soursop | 25 |
| Spanish plums | 25 |
| Sugar apples | 25 |
| Umbu | 25 |
| Other fruits belonging to this category | 25 |
| 3. Fruits with juice palatable in the natural state | |
| Apples | 50 |
| Citrus fruit except lemons and limes | 50 |
| Peaches | 50 |
| Pears | 50 |
| Pineapples | 50 |
| Tomatoes | 50 |
| Other fruits belonging to this category | 50 |