Vardo Cantaloupe Fruit Ice Cream

Real cantaloupe fruit puree forms the core of the recipe, providing the distinct melon palate naturally while reducing dependence on synthetic flavoring compounds.

By calibrating puree Brix levels, utilizing plant-based food stabilizers, and applying high-pressure homogenization, free water is bound to prevent coarse recrystallization.

Total Brix is balanced between 28% and 32%, ensuring a mild, natural sweetness profile while maintaining soft scoopability at commercial freezer temperatures of -18°C.

Melon puree is processed via aseptic flash pasteurization at peak harvest and stored under cryogenic conditions, assuring identical color and flavor batch after batch year-round.

Containers feature rigid snap-on lids engineered for interlocking stacking. Packed into moisture-resistant outer cartons, they suit both horizontal chest and vertical glass-door freezers.

Sensory samples are packed in insulated expanded polystyrene (EPS) shippers packed with dry ice pellets, maintaining -20°C for up to 48 hours during express transit.

Standard packaging includes bilingual Persian and English nutrition and compliance facts. Multilingual Arabic or Russian supplemental labeling is supported for bulk export orders.