| Ingridient | 100% Dragon fruit |
| Variety | Red, White |
| Specification | Whole, Half, Dice, Puree |
| Origin | Vietnam |
| Main season | Around Year |
Grown in Vietnam’s leading dragon fruit regions, our Frozen Dragon Fruit is harvested at optimal ripeness to ensure vibrant color, refreshing sweetness, and tender texture.
After harvesting, the fruit is washed, peeled, cut as required, and IQF frozen to preserve its natural taste, eye-catching color, and nutritional value without the use of preservatives. This process guarantees consistent quality and long shelf life for international markets.
Frozen dragon fruit is widely used in smoothies, beverages, desserts, fruit mixes, ice cream, and food processing applications, adding both flavor and visual appeal to a wide range of products.
Produced under strict quality control systems and compliant with international food safety standards such as HACCP, ISO, and Halal, Vietnamese frozen dragon fruit offers reliable supply, flexible specifications, and stable quality to global buyers.
Vietnamese Frozen Dragon Fruit – vibrant, refreshing, and ready for the world.
Packaging & Quality Control Process
Step 1: Purchasing and receiving raw material (CP1)
FUTI sources raw materials directly from farmers and contracted farms, building a transparent, stable, and sustainable supply chain. from the field to the factory.
Step 2: Preserving and ripening raw material (CP4)
Preserving and ripening raw materials under controlled conditions to ensure optimal quality, freshness, and consistency.
Step 3: Sorting (CP5), 1st Washing (CP6)
Sorting followed by the first washing to remove impurities and ensure clean, uniform raw materials.
Step 4: Peeling (CP7), Filleting (CP8), Shaping (CP9)
They are carried out under strict control to ensure product uniformity, hygiene, and quality.
Step 5: Preserving semi-product (CP10), then 2nd Washing
Preserving the semi-finished product, followed by the second washing to maintain hygiene and product quality.
Step 6: 3rd Washing (CCP2), Frezzing (CP11), Selecting (CP12)
Third washing (CCP2), freezing (CP11), and final selection (CP12) are conducted to ensure food safety, product integrity, and consistent quality.
Step 7: Packing 1 (CP13 - Weighing net (PA/PE)
Primary packing (CP13) – net weight weighing and packing in PA/PE bags to ensure accuracy and product protection.
Step 8: Mental Detecting (CCP3)
Metal detection to ensure product safety by identifying and removing any metal contaminants.
Step 9: 2nd Packing (carton) (CP14)
Second packing to secure the product, enhance protection, and prepare it for storage and shipment.
Step 10: Coldstore (CP15)
Cold storage to maintain optimal temperature, preserve quality, and ensure product safety before distribution.
Step 11: Export and delivery (CP16)
Export – delivering the product to global markets while maintaining quality, safety, and compliance with international standards.
