Nature’s Goodness. For a Healthier Tomorrow.
Premium fruit pulps and purees for beverages, food products and culinary innovations.
Distinctive fruit. Considered ingredients.
At ANSH HARVEST, we believe fruit should taste of the fruit it comes from. Variety, growing origin and natural ripeness shape each harvest’s character. Our aim is to bring carefully sourced fruit ingredients to food and beverage makers through thoughtful processing.
From orchard fruit to culinary essentials.
Explore our Orchard Collection—Dasheri mango pulp, Chausa mango pulp and guava pulp—and our Culinary Collection, featuring tomato puree. Each product is being developed around its intended application and a clearly defined product specification.
Explore Our ProductsFive principles. One natural point of view.
Let’s find the right fit for your product.
Tell us about your application, required product profile, pack format and expected volume. We’ll use your brief to guide the next discussion.
Start a B2B EnquiryRooted in nature. Guided by the fruit.
ANSH HARVEST is built around a simple belief: fruit should taste of the fruit it comes from. Variety, growing origin and natural ripeness all influence the character of a harvest. We aim to respect those differences and bring carefully sourced fruit ingredients to food and beverage makers through thoughtful processing.
Our approach is centred on clear sourcing, respect for varietal character and product information that helps B2B customers assess fit for their applications. We aim to build long-term relationships with food and beverage makers, manufacturers and distribution partners.
Fruit ingredients for thoughtful food and beverage creation.
Our developing range includes mango pulps, guava pulp and tomato puree. Product details and specifications should be confirmed against the final formulation, process and application.
Dasheri Mango Pulp
Elite Single-Source Dasheri Mango Pulp • Premium Institutional Grade
Premium Dasheri ripens naturally into a deep, rich golden-saffron hue, with no artificial colourants. Its remarkably smooth, low-acid flesh delivers a velvety, crowd-pleasing sweetness that blends seamlessly into delicate commercial dairy formulations.
- Sourcing: 100% single-source, authentic Tapka fully tree-ripened Dasheri mangoes
- Process: Thermal pasteurisation + hot-fill vacuum retort extraction
- Preservation: 100% preservative-free, zero chemical additives (clean-label)
- Sugar: No added sugar
- Storage: Non-frozen, cold chain warehousing at 4°C to 5°C
View technical specification
| Quality parameter | Premium B2B industry standard | ANSH HARVEST Dasheri | Why it matters |
|---|---|---|---|
| Total soluble solids (Brix) | 16.0° – 19.0° Brix | 18.5° – 22.0° Brix | Natural sweetness benchmark: reflects the concentration of the fruit’s own natural sugars, which shapes sweetness in the final product. |
| Acidity (as % citric acid) | 0.45% – 0.65% | 0.28% – 0.38% | Low acidity supports stability when blended into warm milk, fresh cream or thick yogurt for Shrikhand and ice cream bases. |
| pH level | 3.50 – 4.20 | 3.90 – 4.15 | An acidic environment works with the vacuum seal to support product safety and a 12 to 18-month shelf life. |
| Total plate count (microbial) | < 1,000 CFU / gram | Zero (commercially sterile) | A thermal hold above 85°C means the pulp enters the pouch sterile, for corporate microbial safety audits. |
| Black specks count | < 5 per 10 grams | Absolute zero | Interchangeable 0.8 mm / 1.0 mm pulper screens filter out skin and seed fragments for a smooth finish. |
| Viscosity (Bostwick) | 8.0 – 12.0 cm / 30 sec (at 20°C) | 9.5 – 11.5 cm / 30 sec | Thick and velvety without needing thickening gums or starches. |
Chausa Mango Pulp
Elite Single-Source Chausa Mango Pulp • Premium Institutional Grade
Chausa is known for the highest natural, honey-like sweetness of any North Indian cultivar. It ripens into a deep, warm golden-yellow, and is naturally fiberless and buttery, for a classic late-season-gold look with no added colour.
- Sourcing: 100% single-source, authentic Tapka fully tree-ripened Chausa mangoes
- Process: Thermal pasteurisation + hot-fill vacuum retort extraction
- Preservation: 100% preservative-free, zero chemical additives (clean-label)
- Sugar: No added sugar
- Storage: Non-frozen, cold chain warehousing at 4°C to 5°C
View technical specification
| Quality parameter | Premium B2B industry standard | ANSH HARVEST Chausa | Why it matters |
|---|---|---|---|
| Total soluble solids (Brix) | 16.0° – 19.0° Brix | 21.0° – 24.0° Brix | Chausa carries a high natural, honey-like sweetness, reflected in its Brix range. |
| Acidity (as % citric acid) | 0.45% – 0.65% | 0.22% – 0.32% | Very low acidity supports stability when blended into hot milk, fresh cream or heavy yogurt for bulk sweet production. |
| pH level | 3.50 – 4.20 | 4.10 – 4.40 | Low-acid, naturally sweet fruit: pH is controlled through hot-fill and vacuum sealing to support a 12 to 18-month shelf life. |
| Colour & texture | Saffron-orange / fibrous | Deep warm golden-yellow / completely fiberless | Naturally fiberless and buttery, so it runs through a 0.8 mm sieve screen at full capacity without clogging. |
| Total plate count (microbial) | < 1,000 CFU / gram | Zero (commercially sterile) | A thermal hold above 85°C means the pulp enters the pouch sterile, for corporate microbial safety audits. |
| Viscosity (Bostwick) | 8.0 – 12.0 cm / 30 sec (at 20°C) | 9.5 – 11.5 cm / 30 sec | Thick and velvety without needing thickening gums or starches. |
Guava Pulp
A guava pulp ingredient concept for suitable food and beverage applications. Final colour, texture and specifications should be confirmed against the approved product.
- Preservation: No added preservatives
- Sugar: No added sugar
View technical specification
| Quality parameter | Indicative target specification | Why it matters |
|---|---|---|
| Total soluble solids (Brix) | 9.0° – 12.0° Brix | Reflects the concentration of the fruit’s natural sugars, which helps set sweetness and body in the final product. |
| Acidity (as % citric acid) | 0.30% – 0.60% | Balances guava’s natural tartness; important for flavour and for how the pulp behaves in beverages and desserts. |
| pH level | 3.60 – 4.20 | An acidic pH supports product safety and stability. |
| Colour & texture | Creamy white to soft pink / smooth, fine pulp | Natural colour varies with the guava variety; fine screening gives a smooth finish. |
| Seeds / black specks | Seeds removed; < 5 per 10 grams | Fine pulper screens remove seed and skin fragments. |
| Total plate count (microbial) | < 1,000 CFU / gram | A microbial limit for a safe, audit-ready ingredient. |
| Viscosity (Bostwick) | 6.0 – 12.0 cm / 30 sec (at 20°C) | Shows flow and body; supports consistent dosing and mouthfeel. |
Indicative target values. Final specification to be confirmed against the approved product.
Tomato Puree
A tomato puree ingredient concept for culinary and food-manufacturing applications. Final product profile and specifications are to be confirmed.
- Preservation: No added preservatives
- Sugar: No added sugar
View technical specification
| Quality parameter | Indicative target specification | Why it matters |
|---|---|---|
| Total soluble solids (Brix) | 8.0° – 12.0° Brix | Reflects the concentration of natural tomato solids, which influences colour depth, body and yield in sauces. |
| Acidity (as % citric acid) | 0.35% – 0.60% | Gives sauces and gravies a balanced, gentle tang. |
| pH level | 4.00 – 4.40 | An acidic pH (below 4.6) supports product safety. |
| Colour & texture | Bright red / smooth puree | Natural red colour from ripe tomatoes; the target is a consistent, bright colour with no added colour. |
| Seeds / black specks | Seeds and skin fragments screened out; < 5 per 10 grams | Fine screening gives a smooth, uniform puree. |
| Total plate count (microbial) | < 1,000 CFU / gram | A microbial limit for a safe, audit-ready ingredient. |
| Viscosity (Bostwick) | 6.0 – 12.0 cm / 30 sec (at 20°C) | Shows texture and flow in sauces and gravies. |
Indicative target values. Final specification to be confirmed against the approved product.
Pack formats under consideration: 1 kg and 10 kg.
Careful sourcing. Clear product information.
Fruit variety, origin and maturity influence ingredient character. Our aim is to define sourcing expectations and product specifications clearly, and to share relevant product information with customers as it becomes available.
Fruit ingredients for your next product.
We welcome enquiries from food and beverage makers exploring fruit pulps and purees for their applications. Share the product you are developing, the ingredient profile you need, your target pack format and approximate volume so we can assess the next steps.
Potential application areas to explore
- Beverages and smoothies
- Dairy and frozen desserts
- Bakery and confectionery
- Sauces and culinary products
- Prepared foods and food manufacturing
Discuss Your Requirements
Let’s create something worthwhile together.
For product enquiries, ingredient sourcing discussions or potential business partnerships, share a little about your requirement. Our team can review the application and identify the next steps.
Business: ANSH Agro Enterprises
Brand: ANSH HARVEST
Website: anshharvest.com
Contact person: [Insert authorised name]
Phone / WhatsApp: [Insert business number]
Email: [Insert business email]
Address: [Insert approved public address]
