Making Fizzy Fruit

For Fizzy Fruit roll-out in schools, the following
fresh whole and sliced fruit are recommended:

       Apples, Fuji, Gala, Pink Lady and Red Delicious 
       (sliced and treated for browning)

       Cantaloupe

       Grapes, Red Flame Seedless

       Mangoes

       Nectarines

       Oranges, Mandarin and Navel

       Pears, Asian and Bartlett

       Pineapple Spears

       Plums, Red and Black
       
       Strawberries

       Tangerines, Clementine

       Watermelon


Note: At this time, these are the only types of fruit permitted for use in the Fruit Fizzolator™ carbonating unit and the only types of fruit—when carbonated—that can be called Fizzy Fruit™. When using any of the above fruits that are canned in their own juice, the juice should be poured out before fizzolating the fruit.

Our testing includes whole and sliced fruit, fizzolated for both 24 and 72 hour periods, and compared to control groups in order to evaluate taste, appearance, fizzy level, firmness, and a variety of other variables. Every fruit differs in terms of its moisture content, shelf life, respiration rate, and cell structure. Each responds differently to the Fizzolator carbonating environment. Fizzy Fruit Labs is conducting ongoing experiments on every type and variety of fruit and vegetable to determine whether to add it to the above list. Thanks for checking! We want you to have the absolute best Fizzy Fruit experience!