Process of producing guyabano ketchup condiment

Abstract

The utility model addresses the need for an alternative fruit-based ketchup using locally available guyabano. The process comprises blending about 500 g of guyabano fruit pulp until smooth; preparing a seasoning mixture containing water, garlic powder, salt, monosodium glutamate, onion powder, and sugar; mixing the blended pulp and seasoning mixture with about 650 ml of additional water; and heating the resulting mixture under low heat without boiling for about 45 minutes to develop a ketchup-like consistency. Sodium benzoate and food coloring are added at about the 40-minute point of heating. The heating may be carried out with continuous stirring. The resulting guyabano ketchup may be used as a dipping sauce, table condiment, or food accompaniment.