Fruit halves are stone fruits such as apricots, peaches or plums split into two symmetrical pieces, pitted and supplied IQF-frozen or dried, and are widely used in bakery, compote and dessert manufacturing where a defined cut surface and intact shape are required.
In trade practice
Processors pit and halve fruit on dedicated lines, then grade pieces by size before freezing or drying. QA teams check the share of broken, cracked or skin-damaged halves against the agreed defect tolerance at intake. A common mistake is accepting a consignment without verifying that pit fragments are absent, which creates a foreign-body risk. Certificates of analysis should confirm microbiological status and, for dried halves, water activity.
In a specification
A specification for fruit halves typically states the size grade by diameter or weight, the maximum percentage of broken or deformed pieces, skin-on or peeled requirement, and whether sulphites are permitted for dried product.