Apricot Cooked Puree
Cooked apricot puree with sweetening matter, ideal for fillings in pastries. Classified in 2007.99.65 as other fruit pastes obtained by cooking, not fitting specific fruit subheadings. Heat treatment ensures the required viscosity increase.
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More Specific Codes
This product may fall under a more specific subheading:
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If primarily citrus fruits
Citrus marmalade/pastes have dedicated subheadings taking precedence.
If dehydrated, not cooked paste
Dried vegetable/fruit provisions exclude cooked moist pastes.
If uncooked juice concentrate
Unfermented juices without cooking fall under heading 2009.
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Import Tips & Compliance
• Provide lab analysis showing dry matter content and cooking method to distinguish from juices (2009)
• Check for nut content; if >50% nuts, may reclassify under nut pastes
• Avoid bulk packaging confusion with 2007.91 for citrus; specify fruit type in entry docs
Related Products under HTS 2007.99.65
Plum Fruit Puree
Cooked plum puree paste with sweetening for jams and fillings. Under 2007.99.65 as other cooked fruit pastes. Not a specific subheading fruit.
Blueberry Paste for Baking
Cooked blueberry fruit paste sweetened, designed for bakery applications. Fits 2007.99.65 for other fruit pastes from cooking. Thickened by heat reduction.
Nut-Apple Fruit Paste
Cooked paste blending apples and nuts with sugar for spreads. Under 2007.99.65 as fruit/nut pastes obtained by cooking, not specific. Heat-treated for thickness.
Kiwi Fruit Puree Paste
Cooked kiwi puree paste with added sweetening for yogurt and ice cream. HTS 2007.99.65 for other fruit pastes from cooking process. Viscosity via reduced pressure heat.
Gooseberry Cooked Paste
Traditional gooseberry paste cooked with sugar for pies. Classified 2007.99.65 as other fruit pastes. Meets cooking definition for heading.
Passion Fruit Paste
Cooked passion fruit paste for beverages, sweetened. 2007.99.65 for other tropical fruit pastes obtained by cooking.