Fruit salad in syrup is a mix of pears, peaches, grapes, cherries, pineapples or papayas transformed in little cubes. The production begin with the mechanic sorting of fruits through the graders followed by manual selection of bad fruit. Fruits such as pears and peaches are washed, peeled, pitted and then cut into halves or quarters.

Subsequently, they are chopped, transformed in cubes and mixed with the other fruits. Product is bottled in tins or in glass vases then it is conveyed to the filler which adds the syrup (a solution of water and sugar or a grape juice syrup). Finally tins are airtight closed. The last operation is pasteurization.