| Property | Specification |
| Appearance | Varies (depends on type: round, oval, elongated) |
| Color | Varies (red, yellow, green, orange, purple, etc.) |
| Odor | Typically fresh, sweet, or tangy |
| Taste | Sweet, sour, or a combination depending on fruit |
| Texture | Juicy, fleshy, crisp, or fibrous (varies by fruit) |
| Density | Varies (0.6 - 1.1 g/cm³ depending on the fruit) |
| Melting Point | N/A (fruits are typically consumed fresh or preserved) |
| Solubility | Water-soluble sugars, soluble fibers (depends on fruit) |
| Moisture Content | 70% to 95% (depends on fruit type and ripeness) |
| pH Level | 3.0 - 5.5 (varies from sour to sweet fruits) |
| Particle Size | N/A (depends on the form: whole, sliced, or pureed) |