Fruit may be added to Ricotta cheese or part skim Ricotta cheese. Whether the fruit is a single variety or a combination of two or more varieties, the amount which is added shall not be less than 10 percent and not more than 25 percent by weight of the finished product. Any fruit which is added shall be clean, mature and sound. The fruit shall be frozen, canned, or dried, or have been heated to pasteurization temperature.

The standards for moisture and fat for Ricotta cheese or part skim Ricotta cheese with fruit added shall be the same as those for Ricotta cheese and part skim Ricotta cheese without such additions.

The label must include the variety of fruit in the title.