How to store and handle fruit purée: a kitchen guide
Fruit purée saves hours of prep, and a simple routine keeps its colour, aroma and safety from the first spoonful to the last.
Updates
Tips, ideas and recipes for working with fruit purées.
Raspberry purée desserts: mousse, coulis, macarons and more
Raspberry brings colour and a fresh, tangy taste. With purée you get the same result in every season, with no straining.
Mango purée drinks: juice, lassi, smoothies and mocktails
Mango purée removes the peeling and cutting and gives the same golden colour in every glass. Five drinks with exact ratios.
A summer drinks menu with passion fruit purée
Passion fruit has one of the strongest aromas of any fruit, so a little purée goes a long way in a drink.
Fruit purée vs fresh fruit: what professional kitchens should use
Fresh fruit looks cheaper on the invoice. Count the peeling, trimming, waste and seasonal swings, and the picture changes.
Frozen, chilled or aseptic: how fruit purée is preserved
Frozen, chilled and aseptic purées are stored very differently. Here is what each method means for your store room.
Making sorbet and ice cream with fruit purée: ratios that work
Sorbet is fruit, sugar and water in balance. Purée makes that balance repeatable, batch after batch.
Fruit purée in the bakery: fillings, glazes and cake soaks
A good filling holds its shape in the oven and tastes of real fruit. Purée gives you both, without seeds or waste.
How to choose a fruit purée supplier in Egypt
Price matters, but an inconsistent batch or a missed delivery during Ramadan costs more. A checklist for professional buyers.