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.
fruit purée
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.
Fruit purée in yoghurt, milkshakes and dairy desserts
Fruit-on-the-bottom yoghurt, thick milkshakes and silky panna cotta: dairy and fruit purée are a natural match.