Fruit Purees

Fruit purees are used in many applications in the pastry chef’s kitchen. Add it to thick icings like Swiss meringue buttercream for a punch of fruity flavor and some natural color, or spike your chocolate mousse with a touch of passion fruit puree for a zesty combination. If you want to showcase those delicious fruity flavors, use your puree to make a fruit sorbet. Anything from white peach to blood orange adds delicious fresh flavor, and will have your customers ordering seconds! Although extracts and infusions have come a long way, there is truly nothing like real fruit to add flavor and body to a recipe. Looking for a way to infuse your favorite cake with fruity flavor? Our fruit purees make a great fat substitute in baking. Or if you simply want to round out your flavors with a small amount of fruit, no substitutions are necessary. Simply add 2-4 tablespoons of your puree of choice, and finish the recipe as normal. However, if you want a real hit of flavor and your substituting some of the fat for fruit, we recommend using approximately ¾ of a cup of fruit puree for every cup of fat called for. Armed with this information, you’re now ready to add moisture and delicious flavor to all your pastries and baked goods. Try any of our luscious gourmet fruit purees today, and taste the difference truly incredible ingredients can make!