Fruit purées offer a delightful burst of flavor and versatility, perfect for beverages, desserts, and savory dishes. Whether you are a seasoned chef or a novice in the kitchen, mastering the art of making fruit purée can be rewarding. However, making purée from scratch can also take extensive time and labor. Using The Perfect Purée is more economical, saving you time, labor, and money! Read on to learn how to make fruit purée and why using The Perfect Purée can make cooking and mixing more accessible and enjoyable than before.

Once you have chosen your fruits, it is time to prepare them for puréeing. Wash the fruits thoroughly with cold water to remove any dirt or residue. For fruits with tough skins or seeds, such as mangoes or peaches, peel and pit them before proceeding. For berries, simply remove any stems or leaves. Cut the fruits into evenly sized pieces to ensure they blend smoothly.

Once the fruits are prepared, blend them into a smooth purée. Transfer the fruits to a blender or food processor and pulse until they reach your desired consistency. If the purée is too thick, you can add a splash of water or fruit juice to thin it out. It is important to note that various fruits may call for different preparations.

For example, berries such as Black Currant, Blackberry, Blueberry, Cranberry, Raspberry, and Strawberry are best if boiled slightly over medium heat for five minutes, especially to impart other flavors like herbs and spices. It is also important to monitor the pot to ensure the berries do not burn. After the berries have boiled, transfer them to a blender and proceed to strain the purée through a sieve to eliminate any remaining seeds or particles.

Stone fruits have thin skin and a large pit in the middle. Examples of stone fruits are Apricot, Cherry, Pear and White Peach. Score the fruit’s top with a shallow “x” with an approximate three-centimeter incision. Bring the fruit to a boil for about thirty to sixty seconds. After the fruit has boiled, submerge it for one to two minutes in ice-filled water. This will allow the skin to peel off easily before blending and straining.

Fruits such as Banana and Coconut do not need to be boiled. However, coconut meat can be boiled with added spices or herbs to impart flavor before processing.

Kiwi, Lychee, Mango, Papaya, and Pink Guava are ready to be peeled and processed without any need for boiling, although it is suggested to remove the skin inside the fruit of Lychee before processing.

Red Jalapeño and Tamarind are low-moisture fruits that need to be boiled. A small amount of liquid will be necessary to speed up the processing.

It is important to be cautious when boiling a fruit such as Green Apple as the apple can get mealy (grainy) if boiled too long. This kind of fruit can be peeled, chopped, blended, and puréed without losing its original color, tartness, or texture.

By choosing the right fruits, preparing them with care, and blending into a smooth purée, you can create delicious and versatile creations to your dishes and beverages. At The Perfect Purée, we offer a convenient solution for using a variety of fruits into recipes without any extensive labor. Check out our website for more recipes and for the trade, order a complimentary sample pack today!