Peruvian-Inspired Floral & Citrus Plates
Chef Jean-Paul Fung of La Mar Cocina Peruana uses Peruvian technique to create two culinary dishes with layers of botanical flavor. Jean-Paul used Yuzu Juniper Thyme Syrup to brighten silky sabayon beneath crisp-skinned steelhead trout, and Honeysuckle Orange Blossom Syrup to add floral citrus notes to seared duck with crisp-tender vegetables. Sweet, citrus, and heat in every bite.
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“I have nothing but compliments for the syrups, I’m loving the line so far! As soon as I tasted each syrup, new ideas started popping up.” — Jean-Paul Fung, Chef at La Mar Cocina Peruana |
Select up to 12 flavors.
Available to Foodservice Professionals & Distributors Only.
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Fruit Purees, Freeze Dried Fruit, Shelf-Stable Syrups.
Other Products
Purees: Apricot, Banana, Black Currant, Blackberry, Blueberry, Camu Camu, Cherry, Coconut, Cranberry, Kiwi, Lychee, Mango, Pear, Pink Guava, Prickly Pear, Red Jalapeño, Red Raspberry, Soursop, Strawberry, Tamarind, White Peach
Concentrates: Blood Orange, Carmelized Pineapple, Key Lime, Mandarin/Tangerine, Meyer Lemon, Passion Fruit, Pomegranate
Blends: Chipotle Sour, El Corazon, Mango Passion Fruit, Passion Colada, Peach Ginger, Red Sangria, Thai Basil & Black Pepper, Yuzu Luxe Sour
Specialties: Lime Zest, Lemon Zest, Orange Zest, Sweet Ginger, Sweet Hibiscus
Tastecraft: Lime Slices, Lemon Slices, Orange Slices, Strawberry Slices, Pineapple Pieces, Whole Raspberries, Dragon Fruit Crumble
Syrups: Blood Orange, Chai Cardamom, Honeysuckle Orange Blossom, Passion Fruit, Plum Gochu, Yuzu Juniper Thyme