FRUIT PUREES

It is a coarser alternate to the homogenized cousin, the Puree.

Fruit pulps on the other hand are not sieved/ homogenized and can contain pieces of the actual fruit. Pulping entails the crushing of the fruit.

Fruit purees not only enrich the finished product with combinations of taste, extracts, flavor and color, but have functional contributions in the area of pectin and fiber.

The Fruit puree is the edible part of the fruit. The fruit itself is selected, washed, macerated and de-stoned into a semi-prepared product containing crushed Fresh Fruit. The Fruit Puree contains fruit in a sieved, homogenous form, and contains no recognizable fruit pieces.

The Fruit puree is the edible part of the fruit.