Fruit puree is a cooked fruit product that has been ground, pressed, blended or sieved to produce a thick, smooth consistency. It is made by taking ripe, fresh fruits and processing them to break down the fibers and remove the skins and seeds. Fruit puree has many culinary applications and is used to make baby food, drinks, desserts, sauces and more. The process of making fruit puree is relatively simple, but care must be taken to properly prepare the fruits and achieve the right texture. This article will provide an overview of how fruit puree is made, from ingredient selection to processing and packaging.
Selecting the Fruit
The first step in making fruit puree is selecting appropriate fruits. Almost any fruit can be used to make a puree including mangoes, bananas, strawberries, apples, pears and apricots. The fruits should be ripe, fresh and free from bruises or mold. Overripe or damaged fruit will not puree well and can affect the flavor. Fruits can be purchased fresh, frozen or canned. Fresh fruits often make the best purees with the brightest, freshest flavors. If using frozen fruits, make sure they are unsweetened without any added sugars or preservatives.
When selecting fruits, it helps to choose varieties that are naturally smooth and pulpy in texture. Bananas, mangoes, papaya, peaches and strawberries contain soft pulps that puree easily. Firmer fruits like apples may need to be cooked longer to reach a smooth consistency. The recipe may also call for a mix of fruits to create a complex flavor. Overall, the fruits should be ripe and ready to use with no additional ripening needed.
Washing and Preparing the Fruit
Once the fruit is selected, it needs to be washed thoroughly under cool running water. Fresh fruits should have any stems, leaves and bruises removed. Large fruits can be cut into smaller pieces to make processing easier. Seeds, pits and peels may be removed at this stage if a very smooth texture is desired. However, some recipes may call for skins and seeds to be included during pureeing and then strained out afterward. This extracts more flavor and nutrients from the whole fruit.
Fruits that oxidize quickly like apples, pears and bananas can be placed in acidulated water after cutting to prevent browning. Lemon or pineapple juice works well for this. Antioxidants like vitamin C or fruit fresh products may also be used. Frozen fruit should be thawed completely before pureeing. Canned fruit should be drained and rinsed first. Do not add any sugars, flavorings or liquid to the raw fruits before pureeing.
Cooking the Fruit
Most fruits need to be cooked before pureeing to fully soften the fibers and make mashing easier. This intensifies their flavor and color as well. Cooking breaks down the cell walls of the fruit to release more nectar, caramelize natural sugars and allows better incorporation of any added ingredients later.
Fruits are generally cooked by simmering, boiling or roasting:
- Simmering involves cooking the fruit pieces in a saucepan with a small amount of water or juice over low heat until softened. A tablespoon or two of liquid per pound of fruit is usually sufficient.
- Boiling uses more water and higher heat to completely cook the fruit. This works well for firmer varieties.
- Roasting utilizes dry oven heat to caramelize and intensify flavors. Fruit pieces can be roasted on a baking sheet at 425°F until softened.
Cooking times vary based on the size and density of the fruit. Softer fruits like berries may take only 2-3 minutes, while apples and pears may need 15-20 minutes to become tender. Stirring occasionally helps the fruit cook evenly. The fruit is ready when fork-tender and easily mashed.
Pureeing the Fruit
Once cooked, the fruit is ready for pureeing. This can be done by hand using a masher, food mill or sieve. But most commercial operations use an electronic food processor, blender or specialized pureeing machine. Appliances with more power and metal blades produce very smooth purees fastest.
Some tips for pureeing:
- Allow cooked fruit to cool slightly before pureeing to prevent splattering.
- Puree in batches for better control and smoother texture.
- Start on low speed to prevent splashing, then increase as needed.
- Add just enough cooking liquid to facilitate blending as needed.
- Puree until completely smooth with no lumps or fiber pieces.
- For silky consistency, pass through a fine mesh sieve after pureeing.
The goal is to achieve a puree that is smooth, uniform and pourable. Additional liquids or ingredients should not be added at this point so that the fresh fruit flavor shines through.
Adding Ingredients
Once the fruit is pureed, other ingredients can be incorporated to achieve the desired flavor and consistency. Here are some possible additions:
- Sweeteners – White sugar, brown sugar, honey, maple syrup or agave nectar may be whisked in to taste.
- Spices – Cinnamon, nutmeg, cardamom, ginger and other spices complement fruits.
- Citrus juices – Small amounts of lemon, lime or orange juice brighten flavor.
- Vanilla – Real vanilla extract enhances most fruit purees.
- Food stabilizers – Starch, pectin or gelatin can help thicken purees.
- Supplementary purees – Mixing fruits can create more complexity.
Any ingredients stirred in should integrate fully without separating. The puree may need to be passed through a sieve again to ensure smoothness. Avoid adding water which will thin out the texture.
Packaging the Puree
For commercial production, fruit purees are packaged for retail sale or bulk distribution right after preparation. Common packaging methods include:
- Plastic tubs or squeeze bottles for retail.
- Stand up pouches for large quantities.
- Bulk bins for transport to processors.
- Metal cans for extended shelf life.
The packaging needs to protect the puree from light and oxygen which can cause color changes and spoilage. Pasteurization or hot filling provides further preservation. Refrigeration or freezing helps maintain quality but is not necessarily required. Clear labeling of ingredients, origin and use-by date should be applied.
Storing the Puree
Properly packaged fruit purees have a shelf life of 12-18 months when stored at room temperature. Unopened puree can be kept in a cool, dark pantry. Once opened, transfer to an airtight container and refrigerate for up to a week.
For longer storage, commercially prepared purees are best kept frozen. Thaw required portions as needed and use immediately. Do not refreeze after thawing.
Homemade purees have a shorter shelf life of just 2-3 days refrigerated. They can also be frozen in bags or containers for 4-6 months. Be sure to label homemade purees with the preparation date and fruit variety.
Discard any puree that shows signs of spoilage like mold, off odors, separation, sliminess or fuzzy texture. As with all foods, proper sanitation and storage helps maximize the shelf life.
Uses for Fruit Puree
Fruit purees have many uses across cooking, baking and beverage making. Here are some of the most common applications:
- Mix into yogurt, oatmeal or porridge
- Stir into pancake, muffin or cake batters
- Blend into smoothies, juices and shakes
- Fold into whipped cream or ice cream
- Layer into parfaits and trifles
- Swirl into sauces and dressings
- Spread onto tarts, pies and pastries
- Sweeten and flavor baby foods
- Add to chia pudding, overnight oats
- Use in jam, chutney and preserve recipes
Fruit purees lend moisture, sweetness, nutrition and vibrant flavors to many dishes. They can be substituted for oil or butter in baking as well. Get creative with purees swirled into yogurt parfaits, added to smoothie bowls, stirred into oatmeal or used to finish a sauce.
Tips for Working with Fruit Puree
Here are some final tips for handling and cooking with fruit puree:
- Refrigerate after opening and use within 3-5 days.
- Always use clean utensils to avoid cross contamination.
- Allow cold purees to come to room temperature before baking.
- Stir well before using as separation can occur.
- Start with less puree in recipes then add more to taste.
- Reduce other liquids to compensate for moisture in purees.
- Mix flavors like mango coconut or strawberry banana.
- Use cheesecloth to strain out lumps if needed.
Treat fruit purees like a thick liquid ingredient. Their concentrated flavor allows small amounts to have a big impact. Just a spoonful or two can instantly boost the nutrition, color and taste of many foods.
Conclusion
Fruit purees deliver fresh, vibrant fruit flavor in an easy to use form. While the basic process is straightforward, care must be taken when selecting, preparing and cooking the fruits to achieve quality results. The pureeing method also affects the final texture and consistency. With proper techniques, an array of smooth, colorful and great tasting fruit purees can be produced. They provide convenience for further use in diverse recipes from baby foods to baked goods. Experiment with turning your favorite fruits into dazzling purees at home or seek out commercially made options to bring nourishing fruit goodness to any meal.