Making Fresh Fruit Purees
The secret to a sharp, vivid puree is temperature control and minimal processing. Keep your fruit chilled and your blender work brief to ensure the flavor stays crisp rather than cooked.
Cold fruit, clean taste
Always work with fruit at room temperature for maximum juice release, then chill the finished puree immediately to lock in the flavor. If your fruit is under-ripe, add a teaspoon of simple syrup to balance the acidity before blending.
- High-speed blender
- Fine-mesh sieve
- Silicone spatula
- Storage jar
What goes in.
- 1 lbFresh strawberries, raspberries, or mango, hulled and cubed
- 1 tbspFreshly squeezed lemon or lime juice
- 1-2 tbspSimple syrup (optional, adjust to taste)
Pass through the sieve
For a professional texture, push the blended mixture through a fine-mesh sieve using the back of a silicone spatula. This removes the bitter seeds and tough fibers, leaving only the silky nectar.
The method.
Prep the fruit
Wash and pat the fruit dry. Remove stems, pits, or tough skins and cut into uniform one-inch chunks.
Pulse to break down
Place fruit and citrus juice into the blender. Pulse on low speed to break the fruit into a chunky consistency before turning to high speed.
Blend until smooth
Blend on high for no more than 30 seconds. The goal is to liquify the fruit without aerating it too much, which can cause oxidation and color loss.
Strain
Set the sieve over a bowl. Pour the puree in and use your spatula to press the liquid through, scraping the underside of the mesh frequently.
Store
Transfer to a glass jar. Press a piece of plastic wrap directly onto the surface of the puree to prevent a skin from forming, then seal.
Other turns to take.
Herbal infusion
Add a few fresh mint or basil leaves to the blender with the fruit for an aromatic edge.
Spiced puree
Add a pinch of ground ginger or cinnamon to stone fruit purees like peach or plum.
When it doesn't go to plan.
Freeze leftovers in ice cube trays to have single servings ready for quick drinks.
If your puree looks dull, a tiny drop of lemon juice helps stabilize the color.
Never over-blend, as the friction from the blades can warm the fruit and flatten the flavor.
The ones that keep coming up.
How long will the puree keep?
It will hold its peak quality in the refrigerator for up to 3 days. Beyond that, the flavor begins to lose its brightness.
Can I use frozen fruit?
Yes, but let it thaw completely and drain off any excess water before blending, otherwise the puree will be thin and watery.
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