{"id":28319,"date":"2026-07-07T14:40:12","date_gmt":"2026-07-07T13:40:12","guid":{"rendered":"https:\/\/insider.thewholesalegroup.co.uk\/?p=28319"},"modified":"2026-07-07T14:40:27","modified_gmt":"2026-07-07T13:40:27","slug":"fruitful-ideas-why-chefs-are-switching-to-ready-to-use-fruit-purees","status":"publish","type":"post","link":"https:\/\/insider.thewholesalegroup.co.uk\/articles\/inspiration\/fruitful-ideas-why-chefs-are-switching-to-ready-to-use-fruit-purees\/","title":{"rendered":"Fruitful Ideas: Why Chefs Are Switching to Ready-to-Use Fruit Purees"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Fruit purees are a versatile store cupboard essential for a wide range of hospitality operations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">From restaurants to bakeries, ice cream parlours to cocktail bars, good quality purees can enhance a wide range of applications.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Less prep, more puree<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Prepping fruit can be labour-intensive and time-consuming, which is why many professionals opt for trusted, ready-to-use varieties.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">They can be used as a topping, filling or flavouring for desserts, bakes, ice cream, smoothies and even cocktails \u2013 adding a pop of flavour and colour with zero fuss!<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"12094\" height=\"6047\" src=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2026\/07\/fruit-puree-2.webp\" alt=\"\" class=\"wp-image-28320\"\/><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Fruit stack<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">So how do the different fruit flavours stack up in terms of popularity?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the UK foodservice and bartending sectors, passionfruit, strawberry and mango lead the way as the most popular fruit puree flavours, driven heavily by iconic cocktail trends and British high street dessert preferences.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The Pornstar Martini &#8211; with passionfruit as its key ingredient &#8211; is the UK\u2019s top-selling cocktail and drives demand, whilst strawberry can be found in everything from smoothies to cheesecakes, mousses and souffles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pineapple ranks highly due, in part, to its versatility in both sweet and savoury applications.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"12094\" height=\"6047\" src=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2026\/07\/fruit-puree-4.webp\" alt=\"\" class=\"wp-image-28322\"\/><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">UK flavour rankings<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Passion fruit<\/li>\n\n\n\n<li>Strawberry<\/li>\n\n\n\n<li>Mango<\/li>\n\n\n\n<li>Raspberry<\/li>\n\n\n\n<li>Peach<\/li>\n\n\n\n<li>Pineapple<\/li>\n\n\n\n<li>Lemon<\/li>\n\n\n\n<li>Blackcurrant<\/li>\n<\/ol>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">French exchange<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Caramanfruit is a global industry leader in the fruit purees and coulis sector. Formerly known as Leonce Blanc, this premium brand was founded in 2002 and changed its name last year to better reflect the company\u2019s roots in the Rhone Valley region of France.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Each fruit variety \u2013 and there are a lot! \u2013 has its own unique recipe to take into account is natural sugar levels. The degree of pasteurization and the percentage of sugar added is altered accordingly, ensuring a consistent and intense, authentic flavour.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The purees are packaged in ambient 1kg pouches with screw caps for ease of use. &nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The range includes mandarin, pear, banana, lemon, apricot, lime, strawberry, mango, white peach, blood orange, pineapple, blackcurrant, passion fruit and lychee.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"12094\" height=\"6047\" src=\"https:\/\/insider.thewholesalegroup.co.uk\/wp-content\/uploads\/2026\/07\/fruit-puree-3.webp\" alt=\"\" class=\"wp-image-28321\"\/><\/figure>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Smart storage<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">The Caramanfruit range is shelf-stable, so there&#8217;s no need to take up fridge space \u2013 just store them at room temperature until opened. They\u2019re also freezer-friendly, making it easy to portion, store and use as needed.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Brix aware<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Always check the packaging for the Brix test results to find out the exact sugar content in the puree. You can then scale down sugar weights in recipes where appropriate.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Whisk warning\u00a0<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Never add cold ambient puree straight from the fridge into warm gelatin or chocolate mixtures as it will cause local thermal shock, creating unwanted rubbery lumps or split mixtures. Bring the puree to room temperature first.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Recipe inspiration<\/h2>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Pineapple &amp; passionfruit sorbet<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">1000g Caramanfruit passionfruit puree<br>1000g Caramanfruit pineapple puree<br>850g sugar<br>250g Rubicone Vegetal 70<br>25g Irca Svelto (emulsifier)<br>25g lemon juice<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Blend all of the ingredients together until everything is dissolved. Check your sugars to make sure they are within range 27-30%<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Allow the mixture to rest for 20 minutes before putting it in the batch freezer.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Easy lemon tart<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">2 x Pidy sweet tartlet 28cm<br>250g Caramanfruit lemon fruit puree<br>250g caster sugar<br>500g double cream<br>8 eggs<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Method<\/h3>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Boil the lemon puree, cream and sugar and leave to cool.<br>Once cooled, whisk the eggs into the lemon mix and pass through a fine sieve.<br>Pour the mixture into the pastry case.<br>Cook at 100\u00b0C until set.<br>Leave to cool before garnishing with fresh mint and raspberries.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fruit purees are a versatile store cupboard essential for a wide range of hospitality operations. From restaurants to bakeries, ice cream parlours to cocktail bars, good quality purees can enhance a wide range of applications. Less prep, more puree Prepping fruit can be labour-intensive and time-consuming, which is why many professionals opt for trusted, ready-to-use [&hellip;]<\/p>\n","protected":false},"author":721,"featured_media":28323,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386,504,505],"tags":[],"keydate":[],"member-selection":[],"supplier_sponsor":[801],"class_list":["post-28319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-brands","category-inspiration","supplier_sponsor-sponsored-henley-bridge"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fruitful Ideas: Why Chefs Are Switching to Ready-to-Use Fruit Purees - The Wholesale Group - Chefs&#039; Insider<\/title>\n<meta name=\"description\" content=\"Ready-to-use fruit purees for chefs: top UK flavours, storage tips, Brix guidance and recipes for sorbet, tarts and more. 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