This fruit's emerald green pulp is its most outstanding feature. Sweet-tart in flavor, our Kiwi puree possesses both the fruit’s appealing visual characteristics and distinctive clean flavor. Small black seeds enhance its color further. This puree is a showstopper when presented on a white plate or in these easy recipes for soups, sauces, desserts, and mixed drinks!

Click here for pdf profile sheet
How to order for foodservice

Featured Recipe

Fruit Puree Pate de Fruit

Yield: 32 pieces (cut into 1 ½” squares)
Source: Liza Cheng
    • 1 cup The Perfect Purée Green Apple Puree,  thawed
         or  The Perfect Purée Kiwi Puree
         or  The Perfect Purée Apricot Puree
         or  The Perfect Purée Blackberry Puree
         or  The Perfect Purée Blueberry Puree
         or  The Perfect Purée Mango Puree
         or  The Perfect Purée Papaya Puree
         or  The Perfect Purée Pear Puree
         or  The Perfect Purée Pink Guava Puree
         or  The Perfect Purée Red Raspberry Puree
         or  The Perfect Purée Strawberry Puree
         or  The Perfect Purée Lychee Puree
         or  The Perfect Purée Cherry Puree
         or  The Perfect Purée Coconut Puree
         or  The Perfect Purée White Peach Puree
         or  The Perfect Purée Banana Puree
    • 4 1/2 tsp. sugar
    • 1 1/10 tsp. apple pectin
    • 1 cup sugar
    • 3 tbsp. glucose
    • 3/4 tsp. tartaric acid

1. Weigh and portion all the ingredients.
2. Set up bain marie for your whisk, spatula and thermometer.
3. Prepare molds by spraying with vegetable oil.
4. Sift together the first amount of sugar and apple pectin together.
5. Bring puree to boil (or at 104 F degrees).
6. Add the sugar/pectin combo to puree; make sure whisk to incorporate; return to boil.
7. Add the 2nd amount of sugar and return to boil.
8. Add glucose and return to boil.
9. Keep heat at medium to medium/high level and continue to whisk until thermometer reached 223 F degrees.
10. Pull off heat and add tartaric acid.
11. Whisk vigorously and pour immediately into molds.
12. Give pate de fruit at least 8-10 minutes to set and cool.
13. Un-mold or cut into desired pieces.
14. Toss in sugar and serve.

Method #5 through #11, you must continuously whisk to avoid puree from burning.
Store pate de fruit in a tight sealed container away from heat; can be stored at room temperature.
Shelf-life of pate de fruit is 2 weeks.
  • Key Lime
  • Apricot
  • Lemon Zest
  • Pear
  • Pink Guava
  • Tamarind
  • Meyer Lemon
  • Prickly Pear
  • Cherry
  • Green Apple
  • Passion Fruit
  • Black Currant
  • Orange
  • Roasted Red Pepper
  • Papaya
  • Blackberry
  • Banana
  • White Peach
  • Kiwi
  • Blueberry
  • Blood Orange
  • Pomegranate
  • Lychee
  • Coconut
  • Mango
  • Red Raspberry
  • Strawberry