Basic Fruit Puree Recipes

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Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipe    Fruit Recipe Index    Summer   

 

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Simple Basic Berry and Fruit Puree Recipes capture the sweet/tart balance of the summer fruit to use in jams and jellies, fruit drinks, ice cream, sorbets, granitas, fruit tarts, and whatever else you might want to use them in.

The basic fruit puree recipes use lemon juice to avoid browning in the stone fruit and to brighten the red pigments in the berries.  The sugar balances the tart lemon juice and is necessary unless the fruit is super sweet.  Your finished puree should have the delicious sweet/tart balance of perfectly ripe fruit, so you may need to adjust the amounts of lemon and sugar according to the sweetness of your fruit and also your taste.  Fruit purees can also be used in making your own baby food.

The following fruit puree recipes appeared the The Oregonian FOODday, August 12, 2008, by Maya Klein.

Check out Linda’s Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.

 

 

Basic Fruit Puree Recipe:

Use this recipe for red or black raspberries, blackberries, boysenberries, or marionberries (but not for strawberries or blueberries).

 

Basic Fruit Puree

 

Ingredients:

12 ounces (approximately 1 1/2 cups) fresh or frozen berries, (defrosted if frozen)*
1/4 cup granulated sugar, or more to taste
2 tablespoons freshly-squeezed lemon juice

* When making puree from frozen fruit, let the berries thaw in a colander over a bowl.  Once the berries have thawed, pat them dry before blending.  By draining the berries first, you get a thicker puree.

 

Preparation:

Sort and wash berries.  Drain, cap, and stem (or thaw if frozen) unsweetened berries.

In a food processor fitted with the metal blade, combine berries, sugar, and lemon juice; process to a smooth puree, about 30 seconds.  NOTE: Pureeing may be done in a blender or a food processor, but if using a blender, make sure that any seeds are not ground so finely that they will pass through the sieve.

Pour into a fine sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve; discard solids.

Taste and add more sugar if necessary.

Refrigerate in a non-reactive container for up to 3 days or freeze for up to 2 months.

Yield approximately 1 cup of finished puree.

 


 

Basic Stone Fruit Puree Recipe:

Use this recipe with peaches, apricots, or nectarines, as well as cherries, mangos, strawberries, and blueberries.

Basic Fruit Puree   Basic Fruit Puree   Basic Fruit Puree

 

Ingredients:

1 pound fresh or frozen fruit, pitted and (defrosted if frozen)*
2 tablespoons granulated sugar, or more to taste
2 tablespoons freshly-squeezed lemon juice

* Sort, stem, and wash ripe fruit (or thaw if frozen), unsweetened fruit.

 

Preparation:

In a food processor or blender fitted with the metal blade, combine fruit sugar, and lemon juice; process to a smooth puree, about 30 seconds.

Pour into a fine sieve set over a bowl.  Use a rubber spatula to stir and press the puree through the sieve; discard solids.

Taste and add more sugar if necessary.

Refrigerate in a non-reactive container for up to 3 days or freeze for up to 2 months.

Yield approximately 1 1/3 cups of finished puree.

 

 

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