We search among the best growers in Vietnam and Peru for the most aromatic and sweetest passion fruits to make our puree. Our passion fruit puree, with its intense aroma, characteristic sour taste and yellow/orange color, is ready to eat thanks to the absence of seeds, which makes it even more convenient and delicious. Our passion fruit puree is distinguished by its intense and bright color due to its high brix content. Its texture is smooth and homogeneous, and given its high brix content, we have not added sugar, thus preserving its purity and quality.
Due to its high brix content (natural fruit sugar), our passion fruit puree has an intense and bright color, with a smooth and homogeneous texture. In addition, we have not added sugar thanks to its natural sweetness.
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CR06
Formats
Recycled cardboard trays suitable for food contact and freezing. Heat-sealed with plastic film to guarantee the freshness and protection of our products.
6 units box.
Ingredients
Passion Fruit (100%)
Tips for Use
Suitable for ice cream, sorbets, pastry, confectionery, cooking, craft beer production and cocktails.
Our products are suitable for a wide variety of use, including ice cream, sorbets, pastries, confectionery and cocktail preparation. Versatility guaranteed!
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Organoleptic Characteristics
Color: typical of orange/yellow passion fruit.
Smell: Characteristic of passion fruit with acid and sweet aroma.
Flavor: typical of the ripe passion fruit variety, sweet and sour at the same time.
Texture/consistency: smooth and creamy texture, very homogeneous.
Storage Conditions
Tested useful life: 42 months, kept in original packaging and stored frozen at -20ºC.
If thawed, it should never be refrozen.
Thawing should be done under refrigeration (2 to 5ºC) and kept at this temperature until thawing.
total consumption, recommended in a maximum of 4 to 5 days, preserving its organoleptic properties.
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Nutritional Information
| Approx. per 100 g. | |
|---|---|
| Energy value in kcal | 74 |
| Energy value in Kjul | 309 |
| Fats | 0.6 |
| of which, saturated fatty acids | <0,01 |
| Carbohydrates | 7.3 |
| of which, sugars | 7.3 |
| Dietary fiber | 0.2 |
| Proteins | 0.8 |
| Salt | < 0,01 |
| PH 3.0 + -1 Degrees Brix 18 + - 2.5 | |
