Purees, Pastes & Zests

Purees, Pastes & Zests
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Apple Puree

Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. When cooked, some apple varieties easily form a puree known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.

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Apricot Paste

Apricots are loose-stoned fruit that range in colour from pale yellow to flushed pink on the side most exposed to the sun. When ripe, their flesh is sweet, soft and juicy. Both the flesh and the kernels of Apricots can be eaten and oil can also be made from Apricot kernels. The flesh of the apricot is often dried, this can be eaten alone or added to savory dishes or deserts to give a ripe fruity flavour.

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Apricot Puree

Apricots are loose-stoned fruit that range in colour from pale yellow to flushed pink on the side most exposed to the sun. When ripe, their flesh is sweet, soft and juicy. Both the flesh and the kernels of Apricots can be eaten and oil can also be made from Apricot kernels. The flesh of the apricot is often dried, this can be eaten alone or added to savory dishes or deserts to give a ripe fruity flavour.

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Asparagus Puree

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, riboflavin and iron.

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Aubergine Puree

Aubergine is used in the cuisine of many countries. Eggplant is widely used in its native Indian cuisine. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name “baingan” or “Brinjal”) as the “king of vegetables”.<

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Aubergine Puree Roasted

Aubergine is used in the cuisine of many countries. Eggplant is widely used in its native Indian cuisine. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name “baingan” or “Brinjal”) as the “king of vegetables”.

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Aubergine Puree Sun Dried

Aubergine is used in the cuisine of many countries. Eggplant is widely used in its native Indian cuisine. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name “baingan” or “Brinjal”) as the “king of vegetables”.

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Banana Puree

The term Banana usually refers to the sweet fruit that is botanically a berry, produced by several kinds of large herbaceous flowering plants in the genus Musa. The fruit is often varied in size colour and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind which is may be green, yellow, red, purple, or brown when ripe. The fruit can be eaten raw or can be cooked and added to desserts and baked goods. The leaves of the banana plant are can also be used in cooking as something to cook in or on in many cultures.

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Blackberry Puree

The Blackberry, also known as a Bramble or a Caneberry across North America, is a small round usually black fruit. It is not a berry in the botanical sense of the word, botanically it is termed an aggregate fruit, composed of small drupelets. The soft fruit is popular for use in desserts, jams and sometimes wine and it is often mixed with apples for pies and crumbles.

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Blackcurrant Puree

The Blackcurrant is a woody shrub grown for its piquant berries. The fruit is rich in vitamin C, various other nutrients, phytochemicals and antioxidants. Blackcurrants can be eaten raw but are usually cooked in a variety of sweet or savoury dishes. They are used to make jams, jellies and syrups and are grown commercially for the juice market. The fruit is also used in the preparation of alcoholic beverages and both fruit and foliage have uses in traditional medicine and the preparation of dyes.

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