Purees & Pastes

Purees & Pastes

Blueberry Puree

Blueberries are perennial flowering plants with indigo-colored berries. They have a sweet taste when mature, with variable acidity. Blueberries can be eaten fresh or further processed in another dish. Often added to baking or used to make jam, the indigo skins of the fruit add colour to any dish. Blueberries also contain micronutrients with moderate levels of the essential dietary minerals manganese, vitamin C, vitamin K and dietary fibre.

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Carrot Puree

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. The orange carrot gets its characteristic, bright orange colour from β-carotene. Carrots are a good source of dietary fibre, vitamin K and vitamin B6.

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Celeriac Puree

Celeriac is edible raw or cooked and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles and other savoury dishes.

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Celery Puree

Celery is used around the world as a vegetable for the crisp leaf stalk. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb.

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Cherry Black Sweet Puree

Cherries are packed full of health-benefiting nutrients and unique antioxidants, dietary fibre and vitamin C are the nutrients in highest content while other vitamins and dietary minerals are also present. Cherries are native to Eastern Europe and Asia Minor regions. Botanically, the fruit is a “drupe” (stone fruit). Although several species of cherries exist, two popular cultivars are the black sweet-cherry, and sour or red tart-cherry.

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Cherry Red Sour Puree

Cherries are packed full of health-benefiting nutrients and unique antioxidants, dietary fibre and vitamin C are the nutrients in highest content while other vitamins and dietary minerals are also present. Cherries are native to Eastern Europe and Asia Minor regions. Botanically, the fruit is a “drupe” (stone fruit). Although several species of cherries exist, two popular cultivars are the black sweet-cherry, and sour or red tart-cherry.

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Cranberry Puree

Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom and Thanksgiving dinners in the United States and Canada. Cranberries have moderate levels of vitamin C, dietary fibre and the essential dietary mineral, manganese, as well as other essential micronutrients.

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Date Paste

Dates have been a staple food of the Middle East and the Indus Valley for thousands of years. They are believed to have originated around Iraq, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 4000 BCE. The Ancient Egyptians used the fruits to make date wine, and ate them at harvest. Dates provide a wide range of essential nutrients and are a very good source of dietary potassium. The sugar content of ripe dates is about 80%; the remainder consists of protein, fibre, and trace elements.

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Date Puree

Dates have been a staple food of the Middle East and the Indus Valley for thousands of years. They are believed to have originated around Iraq, and have been cultivated since ancient times from Mesopotamia to prehistoric Egypt, possibly as early as 4000 BCE. The Ancient Egyptians used the fruits to make date wine, and ate them at harvest. Dates provide a wide range of essential nutrients and are a very good source of dietary potassium. The sugar content of ripe dates is about 80%; the remainder consists of protein, fibre, and trace elements.

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Fig Paste

The Fig is a temperate species native to southwest Asia and the Mediterranean region (from Afghanistan to Portugal) which has been widely cultivated from ancient times for its fruit. Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well. Dried figs are a rich source of dietary fiber and the essential dietary mineral, manganese.

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