Purees & Pastes

Purees & Pastes

Orange Zest

As with other citrus fruits, oranges are an excellent source of vitamin C. Numerous other essential nutrients are present in low amounts.

Zest is often used to add flavour to different pastries and sweets such as pies, cakes, cookies, biscuits, puddings and confectionery. Zest also is added to marmalades, sauces, chutney, sorbets and salads.

 

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Parsnip Puree

Parsnips resemble carrots and can be used in similar ways but they have a sweeter taste, especially when cooked. While parsnips can be eaten raw, they are more commonly served cooked. They can be baked, boiled, pureed, roasted, fried or steamed. Roast parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday Roast.

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Parsnip Puree Roasted

Parsnips resemble carrots and can be used in similar ways but they have a sweeter taste, especially when cooked. While parsnips can be eaten raw, they are more commonly served cooked. They can be baked, boiled, pureed, roasted, fried or steamed. Roast parsnip is considered an essential part of Christmas dinner in some parts of the English-speaking world and frequently features in the traditional Sunday Roast.

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Passion Fruit Puree

Passion fruit contains vitamin C, dietary fibre, B vitamins riboflavin and niacin, iron and phosphorus. It is added to fruit salads and fresh fruit pulp or passion fruit sauce is commonly used in desserts, including as a topping for pavlova and ice cream, a flavouring for cheesecake and in the icing of vanilla slices.

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Pepper Puree

Peppers or Bell peppers are commonly a sweet pepper named for its bell-like shape. Although referred to as a vegetable the pepper is actually a fruit with a glossy red, yellow or green colored firm skin. Inside its thick, glossy flesh is an inner cavity with edible bitter seeds and a white spongy core. Bell peppers are not ‘hot’, they contain a recessive gene that eliminates capsaicin, the compound responsible for the ‘hotness’ found in other peppers. Peppers have a tangy sweetness which make them popular in many dishes from salads to curries and other Asian dishes.

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Pepper Roasted Puree

Peppers or Bell peppers are commonly a sweet pepper named for its bell-like shape. Although referred to as a vegetable the pepper is actually a fruit with a glossy red, yellow or green colored firm skin. Inside its thick, glossy flesh is an inner cavity with edible bitter seeds and a white spongy core. Bell peppers are not ‘hot’, they contain a recessive gene that eliminates capsaicin, the compound responsible for the ‘hotness’ found in other peppers. Peppers have a tangy sweetness which make them popular in many dishes from salads to curries and other Asian dishes.

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Pineapple Puree

The flesh and juice of the Pineapple are used in cuisines around the world. Whole, cored slices with a cherry in the middle are a common garnish on hams in the West. Chunks of pineapple are used in desserts such as fruit salad as well as in some savoury dishes, including pizza toppings. Crushed Pineapple is used in yogurt, jam, sweets and ice cream. The juice of the pineapple is served as a beverage and is also as a main ingredient in such cocktails as the piña colada.

Pineapple is an excellent source of vitamin C.

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Plum Red Puree

The taste of the Plum fruit ranges from sweet to tart; the skin itself may be particularly tart. It is juicy and can be eaten fresh or used in jam making or other recipes. Plum juice can be fermented into plum wine.

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Prune Puree

Prunes are used in cooking both sweet and savory dishes. Stewed prunes, a compote, are a dessert. Prunes are a frequent ingredient in North African tagines. Perhaps the best-known gastronomic prunes are those of Agen (pruneaux d’Agen). Prunes are used frequently in Tzimmes, a traditional Jewish dish in which the principal ingredient is diced or sliced carrots; in the Nordic prune kisel, eaten with rice pudding in the Christmas dinner; and in the traditional Norwegian dessert fruit soup. Prunes are also used to make juice and kompot (uzvar), a traditional drink in Central, Eastern and Southern Europe.

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Pumpkin Puree

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. In the United States and Canada, pumpkin is a popular Halloween and Thanksgiving staple. Pumpkin purée is sometimes prepared and frozen for later use.

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