Boiron Fruit Puree

Apples are the official fruit of temptation, and one of our favourites to use in the kitchen thanks to their adaptability…but sometimes we just haven’t got the time to peel, core and chop finely. This apple puree has been made specifically with home cooking in mind, and contains nothing...

The sunny-hued apricot has always been a favourite in the patisserie and jam world, but it does take some preparation – bit of a headache if you’re already overseeing a roast, preparing a starter and leaving some time to change for dinner. Enter our wonderful apricot puree, which is just...

An old German favourite and a well-loved baking staple, black cherries have a dark, sumptuous flavour, and add a juicy depth to any cake or trifle. If you are stuck for a way to make them into a sauce, or haven’t the time, this cherry puree will save you the trouble of stalking and stoning the...

There is nothing quite like a ripe blackberry in season – no red or purple dots, just soft, glossy, blue-black and full of sticky juice. Out of season in years past, all you had were fond memories to sustain you... but not anymore. Meet our new favourite thing; a smooth, 100% fruit puree with ...

The tart savour of blackcurrants is a great favourite for summer puddings and concoctions, but they are very tricky to prepare – those tiny stalks are slippery customers! If you want to avoid the heartache, try a punnet of our new blackcurrant fruit puree. The finest fruit, crushed down into t...

Ever made your own marmalade or tried an orange tart? This blood orange puree makes it so easy. It’s eminently storable; the container slides easily into those tricky gaps in your freezer so using it often won’t involve too much ‘unpacking’.

Just like blood oranges, blood peaches have a slightly tangier, darker red flesh than that of your average fruit, and their tart edge works equally well in a dessert sauce or savoury chutney. If you’re stuck on how to get hold of them, this fruit puree is a fantastic alternative. 

Good blueberries are a blessing, but keeping them fresh and tasty long enough can prove a curse, especially if you want to use them in dishes rather than eating raw. Enter this amazing puree – made from nothing more and nothing less than blueberries (seriously, that’s all!) it tastes won...

The role of the ever-Christmassy chestnut doesn’t end with roasting whole – in fact, unlike most Europeans, in the UK we are very bad at recognising its full potential in cooking, and particularly in desserts. It is delicious in sweet pastries, cakes and chocolate puddings, and its flavo...

The name ‘sour cherry’ is perhaps not the best advertisement for this utterly delectable fruit, which makes up that unmistakeable tart, suckable sweetness in so many popular desserts and candies. While some chefs have time for carefully stoning cherries one by one, an easier option is al...

The staple treat guzzled by the ancient Egyptians (a basket of which hid Cleopatra’s asp), figs are an acquired taste with nowadays, but nevertheless still have a devout fan base, especially in the cheese world. They are an ingredient for some delicious desserts, too, so why not try your hand ...

The cool green colour, juicy softness and crunchy black seeds of the kiwi fruit make eating it an incredibly sensuous experience, but sometimes peeling it neatly can be a real nightmare – especially if you have any motive other than ‘eat right now.’ If you want to make a pudding wi...

If you’re really into lemons, you’ll love this puree, its an excellent ingredient if you want to make a tart or pie, and find it difficult breaking down a whole lemon.

Love limes to distraction? Having trouble incorporating that tricky, pulpy flesh into your cooking as well as the juice? Here’s your answer – smooth, zesty lime puree, made from the real thing and even more of the real thing. You can use it right away or freeze some for later use, and th...

With a grape-like white flesh, and a sweet, perfumed juice beloved of Asian restaurants and up-and-coming cocktail bars, lychees are one of the most exotic fruits around, so you won’t often find them during your weekly shop. Don’t fret, though, as we've sourced this gorgeous puree just f...

The silky, round, golden texture of mango is a sunny flavour the whole world has come to know and love, and it is so versatile that it goes with savoury as well as sweet flavours. This full fruit puree is perfect for any home cook or chef who finds the peeling and stoning a wee bit time-consuming, a...

Cooling, dewy and utterly thirst-quenching, it’s hard to find any dinner guest who doesn’t love melon. But what if serving it au naturel doesn’t fit the bill? What if you’re making a recipe which requires smoother, more liquid textures, and will take longer because of all the...

The queen plum of France, eating Mirabelle’s honey-like golden skin and flesh are about as close to scoffing nectar of the gods as you can get. But what if you a.) want it during winter or b.) haven’t time to search for it at the market? Try this delicious puree, which is basically the r...

With its sweet, slightly scented edge, it’s no wonder pear is one of the most popular dessert fruits out there. But sometimes the peeling, coring, chopping, stewing and chilling can take too long for comfort – enter this fabulous puree, which is the real deal  and laughably easy to ...

That most distinctive and bold of tropical fruit, pineapple’s sweet, punchy flavour is loved by most, but the same can’t always be said for its chewy and rather fibrous texture. If you are put off making pineapple-based recipes because of the texture, or simply the preparation headache n...