Fruktpuré

Fruktpuré is a smooth, thick purée made from ripe fruit. In production the fruit is washed, peeled or deseeded, cooked to soften the flesh, and puréed with a blender or mills until uniform. It may be strained to remove skins and fibers and is often pasteurized for shelf stability. Purée can be made from a single fruit or from blends to adjust flavor and color.

Common fruits include apples, pears, peaches, apricots, plums, bananas, mangoes and berries. Fruktpuré is used as baby food, as a baking ingredient, and as a sauce or topping for dairy products like yogurt and ice cream. It also serves as a base for drinks, spreads, and desserts.

Texture and sweetness are influenced by cooking time, filtration, and whether water is added. Many commercial purées carry no added sugar, while some variants include sugar, water, or acidity regulators to improve texture or preserve color. Vitamin C or lemon juice may be added as antioxidants.

Unopened purées sold in cans or pouches are typically shelf-stable, while opened containers should be refrigerated and used within days. In many markets, labeling distinguishes 100% fruit purée from products with added ingredients.