Purees

Puree is a smooth, thick mixture produced by grinding, mashing, or processing solid foods until a uniform consistency. The term covers a wide range of products made from fruits, vegetables, legumes, or grains, whether prepared fresh or commercially processed. Purees are used to modify texture, flavor, and digestibility in both cooking and food service.

Preparation methods include blending in a blender or food processor, mashing by hand, using a ricer, or pushing the food through a fine sieve. Softened or cooked ingredients generally puree more easily, and adding liquid (water, stock, or juice) helps achieve the desired consistency. Some purées are strained to remove fiber, seeds, or skins, while others are left chunky for texture.

Common examples include fruit purées such as applesauce and plum purée, vegetable purées like mashed potato or carrot purée, and legume purées such as chickpea purée. Tomato purée refers to a concentrated form used as a base. Purées can be served warm or cold and may be seasoned or combined with fats, dairy, or oils to alter mouthfeel.

In cooking, purées act as sauces, bases for soups, baby foods, or thickening agents in sauces and gravies. Commercial purées are standardized, pasteurized, and packaged for shelf stability. Storage guidelines typically require refrigeration after opening and use within a few days, or freezing for longer storage. Nutritional content depends on the ingredient and preparation, with fiber retention varying by processing and straining.