apricot puree

Apricot puree


The apricot puree is prepared from selected fruit and washed, crushed and passed through a metal mesh. The sieve of the mesh is usually about 0.5 mm, which gives us a homogeneous pure and of good texture, being able to have the bostwich around 8 – 10

Types of apricot:

Apricot plantations are found throughout the southern and Mediterranean area of Spain. Apricots contain vitamins and minerals such as vitamin C, vitamin A, niacin, vitamin E, potassium, copper, manganese and also phosphorus, among other vitamins and minerals We have different varieties of apricots in Spain, which are harvested from May to mid-June. The most appreciated variety is the Bulida apricot, for its aroma and texture. This variety is the most used in extra quality jams from the best manufacturers.

Uses and technical data:

The apricot puree is used by many companies that manufacture from jams, ice creams, juices or also compotes or cakes. This process guarantees the preservation of all the organoleptic characteristics of the peach puree. The product is pasteurized with a high-short process, normally 90 degrees for 5 minutes, then the product is transferred to aseptic drum filling. The drums are normally metal although we can also pack them in cardboard drums.


  • Brix 10-12 
  • Size 5 mm
  • Black spots max 6 in 10 gr

The apricot puree, like the rest of fruit and vegetable purees, are suitable for vegan food and no chemical processes are used in their production.

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