Passion fruit is a tropical fruit and is mainly found in some countries including Brazil, Ecuador, Peru, and Columbia. Passion fruit addresses customers’ interest in healthy and amazing beverages. Passion fruit juice could be sold to juice manufacturers, producers, and other processors as single-strength aseptic juice (Brix 14-16) or frozen concentrate (Brix 50). Passion fruit puree is typically used for the preparation of passion fruit and in mixed fruit beverages, and baby food. It is also growing in the dairy industry, with the introduction of ice-creams and fruit yogurts. Tremendous and unbelievable growth has been observed in the demand for fruit puree products including passion fruit purees in some areas such as Western Europe. The demand for puree has increased with the growth in requests for fruit flavors and aromas and healthy food consumption. As a result, as the demand is set to increase, end-product manufacturers are enthusiastic to present novel products with application in the field of cosmetics as well. The passion fruit pulp is produced and manufactured from freshly gathered passion fruits found plentifully in the arable districts of North-East India, Asia. 
Passion fruits turn out to be appropriate for processing into pulp when the greenness of their peel vanishes and the outer skin becomes even or slightly grown. The yellow-colored passion fruit, also recognized as purple granadilla fruit is processed in a pulping machine where this delicious, aromatic, flavored, and thick textured fresh passion fruit pulp is filled directly into the containers and then packed without any additives. No water, sugar, additives, or preservatives are added to our passion fruit pulp, rendering an astonishingly exceptional taste to jams, yogurt, desserts, ice creams, and jellies. The passion fruit pulp is rich in various vitamins like vitamins A and C and is a good source of carbohydrates, phosphorus, potassium, and iron. We are leading manufacturers and exporters of the best quality passion fruit pulp that is capable of being used in an extensive variety of food and beverage products.
Is Passion Fruit Puree the Same as Pulp?
A question which is being arisen for many people is whether or not fruit puree is the same as fruit pulp. Passion fruit puree is delectably tropical, making it a perfect product for smoothies, cocktails, and desserts. Here’s a step-by-step guide to making your passion fruit puree! You may be wondering, “what really is passion fruit puree?” The simple definition is that passion fruit puree is right the juicy bits from the passion fruit. Let’s spell out some common terms in order to make it more clear and more understandable. Passion Fruit is a sweet yet sour tropical fruit. While it is a tropical delicacy, you can commonly find passion fruit in the southern districts of the US as well, so grasp some of this healthy tropical fruit when you see that! The Passion Fruit Pulp is all inside the fruit – the seeds and also the delicious yellow puree! You have the possibility to eat the seeds (the total pulp of the fruit) or you can eliminate the seeds for making passion fruit puree. 
The Passion Fruit Puree (or the term lilikoi puree, in the local language of Hawaii!) is basically the juicy part of the passion fruit with the seeds detached! It does have the intense sour and sweet tropical flavor and aroma of the passion fruit, all bottled up to be utilized in a variety of recipes. Today, we’ll be walking through the way of making passion fruit puree. How do you make homemade Passion Fruit Puree? There is no other simple way for making passion fruit puree! A knife, sieve, and measuring cup are all needed. The 1st Step: Scooping You need to cut up the passion fruit in half, holding the fruit firmly together so any pulp doesn’t escape to your cutting board. Dump the pulp into the sieve. The 2nd Step: Sieving Keep your sieve over a measuring cup to get all that enjoyable passion fruit puree. You might want to use a spoon to help push every bit among the holes. The 3rd Step (an optional step): Blending If you still feel like there is still some deliciousness to have, add the seeds to a blender or a processor with just a little bit of water. Pulse a few times just to loosen up any pulp that is remaining, but never grind the seeds!
Fruit Puree vs Pulp
Fruit puree holds all of the juice and of course, a huge proportion of the fibrous matter which is naturally found in the fruit. Only extra unsolvable fibers are eliminated. At the same time as it is normally the case that stones or seeds are also eliminated during processing, seeded variants of some purees are accessible. Normally, fruit purees are smooth and thick products that have been processed in a way that the unsolvable fibrous shares are broken up so as to be able to fit through a fine sieve. The puree is sometimes pasteurized to decrease microbiological loading and increase shelf life.
Fruit Puree Processing
Though processing methods and applications differ between each processing plant and from fruit to fruit, in general, the processing starts with the washing and sorting of the fruit to clean it prior to using and removing anything that is not appropriate for processing. Once this process has taken place, the fruit is then crushed to a pulp. Upon necessity, an initial rough sieve may be used to eliminate seeds or stones from the product. Once this process has taken place, the fruit is put in an extractor to eliminate any unwanted fibers, skin particles, remaining seeds, and leaving the smooth pulp and juice of the fruit. The fruit puree then undergoes a process to eliminate extra air trapped within the puree; so, this process serves to keep the puree during further processing phases, as oxidation triggered by thermal processing could have a harmful effect on the color of the puree. At that point, the puree is usually passed through an additional filter (or multiple stages of filters) to ensure the last product is adequately smooth and standardized. 
If a puree or a concentrate is required, the semi-finished puree might then be sent to an evaporator to be concentrated by eliminating a defined share of the water. The Fruit purees can’t be concentrated to the same degree as juices, because the extra pulp makes the material much thicker than juice. Beyond a certain point, it won’t be able to be pumped via the equipment. Upon necessity, the puree might then be pasteurized using a controlled time/temperature device to decrease microbiological loading while keeping as much of the color, flavor, and aroma of the fruit as possible. The puree is then passed through an ultimate filter to ensure that any remaining bigger pulp particles or foreign forms are not moved to the final packaging.