Getting to know unsweetened fruits + the exceptional price of buying unsweetened fruits

With various dietary limitations in mind, I've been designing recipes that make extensive use of handmade fresh fruit purees in baking. Because of the abundance of seasonal fruits, I was able to make handmade purees out of plums, apricots, pears, and peaches. Fruit purees have the advantage of containing pure concentrated fruit with all of its components. With so many of my recipes containing fruit puree as an ingredient and merely a broad description of my method of puree preparation in each post, I decided it was time to write a simple technical post with step-by-step images of the process.

Fruit

I'll demonstrate this using the preparation of peach puree as an example. Pay little attention to the hue of the peach puree; it may appear to be an ugly duckling, but it tastes fantastic. To produce thick fruit puree, you'll need the following ingredients:

1. your favorite fruit; cleaned, pitted, and sliced
2. Pyrex glass bowl, if possible
3. Use a microwave
4. Scales in the kitchen

Peach Puree Preparation

1. Keep track of the weight of the glass bowl; this will help calculating the thickness of the fruit puree easier.
2. Cover peaches with boiling water and set aside for 15-20 minutes (you will be able to remove the skin from some, but not all, and some peaches will have skin)
3. If using peaches with skin, dry their surface with a paper towel.
4. Halve the peaches and remove the stone before slicing them.

Put the peaches in the wave for 12 minutes at a high temperature:

1. To ensure consistent cooking, swirl the peach slices around the bowl.
2. Simmer peaches for another 12 minutes on high.
3. Weigh the peaches in the bowl and calculate how close you are to the desired fruit weight.

There are 2 choices from here: Choice NO. 1:

• Cook the fruits for another 7-10 minutes on high to reduce the moisture content even further.
• Weigh it and start creating puree with a stick blender.

Fruit puree

Choice NO. 2:

• After the second cooking, prepare a purée.
• Measure the weight of the purée

• Cook the puree for a third time in the microwave to produce the necessary thickness for a specific bake or for making confections.
• The golden guideline is to cut the fruit's weight in half. The overall cooking time for the initial 500g fruit piece is usually 22-25 minutes, depending on the type of microwave, the type of fruits used, and the water content in the fruits. Total cooking time for a 1000g beginning weight ranged from 30 to 38 minutes in my experience. If apricots and peaches aren't as juicy, they may need to be condensed less. You must begin making purees and will be able to adjust the process to your own requirements.
• The acidity of different fruit purees varies, which influences their various applications.
• Apple puree is not overly acidic and can be placed on toast as a fruit spread. I mostly use thick apple puree in baking and preparing apple pastila, which is identical to plum pastila but made with apple puree instead of plum puree.

Plum puree is more acidic than apple puree, so you'll need to sweeten it with honey or another sweetener if you want to use it as a spread. I started using plum puree in baking and was able to perfect a gluten-free, grain-free, and sugar-free plum frangipane tart recipe. The richness and intensity of peach puree startled me. It's great as a fruit spread and keeps for at least 2-3 weeks in the fridge without preservatives. To prevent my normal problems with cake burning when baking with honey or dates, which have a distinct flavor that can overpower delicate cakes, I took a chance and made a cake recipe using peach puree as a sweetener. Here's a sneak glimpse at my newest creation: a grain-free, dairy-free apple, peach, walnuts, cinnamon, and raisin cake made with pumpkin seeds and almonds as dry ingredients. There are no artificial sweeteners or fats, only those derived from natural sources. Apricot puree is brightly colored and has a strong flavor. I haven't tried baking with it yet. I tried the method, and the outcome was a silky, homogeneous puree that tasted so good that we just ate it plain. Please keep in mind that the bread is just gluten-free and is not suited for this blog's visitors. Fruit concentrates can be made in a variety of healthier ways. It is possible to dry out fruits to a certain degree and process them afterward to generate puree using well-used dehydration procedures and trustworthy equipment. This method preserves more water-soluble vitamins and handles fruits more gently as a technique. I don't have a dehydrator, and if I'm going to store something for a long time, I like to expose it to high temps. This method also destroys bacteria and fungi that survive the dehydration process, which can be found in fruits that are applied to the skin. The skin contains a lot of fiber which is great for gluten-free and grain-free baking. All fruit purees can be portioned and frozen for future use in baking. In my baking experience, there was no difference between using freshly produced or frozen puree.

Yummy Fruit Puree

Fruit Purees for Newborns: a step-by-step guide to making homemade, easy-to-make, flavorful, and nutritious fruit purees for babies. Fruit purees are high in nutrients and vitamins, as well as being easily digestible, making them a portion of great baby food. When compared to store-bought infant food, homemade fruit purees are less expensive and contain no preservatives. Here is 15+ fruit purees for babies that are simple and healthful. Also, take a look at our selection of homemade baby food recipes for children aged 6 to 12 months. This page will be updated on a regular basis, so save it for future reference. For a full recipe, click on each thumbnail image under each fruit puree header. Choose recipes based on your baby's age, which is indicated in brackets next to the recipe title. POINTS TO NOTE WHILE PREPARING FRUIT PUREES FOR YOUR BABY:

• Until the baby is eight months old, steaming fruits is recommended for smoother digestion. Fruits can be steamed to help break them down and make digestion easier for small babies. Few fruits, such as bananas, kiwi, and avocados, are exceptions and do not require cooking.
• Fruit purees should always be served fresh and warm, while some purees can be refrigerated. It's best to eat the purees within 2 hours of making them.
• Before introducing your kid to mixed fruit purees, make sure to introduce each fruit separately.
• Instead of using a blender or mixer, mash the fruits with a fork or masher.
• If the puree becomes too thick after cooling, add more breast milk/ formula milk/ cow's milk or warm water to thin it up.
• If a recipe asks for formula milk, don't boil or heat it. Prepare the puree with water, then add the prepared formula milk once it has warmed up.
• Please eliminate any ingredients used in the fruit purees if your infant is allergic to them when preparation.

Fruit Puree Good or Bad

A fruit or vegetable puree is defined as a cooked, grounded, pressed, blended, or sieved fruit or vegetable that has reached the consistency of a creamy paste or liquid. Purees can also be frozen to extend their shelf life, and our meticulous preparation guarantees that the fruit or vegetable characteristics, taste, and natural deliciousness are preserved. Fruit Purees and Health Fruit purees might be a healthy substitute for some unhealthy yet necessary items in your recipes. If you're trying to minimize calories, fruit purees can be used to substitute oil or butter in certain baked items, which can not only improve the flavor but also keep you healthy. Because it is more concentrated, it has slightly more calories than regular fruit, but the number of vitamins, minerals, and beneficial nutrients is the same. Fruit purees, like fresh fruit, include antioxidants that can help strengthen the immune system and reduce cell damage in the body. Using Fruit Purees Fruit purees can be used for a variety of purposes; one of the most common and widely utilized is in baking. It can be used as a sugar substitute because it has the same sweet flavor as the fruit but has far more nutrition, making it a healthier alternative to your favorite cakes and sweet guilty pleasures that will make you feel less guilty about eating them. Fruit purees are extremely successful in cakes such as carrot cake and banana cake, due to the fiber and flavoring, and the natural sugar in fruit, fructose, together with the retained flavors, colors, and scents of the fruit, create some fantastic cakes. Fruit purees also extend the shelf life of fruit, so you can say goodbye to the irritation of buying fruit that only lasts a few days. Purees can also help with transportation costs, so investing in purees will save you money while still providing the same sweet taste and nutritious content, as well as allowing them to last longer. Our Purees We ensure that our fruit puree production involves traceability and monitoring of each step we take at David Berryman to ensure that our products meet or surpass our customers' expectations. To highlight the best flavors and smells while preserving healthy properties, we select the best and most ripe fruit for our fruit purees. Our processing and packing services are of the finest quality, so you always know what you're getting when you buy from us: trust and quality. We provide a variety of services in addition to our fruit purees, juices, and concentrates, including: Inventive mixtures Colorants, aromas, and flavors To take your product idea from concept to completion, you'll need to design a new product. Industrial fruit preparations can be utilized in a variety of applications, including ice cream, yogurts, and desserts. IQF (Individually Quick Frozen) - We can obtain IQF (Individually Quick Frozen) fruit. Bottling and packaging - as an extension to the development of beverages and sauces, we offer a bottling option. If you have any questions or would like to contact us about any of our services, please do not hesitate to contact us; we would be pleased to assist you. Before purchasing, you may also request a callback or a sample of one of our items. We'd love to hear about your new product concept, so please let us know and we'll talk about how to move forward with your fruity innovation!

Fruit Puree Organic

To prepare your own baby food, you don't need to be a culinary genius. Commercial baby foods, while convenient, may lose vitamins and nutrients, as well as the "yumminess" that can encourage your baby to try new foods and combinations. These 21 easy meals are quick, cheap, and, best of all, maybe healthier than goods that have been languishing on a supermarket shelf. Is your child ready to eat solid foods? The American Academy of Pediatrics recommends waiting until 6 months to begin introducing solid foods, however, some parents begin as early as 4 months if specific developmental milestones have been met. A 2013 study found that babies who started eating solid meals by the age of six months had a lower incidence of allergies and asthma. The ability of the newborn to sit upright and hold their head up is critical. It's also critical that kids demonstrate an interest in solid meals. You're ready to introduce the baby's first quick food once you've received permission from your child's pediatrician. When it comes to baby food, there are a few things to bear in mind: Keep amounts minimal for new eaters, as they only require 1 to 2 tablespoons of food. Keep an eye out for allergies, particularly if your child is eating foods that include common allergens. Eggs, peanuts, wheat, soy, fish, and shellfish are all common allergies. According to the most recent research, there is no benefit to delaying food introduction beyond 6 months or to introducing meals in any particular order. Above all, remember to have a good time! When possible, some people prefer to eat organic, wild, pastured, and grass-fed meat. Pesticide residue levels may be higher in some foods, such as:

• Apples
• Peaches
• Nectarines
• Strawberries
• Grapes
• Celery
• Spinach
• Sweet Bell Peppers
• Cucumbers
• Cherry Tomatoes
• Snap Peas Imported
• Potatoes

Keto Fruit Puree

This Keto-friendly blueberry sauce contains no added sugar. It goes great with waffles, pancakes, or cheesecakes! This delectable sauce can also be used to make a low-carb blueberry topping or compote to dress up basic pancakes or waffles, or even cheesecake. You may also use it on Chaffles, and I've included the traditional Chaffle recipe and directions in the comments section below! This low-carb blueberry sauce is similar to my raspberry sauce in that it thickens up beautifully without the addition of any special additives. You can either leave it lumpy or purée it in a food processor to get a smoother sauce. In only 10 minutes, you can make this simple Keto blueberry sauce recipe with only a few ingredients. It also freezes and thaws well, so you can keep your leftovers frozen and use them whenever you want! What's in Keto Blueberry Sauce

• Lemon juice
• Blueberries
• Water
• Swerve confectioners

How to Make Keto Blueberry Sauce

• In a saucepan, add the blueberries, Swerve, lemon juice, and water, then stir thoroughly.
• Simmer for 8-10 minutes over medium/low heat, stirring frequently.
• The berries will begin to break down, while the sauce cooks and the sauce will thicken.
• Allow it cool before serving; if you prefer a smoother sauce, pulse it in a food processor until it reaches the appropriate consistency.
• Serve with ice cream, Chaffles, Waffles, Pancakes, or a slice of cheesecake.

How to Thicken Blueberry Sauce Naturally One of the best things about this sauce, aside from the incredible flavor, is that it thickens up without the addition of any special ingredients. I aim to use thickeners like Xanthan Gum only when absolutely necessary. Lemon juice's acidity acts as a natural thickener while also brightening up the flavor. Swerve Confectioners are used in this recipe, and it works well because the sauce does not crystalize as it cools. Powdered allulose or a powdered monk fruit/erythritol combination can also be used instead. Use as a Keto Blueberry Topping You may leave the sauce as is if you want it to be a bit chunkier and use it as a low-carb blueberry topping for pancakes or waffles. It will be thick enough and yet have those beautiful chunks. This sauce can also be used to make Blueberry Crepes or a blueberry sauce for Keto cheesecake. Spread some over-drop biscuits and serve with a hot cup of tea for an afternoon treat. If you want it to be smooth, either use an immersion blender or purée it in your Food Processor until you obtain the desired smoothness. How to Make a Basic Chaffle I make my Chaffles with a Dash tiny waffle machine, and it works great! Plus, the price is unbeatable! Simply plug it in and wait for it to heat up, then coat or brush both waffle plates with nonstick spray or coconut oil, then whisk together 1 whole egg and 1/2 cup shredded cheddar cheese I use mozzarella because it has a mild flavor. Then, on the bottom plate, add 1/2 of the mixture and seal the lid. Cook them for anything from 3-6 minutes apiece, depending on how firm or crispy you like them. Cook the second one and cover with the blueberry topping before serving. This basic Chaffle recipe also works great as a low-carb bread alternative for sandwiches or BLTs. Are Blueberries Keto? They are, but you should only eat a modest number of them. Blueberries are high in Vitamin C, K1, fiber, and manganese, all of which are beneficial to your health. How much is the Carbohydrate Content of Blueberries? One cup of blueberries contains 17 net carbohydrates. That may appear to be a lot, but you'll never finish the dish in one sitting! This Low Carb blueberry sauce recipe calls for 1 cup of blueberries, which is divided into 12 portions. As a result, the impact is low and well worth the investment!