Get ready to embark on a delicious adventure as you discover the endless possibilities of Homemade Fruit Purées! With just a few simple ingredients, a blender or food processor, a few minutes of prep, and some creativity, you can create vibrant and flavorful puréed fruit combinations that will take your culinary and cocktail creations to the next level.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
2TBSGranulated Sugar – or more to taste, depends upon the sweetness of your fruit (SEE NOTES)
2TBSWater
1 ½tspFresh Lemon or Lime Juice – or more to taste
Instructions
PUREE WITH FRESH FRUIT
Wash and Chop Fresh Fruit: Wash, peel and pit the fruit before roughly chopping into large chunks as needed. If your fruit has a peel and pit, such as a peach, you’ll need to boil and remove the skin before pitting and chopping. (SEE NOTES for prepping fruits)
Macerate Fruit: Add the chopped fruit to a bowl. Sprinkle the sugar over the fresh fruit and then use a spoon to stir and coat the fruit. Set aside and let the fruit macerate for at least 20 minutes on the counter, or cover and store in the fridge up to overnight.
Blend Fruit with Water: Add the chopped fruit and the water to a high-speed blender. Cover and blend the fruit for 2-3 minutes, or until a thick, smooth sauce forms. Stop to scrape down the bowl with a rubber spatula as needed.
Strain the Puree: Place a sieve or fine-mesh strainer over a bowl. Pour the fruit puree into the strainer and use a rubber spatula to press the puree through the strainer, discarding the seeds, pulp, and any solids.
Add Flavor: To the bowl with the puree, add in the lemon or lime juice and salt. Stir well to combine. Taste the fruit puree and adjust as necessary – adding more sugar for sweetness, citrus juice for acidity, salt for overall flavor, and/or water to thin it out.
Refrigerate or Use: Cover the bowl or transfer the puree to a pitcher and store in the refrigerator for up to 2 weeks, or until ready to use in cocktails and drink recipes.
FROZEN FRUIT PUREE
Thaw Frozen Fruit: Add the frozen fruit chunks to a bowl and thaw according to package instructions. Use a slotted spoon to remove the fruit from the bowl and transfer to another bowl.
Macerate Fruit: Add the granulated sugar to the thawed fruit liquid in the bowl. Whisk to combine. Then, add the thawed fruit back to the bowl and stir to combine. Set aside and let the fruit macerate for at least 20 minutes on the counter, or cover and store in the fridge up to overnight.
Blend Fruit with Water: Add the chopped fruit and the water to a high-speed blender. Cover and blend the fruit for 2-3 minutes, or until a thick, smooth sauce forms. Stop to scrape down the bowl with a rubber spatula as needed.
Strain the Puree: Place a sieve or fine-mesh strainer over a bowl. Pour the fruit puree into the strainer and use a rubber spatula to press the puree through the strainer, discarding the seeds, pulp, and any solids.
Add Flavor: To the bowl with the puree, add in the lemon or lime juice and salt. Stir well to combine. Taste the fruit puree and adjust as necessary – adding more sugar for sweetness, citrus juice for acidity, salt for overall flavor, and/or water to thin it out.
Refrigerate or Use: Cover the bowl or transfer the puree to a pitcher and store in the refrigerator for up to 2 weeks, or until ready to use in cocktails and drink recipes.
Notes
Fresh Fruit: You can use any fruit you love to make a puree. However, the prep work directly depends upon the fruit. See below:
Soft Fruits: Wash and remove the stems of any soft fruits, such as berries and melon before chopping.
Stone Fruits: Wash the fruit. Then boil to peel and remove the skin. Finally, remove and discard the pits.
Pome Fruits: If using fruits with a “core”, such as an apple or pear, wash the fruit before peeling and discarding the flesh. Finally, remove and discard the tough core before chopping.
Frozen Fruit: If you want to make a puree with stone fruits, I recommend just using frozen fruit to make your life A LOT easier. Make sure you defrost the fruit prior to using it to make fruit purees.
Prepping Fresh Fruit Cheat Sheet!
Berries – Wash and remove stems. Cut any large berries in half.
Secret to Keeping Berries Fresher For Longer: Fill a large bowl with 4-parts cold water (4 cups) to 1-part white vinegar (1 cup). Add berries to a colander and place the colander into the bowl, making sure all the berries are submerged. Place the bowl in the fridge for approximately 20 minutes. Remove from the fridge and lift the colander out of the bowl. Rinse the berries well with cold water and pat completely dry. (Note: I don't do this with delicate raspberries!)
Pineapples – Use frozen chunks to make life easy. Or if you prefer fresh, use a sharp Chef’s knife to remove the outer rind from the pineapple. Then, use the knife to cut the pineapple from the inner core. Finally, chop the fruit.
Apples – Wash the fruit, then use a vegetable peeler to remove the skin. Next, use a sharp knife to cut the apple’s flesh from the core. Then, chop the apple into large chunks.
Watermelon – Use chef’s knife to cut the flesh from the skin. Then, use your fingers to remove all the seeds (beans). Note: You do NOT need to add water when using watermelon to make puree!
Peaches – Use frozen slices to make life easy. Or for fresh, wash the peach and then score the skin. Boil to soften the skin and then peel the skin from the flesh. Use a sharp knife to cut the flesh off the pit.
Mango – Use frozen chunks to make life easy. Or for fresh, hold the mango upright and with a small paring knife, carefully slice half of the mango from the pit, keeping your knife towards the center of the mango. Turn the mango 180-degrees and repeat. Next, use your knife to make crosshatch or grid-like lines through the mango flesh, being careful NOT to cut through the skin. Push on the mango skin to invert it and pop-up the little cubes of mango flesh. Then, use your knife to carefully slice the mango cubes from the skin.
Grapes – Use seedless grapes and wash the fruit prior to making purees.
Cherries – Wash the fruit before removing and discarding all the pits.
Nutritional information is an estimate based upon 4 (1/2 cup) servings. Exact information will depend upon the brands of ingredients and precise measurements used.