Apricot puree

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+90 (533) 470-5639

info@etakon.com

Apricot puree is a semi-thick and natural product made from the peeled and pitted flesh of ripe and healthy apricots. During the production process, the fruit is uniformly crushed and mashed after removing the skin and pit, resulting in a smooth texture, mild taste, and a natural yellow-orange color. This product, while preserving the nutritional value and flavor of fresh apricot, is widely used in various food industries such as baby food production, desserts, cakes and pastries, and natural beverages.

Apricot puree is a semi-thick and natural product made from the peeled and pitted flesh of ripe and healthy apricots. During the production process, the fruit is uniformly crushed and mashed after removing the skin and pit, resulting in a smooth texture, mild taste, and a natural yellow-orange color. This product, while preserving the nutritional value and flavor of fresh apricot, is widely used in various food industries such as baby food production, desserts, cakes and pastries, and natural beverages.

Apricot Purée: Introduction, Features, and Applications

Product Introduction
Apricot purée is a semi-solid and natural product made from the pulp of fresh, ripe, and peeled apricots. During the production process, after removing the pits and skins, the fruit is mashed and processed into a smooth, uniform purée. With its mild flavor, soft texture, and yellow to orange color, apricot purée is widely used in the food industry, especially in baby food, desserts, pastries, and natural beverages.

Technical Features

Appearance and Color:
The purée should have a uniform texture without large lumps or impurities. Its color ranges from yellow to light orange, reflecting the natural hue of fresh apricots. Any discoloration, dark spots, or signs of mold indicate reduced quality.

Taste and Aroma:
The flavor should be sweet with a slight tartness, consistent with the natural taste of apricot. The aroma should be fruity, fresh, and free from any fermented or unpleasant odor.

Soluble Solids Content (Brix):
Apricot purée typically has a natural Brix value between 9 and 16, depending on the fruit type and ripeness level. This reflects the natural sugar and solid content of the product.

Acidity and pH:
The pH should range between 3.4 and 4.2, with acidity around 0.8 to 1.8%, which ensures desirable taste, microbial safety, and good shelf life.

Shelf Life and Storage Conditions:
When pasteurized or sterilized and properly packaged, apricot purée can be stored for up to 18 months in a cool, dry, and dark environment. Once opened, it should be refrigerated and consumed shortly.

Packaging:
Apricot purée is commonly packed in sterile bags inside metal drums, food-grade aluminum pouches, or glass containers. Packaging should be resistant to air and light penetration and fully comply with hygiene standards.

Product Applications

As a natural base for baby food
In ice cream, mousse, pudding, and fruit-based desserts
Blended in smoothies and fruit cocktails
As an ingredient in cakes, tarts, and fruit pastries
For making fruit sauces and marmalades

Conclusion
Apricot purée, preserving the flavor, texture, and nutritional value of fresh fruit, is one of the key ingredients in healthy and natural food production. In addition to meeting quality and hygiene standards, its excellent sensory properties and high compatibility with various formulations make it a valuable product in both domestic and export markets — ideal for health-focused food producers.

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