Fruit Purees by Les Vergers Boiron

It was in the market halls of Paris that the Boiron family – originally from Ardèche – launched their fresh fruit business, laying the foundations for a gastronomic adventure.

With dessert and pastry chefs seeking a product where it’s practical and consistent all year round, the team transformed the work of fruit artisans by creating an innovative product – frozen fruit puree using a unique fruit processing method, which to this day remains the best technique to keep the flavour, texture and freshness of the fruit.

The frozen fruit puree made its way abroad in the suitcases of travelling French pastry chefs - marking the beginning of the brand's international expansion. Through significant investment, Les vergers Boiron became an industrial producer of frozen fruit purees, establishing their facilities in Valence, Drôme. In 2022, they celebrated 80 years of excellence, establishing themselves as a pioneer in the processed fruit sector and becoming "THE" French benchmark for fruit excellence.

CHARACTERTISING A FRUIT PUREE

Like any gustatory and sensory product, fruit has its own distinct characteristics. These play an essential role when tasting the fruit and products derived from it. Fruitology® was created to meet the specific needs of product characterisation and the subtleties of their appreciation. While no pH meter or other device can replace the final sensory perception, this discipline makes it possible to establish each individual ‘identity card’.

DEVELOPING CREATIVITY

Understanding the characteristics of fruit and its transformation into puree makes it possible to develop gourmet creativity. Mastering aromatic notes guarantees better flavour pairings.

The best way to have the Murgella Puglian Burrata is to eat it as is, or with a drizzle of extra virgin olive oil and a few basil leaves.

COMPARING PUREES

Fruitology provides the tools for tasting and evaluating a fruit puree. This tool makes it possible to compare different purees of the same flavour to define their specific characteristics.

The expertise of Les vergers Boiron has contributed to the creation and development of this new discipline by establishing a standard descriptive language through methologies specific to sensory analysis. The tools developed in this way are intended for all flavour professionals and stakholders in the fruit industry, particularly those involved in fruit purees.

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