Reference grade
Aseptic apricot purée.
Apricot Purée
Apricot fruit purée for bright stone-fruit desserts, yogurt preparations, sauces and bakery fillings.
- Format
- Purée
- Base
- Apricot
Technical notes
Product at a glance
Selected values from the supplied technical sheet. Confirm the current grade and order specification with Ekinden.
Brix at 20 °C
30–32 °Brix
pH
3.6–4.2
Reference storage
0–8 °C
Overview
Overview and key benefits.
A practical summary for procurement, R&D and QA teams comparing application fit, format and processing requirements.
Apricot purée gives recipes the fruit’s distinctive stone-fruit character together with the presence of pulped flesh. It is an inviting choice for desserts that need a clear fruit centre, from a yogurt layer to a sorbet or pastry component.
Apricot sits comfortably alongside vanilla and almond flavours, while date can take a recipe toward a richer fruit combination. In savoury cooking, apricot opens a route to fruit sauces and gently spiced accompaniments. The purée format keeps the fruit at the heart of the recipe, with sweetness and final consistency shaped around the dish you want to create.
Country of origin: Iran. 100% natural, with no additives.
Technical notes
How it’s made
Apricots are destoned and the edible flesh is pulped into purée. Keeping the flesh in the preparation gives it fruit body as well as apricot flavour.
Bright stone-fruit character suits yogurt preparations, pastry fillings and fruit sauces, contributing fruit body alongside its distinctive apricot flavour.
Applications
Application fit.
Documents
Product documentation.
Use your intended application and approval criteria to identify the information you need.
Technical enquiry
Technical datasheets are available by email on request. Tell us which specifications or analyses you need for this ingredient and its intended application.
Request SpecificationsApplication notes
In the kitchen and the recipe
Dairy and frozen desserts
Create apricot yogurt layers, fruit swirls and sorbet recipes, with vanilla or another stone fruit for a complementary direction.
Pastry and savoury ideas
Build a fruit filling for pastry, or combine apricot with ginger and warm spices in an accompaniment for a savoury dish.
Questions
A closer look
Can apricot purée be used in a glaze?
It can be the fruit base of a glaze. A finished glaze is a separate recipe, designed for the desired sheen, flow and way it will be applied.
Related products
Related products in this family.
Fruit & Vegetable Purées and Pastes01
Date Purée
Date flesh in a purée format for fruit preparations, fillings and blended recipes.
Purée
Fruit & Vegetable Purées and Pastes02
Apple Purée
Apple in a pulped fruit format for breakfast foods, bakery recipes, fruit preparations and savoury sauces.
Purée
Fruit & Vegetable Purées and Pastes03
Yellow Plum Purée
Yellow plum in a pulped fruit format for orchard-fruit desserts, sorbets, sauces and pastry creations.
Purée
Final RFQ
Ready to confirm specifications and availability?
Send your destination, volume, packaging preference and document requirements. Ekinden will confirm the appropriate supply route and next steps in writing.