Reference grade
Aseptic red plum purée.
Red Plum Purée
Red plum fruit purée for rich orchard-fruit fillings, dessert layers and sweet-savoury sauces.
- Format
- Purée
- Base
- Red Plum
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
29 °Brix
pH
3.3–3.4
Reference storage
0–5 °C
Overview
Overview and key benefits.
A practical summary for procurement, R&D and QA teams comparing application fit, format and processing requirements.
Red plum purée gives recipes a fruit-flesh component with a clear plum identity. It is a natural starting point for a dessert filling or fruit sauce, but its appeal reaches into savoury cooking as well. Plum can bring a recognisable orchard note to a glaze, accompaniment or spiced preparation.
Pair it with cherry for a fuller fruit theme, with apple for a familiar combination or with date for a deeper sweet-fruit direction. The purée makes sense when texture is part of the ingredient’s job, allowing the fruit to be present in the spoonful as well as the flavour.
Country of origin: Iran. 100% natural, with no additives.
Technical notes
How it’s made
Red plums are destoned and their edible flesh is pulped into purée. This retains fruit body for recipes where the plum ingredient also contributes texture.
Rich orchard-fruit character works in pastry fillings, dessert layers and sweet-savoury sauces, especially alongside warm spices or other stone fruits.
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
Fruit fillings
Build plum fillings and dessert layers with vanilla, cherry or date, shaping the final consistency for the pastry or dessert.
Sweet-savoury cooking
Use plum in a spiced sauce or accompaniment, with ginger, vinegar or herbs to set the direction of the dish.
Questions
A closer look
How do I choose between plum purée and concentrate?
Choose purée when pulped fruit belongs in the texture. Choose juice concentrate when the recipe needs a liquid fruit contribution and its body will be built another way.
Related products
Related products in this family.
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Apple Purée
Apple in a pulped fruit format for breakfast foods, bakery recipes, fruit preparations and savoury sauces.
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Apricot Purée
Apricot fruit purée for bright stone-fruit desserts, yogurt preparations, sauces and bakery fillings.
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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.