Cherry puree is a smooth, thick liquid made from fresh cherries (Prunus avium for sweet cherries and Prunus cerasus for sour cherries) that have been pitted, cooked, and blended. This puree captures the rich, sweet, and tart flavors of cherries, making it a popular ingredient in various culinary applications. It is often used in desserts, sauces, beverages, and as a natural flavoring agent.
Nutrition Facts
- Calories per 100g: Approximately 50–60 kcal
- Fat: 0g
- Carbohydrates: 13–15g (of which sugars: 10–12g)
- Protein: 1g
- Fiber: 1–2g
- Vitamin C: Approximately 7 mg (about 8% of the Daily Value)
- Potassium: Approximately 250 mg
Nutritional values can vary based on the type of cherries used and any additional ingredients.
Chemical Composition and Structure
Cherry puree is primarily composed of:
- Water: Approximately 85% of the puree.
- Carbohydrates: Mainly sugars such as glucose and fructose, which provide sweetness.
- Organic Acids: Such as citric acid and malic acid, contributing to the tart flavor.
- Vitamins: Rich in vitamin C and various B vitamins, which are important for immune function and energy metabolism.
- Minerals: Includes potassium, magnesium, and small amounts of iron and calcium.
- Antioxidants: Contains phenolic compounds, including anthocyanins, which give cherries their red color and have potential health benefits.
The puree has a vibrant red to deep burgundy color, smooth texture, and thick consistency.
Physical Properties
- Appearance: Thick, smooth liquid, typically red to deep burgundy.
- Taste: Sweet with a tart finish, varying in intensity depending on the cherry variety used.
- Viscosity: Moderately thick, allowing it to coat and blend well with other ingredients.
- Solubility: Soluble in water, forming a homogeneous mixture.
Production Process
- Selection: High-quality, ripe cherries are selected for processing.
- Washing: The cherries are thoroughly washed to remove dirt and pesticides.
- Pitting: Cherries are pitted to remove the seeds, which can be bitter.
- Cooking: The pitted cherries are cooked briefly to soften them and enhance their flavor.
- Blending: The cooked cherries are blended into a smooth puree using a food processor or blender.
- Straining (optional): The puree may be strained to remove any remaining solids or skins for a smoother texture.
- Packaging: The puree is packaged in airtight containers or frozen to preserve freshness.
Applications
- Culinary Uses:
- Desserts: Used in cakes, tarts, mousses, and ice creams to enhance flavor and add color.
- Sauces: Commonly used in sauces for meats and desserts, such as cherry sauce for duck or cheesecake.
- Beverages: Added to cocktails, smoothies, and juices for a fruity flavor.
- Baby Food: A popular choice for homemade baby food due to its natural sweetness and nutritional benefits.
Environmental and Safety Considerations
Cherry puree is generally considered safe for consumption.
However, it is important to source cherries from sustainable farms to reduce environmental impact, including the use of pesticides and water resources. Individuals with cherry allergies should avoid this product. When purchasing cherry puree, look for options that do not contain added sugars or preservatives for a healthier choice.
Cherry puree 
