Called "The Queen of Pigmented Pulp Oranges", this purée displays beautiful tones of red and has a unique fresh taste of well balanced between sweetness and acidity.
Blood orange purée can be used to make delicious fruit treats including sauces for plated desserts, ice creams, and sorbets. Make fruit jellies, fresh curd, filling for tarts, and is wonderful in popsicles or paletas. It can also be added to vinaigrette for salads such as poached shrimp with romaine lettuce.
Obtained with the edible parts of the fruit, then sieved and finely chopped, without concentration, Boiron's frozen fruit purées are made with 90% ripe fruit and 10% sugars.
Product of France.
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