Fruit puree

OK, say you have LOTS of a thin fruit puree and want to try making new things with it. Other than jelly and alcohol, what would you do with it?

Oh yeh, its is tart sweet and yellow, if that helps

I am going to give vinegar a try but what else can one do with it???

Would fruit fool work? To make fool you basically need to add custard and cream in more-or-less equal quantities, then stir the puree in and chill. (So roughly equal parts of all three ingredients, but it's a very adaptable recipe!) As the puree is a bit thin, you could make the custard a bit thicker so that the fool stays on the spoon (!) Eat with shortbread fingers. This works well with puree which has a little tartness to it, like gooseberries, rhubarb, raspberries

Dandelion wrote:Would fruit fool work? To make fool you basically need to add custard and cream in more-or-less equal quantities, then stir the puree in and chill. (So roughly equal parts of all three ingredients, but it's a very adaptable recipe!) As the puree is a bit thin, you could make the custard a bit thicker so that the fool stays on the spoon (!) Eat with shortbread fingers. This works well with puree which has a little tartness to it, like gooseberries, rhubarb, raspberries

Mmmmmmm, sounds loverly!

Minamoo makes fruit lethers, which sound absolutley wonderful. I think Billy does as well.

Dandelion wrote: To make fool you basically need to add custard and cream in more-or-less equal quantities,

I should have said that it's whipped cream, so either whipping or double cream (can't remember what you call the equivalent in the US) - creme fraiche would probably work but haven't tried it.

polgara wrote:Minamoo makes fruit lethers, which sound absolutley wonderful. I think Billy does as well.

Ow ow ow ow, fruit leathers make my teeth hurt

Bet the kids would love them though!

Yay, good ideas!

Keep em coming please

Do you like chutney? I have an apple chutney recipe that might easily convert if you are interested.

Do you like lemon curd?...I've seen a recipe for rasperry curd so it obviously works for other fruits.

Zoe wrote:Do you like chutney? I have an apple chutney recipe that might easily convert if you are interested.

Do you like lemon curd?...I've seen a recipe for rasperry curd so it obviously works for other fruits.

Love lemon curd!

And have only ever once tasted chutney and it was NAAAAAASTY green tomato it was and full of bits and twiggy ends and just blech!

I bet it could be nice though

What kind of thin yellow tart sweet fruit puree? I see you are in Florida.....Here in Oregon....I just made some Apricot Pineapple Marmalade w/ some fresh (imported organic pineapples), and it is delightful! Cooking the fresh pineapple first then adding the other ingredients really gave the marmalade a fantastic flavor.....impressed myself.

Lizbuff13 wrote:What kind of thin yellow tart sweet fruit puree? I see you are in Florida.....Here in Oregon....I just made some Apricot Pineapple Marmalade w/ some fresh (imported organic pineapples), and it is delightful! Cooking the fresh pineapple first then adding the other ingredients really gave the marmalade a fantastic flavor.....impressed myself.

Our house came with a Pindo (Jelly) Palm and the fruit is fantastic!

Have made jelly with it but as I have pounds and pounds of it am seeing what else I can make from it.

Your marmalade sounds lovely

Okay, so I googled this fruit to see what it was.....WOW! That is so amazing and now I can see why you have soooo much to deal with!

I made some ice cubes from my excess watermelon....I pureed it and froze them and they are delightful in summer beverages like....say...Fresca! Or any other thing.....do you think this would work for your fruit puree.....If you are running out of time, I suppose you could always just freeze the puree or can it.....We did that with some of our rhubarb juice earlier this season, canned it....it is good mixed with other beverages, like Sprite or Frescas.....(I don't drink pop often....maybe twice a year...but my mom likes this).

Since you have already made the jelly.......make sorbet....
I am going to try to think of what else you can do with that puree while I am driving to work today......and get back to you later!

Lizbuff13 wrote:Okay, so I googled this fruit to see what it was.....WOW! That is so amazing and now I can see why you have soooo much to deal with!

I made some ice cubes from my excess watermelon....I pureed it and froze them and they are delightful in summer beverages like....say...Fresca! Or any other thing.....do you think this would work for your fruit puree.....If you are running out of time, I suppose you could always just freeze the puree or can it.....We did that with some of our rhubarb juice earlier this season, canned it....it is good mixed with other beverages, like Sprite or Frescas.....(I don't drink pop often....maybe twice a year...but my mom likes this).

Since you have already made the jelly.......make sorbet....
I am going to try to think of what else you can do with that puree while I am driving to work today......and get back to you later!

Great ideas Liz

I am picking the fruit twice dayly by putting a sheet on the ground and shaking the fruit frond and then picking any soft ones that are left.

I read that if you pick the frond all the fruit ripens at once but they ripen like peaches, they get soft but NOT sweet!!!

Then they get a wash adn bagged up and banged into the freezer. Recon I might have more time to process them later, well, it could happen

Oh, picked 4 a few min ago and am going to see how it works as a fruit tea...........

The fruit tea, hmmmmmm, how best to describe it...............

Bloody loverly comes closest

My cup just got nicked by my kiddies

Now, I made this cup with fresh fruit but should I dry the fruit for making tea with?

GB wrote:The fruit tea, hmmmmmm, how best to describe it...............

Bloody loverly comes closest

My cup just got nicked by my kiddies

Now, I made this cup with fresh fruit but should I dry the fruit for making tea with?

If it tasted lovely with fresh fruit, why?

Have you tried using it with savoury dishes - tart sauce is great with fish or chicken. Could try drizzling the puree all over pieces of fish, wrapping in foil or putting in a covered oven dish and baking.

Or maybe you could mix it into a white sauce? Melt butter and mix with flour then add milk and your puree and heat til it thickens to your liking and serve with chicken or fish. Might go nice with a zingy fresh herb mixed in like dill or fennel - these are both great in a lemon sauce.