The binding power of the puree particles
themselves can be supplemented by adding
some other thickener, dry spices or nuts for
example, or flour or starch.
Fruit and Vegetable Purees
Any fruit or vegetable can be turned into a
sauce by crushing it. Here are brief
observations about some of the more
commonly pureed foods.
Raw Purees: Fruits Raw purees are generally
made from fruits, whose ripening enzymes
often break down their cell walls from within,
and thus allow their intact flesh to turn into a
puree in the mouth. Raspberries, strawberries,
melons, mangoes, and bananas are examples
of such naturally soft fruits. The flavor of a
raw puree is usually accentuated by the
addition of sugar, lemon juice, and aromatic
herbs or spices. But that flavor is fragile and