Fruit Puree

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Drinks
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel the mango and cut the pulp from the stone, dice the pulp. Halve the papaya, scrape out the seeds with a spoon, cut the pulp from the skin, dice the pulp. Cut the greens and the bottom of the pineapple, cut the skin down to the side. Then cut the pineapple into slices, remove the hard center from the slices and cut the remaining pulp into cubes.
Put all the fruit cubes in a bowl, add a dash of passion fruit juice or nectar and puree everything with the hand blender. There is no need to add sweetening to ripe, sweet fruits. If it`s not sweet enough, add a little honey.
Uses:
You can spoon this puree straight, then enough for two people.
Stir under natural yoghurt or quark to create a fruity dessert.
The puree is also ideal as a fruit mirror for ice cream desserts or puddings, as a filling for sweet crêpes or pancakes or diluted with 100-150 ml of fruit juice as a summer drink (smoothie).
Tip:
Freeze orange juice in ice cube molds and use it to cool the drink. This will make the drink cold without watering down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.