Description
Origins & Varieties
The fruits for our Blackberry puree come from a selection of both wild and cultivated varieties. The wild blackberries are sourced from Chile, where they are hand-picked in February-March. The cultivated blackberries come from France and Serbia and are harvested in the fall. In France, the cultivation is in exclusive partnership with Les Vergers Boiron to meet pesticide specifications.
Aromatic
The Blackberry puree from Les vergers Boiron offers a rich aromatic balance between the astringency and tannic notes of the wild blackberry, and the sweetness, floral hints, and candy-like flavors of the cultivated blackberry.
Appearance & Texture
The cultivated blackberry, very dark, gives the puree its deep burgundy color. The wild blackberries, on the other hand, are lighter in color.
Defrosting mode and storage
In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.
In order to maintain all the sensory qualities of our product, Les vergers Boiron recommend to defrost the product in its original closed packaging, at 35/+39°F. To unmold or cut your frozen purée easily, we recommend one of the following methods: remove the lid, do not remove the protective seal and leave the tray at room temperature for 5 minutes; or leave the lid and protective seal on, run the tray under lukewarm water for 30 seconds at least before removing the lid and protective seal. Defrosting and storage after defrosting are the user’s responsibility and must be done in accordance with good hygiene and HACCP practices.
Storage Conditions
Before unfreeze -18 Degree Celsius
Sensory profile
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