BLOOD ORANGE PUREE

Description

Origins & Varieties
The Blood Orange puree from Les vergers Boiron is a blend of the Moro, Tarocco, and Sanguinello varieties. They are grown in Sicily on volcanic soil as well as in Morocco.

AromaticAromatic
The red color is due to the presence of pigments called anthocyanins. As the color of the fruits varies greatly from one year or terroir to another, blending is crucial to maintain a consistent color.The red color is due to the presence of pigments called anthocyanins. As the color of the fruits varies greatly from one year or terroir to another, blending is crucial to maintain a consistent color.

Appearance & Texture
While the Moro gives the red color, the Tarocco brings the perfect balance of sweetness and acidity. This puree captures all the characteristic essence of the blood orange note.

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.

Storage Conditions
Before unfreeze -18 Degree Celsius

Sensory profile