by Graham MAIRS
List of selected origins : Vietnam
Sales unit : 6 x 1 kg tray
Palletizing :
6 x 1 kg: 1 pallet of 128 cases (768 x 1 kg)
For the US market : 6 x 1 kg: 1 pallet of 140 cases (840 x 1 kg)
Brix : 8° +/-2°B
Kalamansi (Citrus microcarpa), originating from Southeast Asia, is mainly grown in the Philippines and Vietnam. Hand-harvested four months after flowering, with peak production from June to August, these fruits come from family-owned farms on small plots (1 to 2 hectares).
Cultivated on elevated land, the trees are protected from salinization by irrigation channels. Sensitive to frost, Kalamansi requires a warm, humid tropical climate to thrive year-round. The Kalamansi puree from Les vergers Boiron is made from Kalamansi sourced from the Long An province in the Mekong Delta. The fruits are pressed whole, with strict controls on pesticide residues to ensure compliance with European and American standards.
Les Vergers Boiron works with local producers committed to sustainable farming, selecting plots free from phytosanitary treatments, while avoiding cross-contamination with other tropical fruits such as Mango, Durian, or Dragon Fruit.
With a rich aromatic intensity, the Kalamansi puree reveals zesty notes, thanks to the natural essential oils contained in the fruit’s peel. It is complemented by softer notes of other citrus fruits (Mandarin, Orange).
The Kalamansi puree from Les Vergers Boiron is characterized by its bright yellow color and slightly oily, opaque appearance. This result is due to the pressing of the whole fruits.
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.
Before unfreeze -18 Degree Celsius
Kalamansi 100%.
New in 2025 : a bio-based material and modernized packaging
Les vergers Boiron offers many ideas for preparing tasty pastries, ice creams and drinks.
Our recipes with Frozen puree without added sugar Kalamansi
Discover the inspirations and innovations of our chefs, who share their recipes and tips with you.
Fruitologie®, created in our workshops in 2019, is the discipline we have trademarked, dedicated to the study of fruit and its transformation into fruit purée. It is based on sensory analysis, a science that uses the human being as a “measuring tool”. Product characteristics are assessed using the 5 senses. Sensory analysis enables us to better understand consumers, so we can create products that meet their expectations. It’s also a great creative support tool for gastronomy professionals!
For the past 80 years, we have made social, human and environmental responsibility our core concerns. Aware of our impact on the agricultural and food transition, we have chosen to accelerate our approach and structure our roadmap. At Les vergers Boiron, we are driven by a strong desire to move from “raison d’être” to “raison d’agir”. This is why we have developed a solid and ambitious CSR program, involving all our stakeholders.
Guided by our partner chefs who never cease to innovate, we create exceptional fruit solutions that gastronomy professionals sublimate through their creations. We are committed to sharing this know-how and creativity to inspire professionals the world over, and to create special moments of conviviality.
Welcome to fruit excellence
Don't miss any of our news
Subscribe to our newsletter to stay informed.
