by Thibault MARCHAND
List of selected origins : Germany
Sales unit :
6 x 1 kg tray / 1 x 10 kg bucket
Palletizing :
6 x 1 kg: 1 pallet of 128 cases (768 x 1 kg) ; 1 x 10 kg: 1 pallet of 56 buckets (56 x 10 kg)
For the US market : 6 x 1 kg: 1 pallet of 140 cases (840 x 1 kg)
Brix : 22° +/-2°B
The black cherries used in our puree are grown in the German region of Oberkirch (near Basel, Switzerland, where the variety originates), a historic terroir for cherries used in the production of kirsch or jams. Sourced from small, diversified orchards, these cherries come from local cooperatives with which Les vergers Boiron develops sustainable partnerships. The black cherries ripen later than those from the Mediterranean basin, as they develop under a temperate climate. They are harvested in early July when the fruits reach optimal brix levels, and their slightly tender texture reveals a perfectly sweet flavor.
Rich in aroma, the Basel Black Cherry puree is characterized by the naturally sweet flavor of the fruit, enhanced by acidic notes, along with powerful floral violet notes and bitter almond hints from the presence of the pit during the transformation process.
Deep burgundy in color, the Basel Black Cherry puree has a thick consistency. It offers a heterogeneous texture, with pieces of fruit flesh that evoke the bite of fresh fruit.
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
Black cherry 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 Black cherry
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.
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