by Gaël ETRILLARD
List of selected origins : Serbia, Bulgaria
Sales unit : 6 x 1 kg tray / 1 x 10 kg bucket
Palletizing :
6 x 1 kg: 1 pallet of 128 boxes (768 x 1 kg) ; 1 x 10 kg: 1 pallet of 56 tubs (56 x 10 kg)
For the US market : 6 x 1 kg: 1 pallet of 140 boxes (840 x 1 kg)
Brix : 19° +/-2°B
It is in Serbia, a country globally recognized for its production of Morello cherries, that Les vergers Boiron selected a high-quality fruit with intense aromatic richness: the Oblacinska Morello cherry. The cherries are hand-picked in June. Les vergers Boiron chose to process the fruits with their pits intact, allowing the cherries to reach their optimal ripeness and higher sugar content.
The puree is distinguished by a pronounced tartness accompanied by astringency, characteristic of the Oblacinska Morello cherry. Alongside almond notes, developed by the infusion of the pit into the fruit’s flesh, the tasting reveals dry vegetal notes (cherry stem).
Dark red in color, the Oblacinska Morello cherry puree from Les vergers Boiron has a thick consistency and a heterogeneous texture that recalls the chewiness of the 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
Morello 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 Morello 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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