by Thibault MARCHAND
List of selected origins : Peru
Sales unit : 3 x 1 kg tray
Palletizing :
3 x 1 kg: 1 pallet of 240 cases (720 x 1 kg)
For the US market : 3 x 1 kg: 1 pallet of 300 cases (840 x 1 kg)
Brix : 12° +/-2°B
The red prickly pears used in Les vergers Boiron puree come from cacti growing in the Peruvian mountains, in the Cuenca district southeast of Lima. This region, located between 1000 and 2000 meters in altitude, is known for producing large fruits with intensely fuchsia flesh due to their high pigment concentration. The prickly pears are cultivated by the local population over vast areas in relatively arid zones, requiring minimal input for cultivation. The spiny fruits are hand-harvested by small producer communities between October and March, with a peak from January to March.
The red prickly pear puree from Les vergers Boiron is characterized by a naturally vibrant fuchsia color and a smooth, slightly pulpy texture.
This puree reveals vegetal and red fruit notes, offering a refreshing sensation on the palate.
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
Red prickly pear 99,6% , Acidifiant : Malic acid.
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 Red prickly pear
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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