The white peach
From harvesting to processing, a quality process for exceptional purées
At Les vergers Boiron, we are committed to offering fruit purées with consistent taste and quality. White peaches, specifically the Bellerime variety, are used in our frozen and ambient fruit purées, which are intended for a wide range of applications, from pastry making to mixology. Several key steps are essential to transforming this fruit into purée.
Peach transportation: careful transport to preserve freshness
Once picked, peaches that do not go through a cooperative are shipped directly to our production line, representing approximately 25% of our purchases. Peaches from cooperatives are stored between 4° and 8°C for 1 to 2 days before being shipped, a method that allows the fruit to remain ripe while preserving its organoleptic qualities.
Whitefish processing: a controlled process for high-quality purée
Once they arrive at our production line, the peaches undergo a meticulous blanching process. This heat treatment involves heating the peaches to eliminate bacteria and prevent oxidation, ensuring a purée with no additives or added acids. The temperature and blanching time are strictly controlled to avoid cooking the purée, thus ensuring that all the flavours and the ideal texture are preserved for our purées.
Factors influencing the organoleptic quality of white peaches
The quality of our white peach purées is based on several key criteria:
Choice of varieties
Cultivation method
Cultivation area
Processing method
Type of packaging
Storage conditions
Recycling white fishing waste: a long-term commitment
During processing, we make it a point of honour to recycle waste from the production of our white peaches. From 2011 to 2020, we collaborated with Lafarge to recover our peach pits, which were used as raw material. Between 2020 and 2022, these stones were recycled as an alternative fuel for heating agricultural greenhouses. Since 2023, we have partnered with Biogranulats, a company that recovers and crushes peach stones to make vegetable gravel, thereby contributing to an ecological approach by reducing our environmental footprint.
We are continuing our efforts to make the best use of our waste, aware that some methods of recovery, although effective, are not always as environmentally friendly as they seem, particularly due to the impact of transporting waste to treatment sites.
Sensory profile and flavour associations of white peach
Our white peach purée stands out for its elegant pink colour, which comes from the natural pigments found in the fruit’s skin. Its thick texture and freshness are accentuated by floral notes and a slight acidity that enhance its sweet taste, characteristic of perfectly ripe fruit.
When it comes to flavour combinations, white peach pairs beautifully with ingredients such as Champagne, vanilla, lavender, apricot, jasmine, verbena, redcurrant, saffron and raspberry.
These combinations allow you to explore an infinite variety of recipes, from fine desserts to creative cocktails.
The Bellerime variety: a quality choice for unique purées
Our Bellerime peaches are selected according to strict criteria to guarantee exceptional fruit. This variety has several advantages:
Agronomic
Its late flowering avoids spring frosts and allows for more days of cold weather, which is beneficial for fruit quality.
Varietal
Bellerime is particularly resistant to disease and requires fewer treatments, making it more environmentally friendly.
Natural
The unique colour of Bellerime, due to the pigments present in the skin and near the core, gives it a pinkish hue.
Organoleptic
Its sugar/acid balance is particularly appreciated, offering a more subtle and less sweet taste than other varieties often used in supermarkets.
