by Graham MAIRS
List of selected origins : Ecuador, Peru, Madagascar
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) ; 1 x 10 kg: 1 pallet of 64 buckets (64 x 10 kg)
Brix : 13° +/-2°B
Unlike the ‘purple’ passion fruit commonly known as a table fruit, the Les vergers Boiron puree is made from ‘yellow’ passion fruit, of the Flavicarpa variety, native to South America. These fruits grow in a tropical climate, such as in Peru, in the green valleys at the foot of the Andes, or in Ecuador.
The variety used is known for its acidity, and lots are selected for their high sugar content. The pulp extraction process is designed to avoid crushing the seeds, thereby preventing any bitterness.
The light orange color is achieved by blending darker fruits from Peru with yellower fruits from Ecuador.
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
Passion fruit 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 Passion fruit
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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