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HealthyBar Banana Mix Fruit Puree — 1 kg
A practical ambient fruit puree for repeatable drinks, smoothies, slush, fruit ice cream and desserts.
100% fruit · no added sugar · 1 kg resealable doypack · 6 × 1 kg carton
Best for
smoothies, shakes, ice pops and breakfast bowls
Best paired with
strawberry, mango, cocoa, coffee and cinnamon
Flavour character
Creamy, sweet and rounded
Thickens, softens acidity and creates creaminess without dairy ingredients.
Ingredients
Banana Mix
100% fruit: banana and apple blend; the exact ratio is stated on the product label.
Pour · Blend · Freeze · Finish
Complete recipes and clear final results
Each application includes quantities, preparation and the final result. Freeze is split into slush for a slush machine and fruit ice cream for moulds.
Pour — complete drink recipe
Banana Coconut Cooler
Yield: 1 drink, approximately 250–300 ml
Ingredients: 50 g Banana Mix puree · 150 ml coconut water · 10 g Key Lime puree · 1 pinch ground cinnamon · ice as needed
Preparation: Add all ingredients to a shaker with ice, shake until evenly mixed and strain into a chilled glass.
Final result: a refreshing single-serve drink with a creamy, sweet and rounded profile and a clean, drinkable texture.
Blend — complete smoothie or bowl recipe
Strawberry Banana Smoothie
Yield: 1 smoothie or bowl, approximately 350–450 ml
Ingredients: 120 g Banana Mix puree · 80 g strawberry puree · 150 ml oat drink · 60 g ice
Preparation: Place all ingredients in a blender and blend for 30–40 seconds until completely smooth. Pour into a glass and serve immediately.
Final result: a smooth, creamy drink with a creamy, sweet and rounded fruit profile.
Freeze — two different frozen results
Slush for a slush machine
Yield: approximately 1.03 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine
Ingredients: 600 g Banana Mix puree + 26 g sugar + 400 g water.
Preparation: Dissolve the calculated sugar in the water, add the puree and mix until completely uniform. Chill the mixture, pour it into a slush machine and run until a fine, spoonable frozen texture is reached.
Final result: approximately 1.03 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine.
Freeze — two different frozen results
Fruit ice cream for moulds
Yield: 1 kg mixture, approximately 10 moulds of 100 g
Ingredients: 500 g Banana Mix puree + 23 g ice-cream neutral base + 136.6 g sugar + 339.4 g water + 1 g stabilizer.
Preparation: Mix the sugar with the ice-cream neutral base, add the water and puree, then blend in the stabilizer until completely smooth. Pour into moulds and freeze at −18°C for at least 8 hours.
Final result: 1 kg of smooth fruit ice-cream mixture for moulds, giving approximately 10 portions of 100 g.
Finish — completed topping, sauce or spread
Banana Vanilla Dessert Cream
Yield: approximately 250–350 g
Ingredients: 150 g Banana Mix puree · 100 g plain yoghurt or plant-based yoghurt · 2 ml vanilla extract · 1 pinch ground cinnamon
Preparation: Blend all ingredients until smooth, transfer to serving cups and chill for at least 30 minutes.
Final result: a creamy chilled dessert for cups, pancakes or fruit.
Pack and storage
1 kg resealable doypack · 6 × 1 kg carton
Store the unopened pouch in a cool, dry place away from direct sunlight, below +20°C. The supplier’s confirmed refrigerated guidance after opening is 0–4°C for a maximum of three days.
Important freezing hint for home users and bars
Important freezing hint for home users and bars
For longer practical use after opening, freeze the pouch or portion it and freeze immediately. While the puree is still frozen or only slightly softened, squeeze or cut off the amount you need and return it promptly to the freezer. Do not allow the whole pouch to thaw and do not repeatedly thaw and refreeze it.
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