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HealthyBar Passion Fruit 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
spritzes, slush, ice pops and cheesecake toppings
Best paired with
mango, pineapple, vanilla, coconut and sparkling wine
Flavour character
Intensely aromatic, tropical and distinctly acidic
Adds perfume, acidity and a strong premium tropical signature.
Ingredients
Passion Fruit
100% passion fruit.
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
Passion Fruit Spritz
Yield: 1 drink, approximately 250–300 ml
Ingredients: 40 g Passion Fruit puree · 10 g Key Lime puree · 150 ml soda water · 50 ml sparkling wine · ice as needed
Preparation: Add the puree and all non-carbonated ingredients to a shaker or tall glass and mix until smooth. Fill with ice, top with the carbonated ingredient, stir once and serve.
Final result: a refreshing single-serve drink with a intensely aromatic, tropical and distinctly acidic profile and a clean, drinkable texture.
Blend — complete smoothie or bowl recipe
Mango Passion Smoothie
Yield: 1 smoothie or bowl, approximately 350–450 ml
Ingredients: 60 g Passion Fruit puree · 100 g mango puree · 150 ml apple juice · 80 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 intensely aromatic, tropical and distinctly acidic fruit profile.
Freeze — two different frozen results
Slush for a slush machine
Yield: approximately 1.07 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine
Ingredients: 600 g Passion Fruit puree + 74 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 1.07 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: 400 g Passion Fruit puree + 23 g ice-cream neutral base + 197.6 g sugar + 378.4 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
Passion Fruit Cheesecake Topping
Yield: approximately 250–350 g
Ingredients: 150 g Passion Fruit puree · 50 g mango puree · 20 g sugar · 3 g cornstarch
Preparation: Mix the cornstarch with a small part of the cold liquid. Heat the remaining ingredients, whisk in the slurry and cook for 1–2 minutes until glossy.
Final result: a tart, glossy passion-fruit topping for cheesecake and plated desserts.
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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