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This delicious fruit puree is made with passion fruits from Peru, crushed and sieved, then processed in their France facilities. The fruits are picked at their optimal ripeness, and then undergo procedures that preserve the organoleptic qualities of the fruit—texture, color, flavor.
Sweet and aromatic, the SICOLY Sweetened Peruvian Passion Fruit Frozen Puree is a great companion in the kitchen. It’s so versatile, and so efficient. It saves you so much time, and will always guarantee great quality, all-natural fruit flavor. If you love to bake, use this in tarts, pastries, frostings, glazes, ice creams, or sorbets. You can also use it for savory dishes like sauces and marinades, as well as in your cocktails, teas, and smoothies.
SICOLY means Sica des Coteaux du Lyonnais, and was created in 1962 by a cooperative of fruit producers in France. It’s located in the North of the Rhône Valley with 570 hectares of orchards. SICOLY pioneered the frozen fruit puree trend in 1979, and their puree is regularly used by chefs and restaurants around the world. It’s also used by Ecole Nationale Supérieure de Pâttiserie, which is run by Alain Ducasse, the only living chef with the most Michelin Stars at 21 stars. It’s the leading vocational school for pastry, bakery, confectionery, chocolate, and ice cream arts in France and the world.
Store your fruit puree in the freezer. When ready to use, defrost in the refrigerator for 24 to 48 hours. Do not re-freeze; once defrosted, keep in the coldest part of your refrigerator (2 to 4C). Use within 15 days.