Puree

• As a base for soups and sauces: Vegetable purées like tomato, pumpkin, or carrot add body, flavor, and nutrients to soups and sauces, providing a smooth and rich texture. - To create baby food: Fruits and vegetables are often puréed to make easily digestible and nutritious baby food, ensuring a smooth texture that's safe for infants.- As a thickening agent: Purées can be used to naturally thicken soups, stews, and sauces without the need for flour or other starches, adding flavor while adjusting consistency. - In desserts and baking: Fruit purées such as apple, banana, or pumpkin can be incorporated into cakes, muffins, and other baked goods to add moisture, flavor, and reduce the need for added fats. - As a component in smoothies and beverages: Fruit purées contribute natural sweetness, flavor, and a creamy texture to smoothies, juices, and other blended beverages. - For dips and spreads: Vegetable purées, especially those made from roasted vegetables like eggplant or bell peppers, can be seasoned and used as flavorful dips and spreads for bread, crackers, or vegetables.

• Rich in vitamins and minerals depending on the fruit or vegetable used, supporting overall health.
• High in fiber content, aiding digestion and promoting gut health.
• Can be a good source of antioxidants, protecting cells from damage and reducing the risk of chronic diseases.
• Low in fat and calories, making it a healthy addition to weight management diets.
• Contributes to hydration due to its high water content, supporting bodily functions.

Puree should be stored in the refrigerator in an airtight container to maintain freshness and prevent spoilage. It's best to use it within 3-5 days. For longer storage, puree can be frozen in ice cube trays or freezer-safe bags. Frozen puree can last for several months and is convenient for adding to smoothies, sauces, or baby food. Thaw frozen puree in the refrigerator before using.