Fresh fruit coulis and purées | Le Delas Rungis
Coulis and fresh purées of fruits from the orchard, exotic fruits...
This puree is made with 90% Morello cherries from Serbia.
This puree is made with 90% French Granny Smith apples from Haute-Provence.
This coulis contains almost 83% Senga Sengana strawberries from Poland.
This puree contains 90% Vitory and Senga sengana strawberries.
This puree is made from 90% French Williams pears from Haute-Provence.
This coulis is made from 83% Serbian-grown Willamette raspberries.
This 80% red fruit coulis is made from raspberries, strawberries, Morello cherries and blackcurrants.
This puree contains 90% passion fruit of the Flavicarpia variety from Ecuador or the best origins.
This coulis is made with almost 83% French Bergeron apricots from the Rhône Valley.
This 90% exotic fruit purée includes mango, banana, passion fruit and lime.
This purée is 90% coconut milk.
This puree contains 90% pink guava from Madagascar or the best origins.
This puree contains 90% wild bilberries from Chile or Serbia.
This purée is 90% Alfonso tongue.
This puree is 100% IGP Sicilian blood orange.
This puree contains 90% Willamette and Mecker raspberries from Serbia.
This puree contains 99.9% lychee from Madagascar or the best origins, with just a little ascorbic acid added.
This puree is made with 90% French blackcurrants of the Blackdown, Noir de Bourgogne or Andega varieties, from Burgundy, the Loire Valley, the Vallée du Rhone Valley.
This puree contains 90% blackberries from France or Serbia.
This purée is 90% peaches from the Rhône Valley.
This puree is 100% yellow lemon.
This 100% fruit puree restores the original flavour of lime.
This puree is made with 90% Costa Rican bananas.
This 86% exotic fruit coulis includes mango, banana, passion fruit and lime.
This puree is made from 90% Golden pineapple from Costa Rica or from the best origins.
This pure Sicilian mandarin purée perfectly captures the fruit's original flavours.
This puree is made with 90% French Bergeron apricots from the Rhône Valley.
This 90% red fruit purée is made from raspberries, strawberries, Morello cherries and blackcurrants.
This purée is made with 90% Charentais melon from France.
This puree is made with 90% French Gariguette strawberries from the Lot-e-Garonne region.
This puree contains 90% red rhubarb of the Frambosa variety from Poland.
This puree contains 90% pomegranate from Sicily.
Le yuzu 100% Origine Japon (Kôchi) est un agrume rare et précieux, réputé pour son arôme puissant et sa saveur fruitée intense. Cultivé dans les régions montagneuses du Japon, où le climat et les précipitations abondantes lui confèrent son caractère unique, il est l'un des agrumes les plus aromatiques au monde. Son goût subtil se marie parfaitement avec des fruits comme la pêche blanche, la fraise, l'ananas et la menthe. Bien que sa production soit limitée en raison de son rendement aléatoire, le yuzu demeure très prisé pour sa rareté et son parfum incomparable.
Ponthier guarantees a 80% fruit strawberry yuzu coulis that has no bitterness, but rather a pleasant aroma and a sweet, regressive flavour. By combining the sweetness of the strawberry with the pronounced acidity and complexity of wild Japanese yuzu, a delicious, fresh and original flavour is created. The texture is perfectly smooth and homogenous, with a light red colour faithful to that of the strawberry.
Ponthier's chilled soursop puree is made from fully ripe fruit, selected for its pulpy white flesh and delicately sweet and tangy flavour. Also known as guanabana or graviola, soursop has a unique and complex flavour profile, evoking a subtle combination of pineapple, strawberry and citrus. Sifted and flash-pasteurised, this ready-to-use puree guarantees a smooth, homogenous texture, with no added colouring or preservatives, for fast, convenient use. This product has been carefully and rigorously selected by Le Delas, a wholesaler at Rungis, to guarantee impeccable quality for demanding professionals.
Culinary uses
Soursop puree goes perfectly with a wide range of sweet and savoury creations.
► Pastry and ice cream: ideal for making sorbets, creams, mousses, bavarois or macaroons.
► In drinks: the perfect base for exotic cocktails, smoothies, or fresh fruit juices. It goes particularly well with coconut, mango and passion fruit.
► In cooking: its fruity acidity can enhance a sauce to accompany fish, shellfish or poultry, adding a refreshing tropical note.