Passion Fruit Puree Ravifruit: tropical intensity for professionals
Frozen passion fruit (maracuja) puree by Ravifruit, made of 90% fruit and 10% sugar, with no added preservatives, colourings or flavourings. Supplied in a 1 kg tub (5 kg case), it delivers an intense tangy-tropical taste and a vivid yellow-orange colour, ready to use for sorbets, mousses, coulis and cocktails.
What passion fruit puree is
Passion fruit puree is the smooth blend of pulp and juice of the maracuja, the fruit of the Passiflora edulis vine. Its highly aromatic, acidic profile makes it one of the most prized tropical ingredients in modern patisserie and mixology, where a few grams transform the balance of a dessert or a drink.
Origin and the Ravifruit brand
Ravifruit is a French brand specialising in fruit purees for pastry and ice-cream professionals. The fruit is selected and harvested at full ripeness, then quickly frozen to preserve aroma, colour and nutritional value. Each batch keeps the natural character of the fruit, with sucrose added only to standardise sweetness at 10%.
Sensory profile
Bright yellow-orange colour, dense and pourable texture, penetrating tropical aroma. The taste is markedly acidic and fragrant, with the typical seeds-and-flowers note of ripe passion fruit. The acidity makes it an excellent counterpoint to chocolate, cream and exotic fruits.
Technical specifications
Fruit content 90%, sugar 10%. Average values per 100 g: 120 kcal / 505 kJ, fat 0.63 g (of which saturates 0.05 g), sugars 18.4 g, protein 2.1 g, salt 0.06 g. No declared allergens. Format: 1 kg tub, 5 kg case. Country of origin: France.
Professional uses
Ideal base for fruit sorbets and ice creams, mousses, bavarois and charlottes, pates de fruits, coulis and dessert sauces, glazes, plus bar cocktails and mocktails. Typical dosage for sorbet: about 250-300 g of puree per litre of base. Balance the marked acidity with sugar or neutral cream according to the recipe.
Pairings
Passion fruit pairs naturally with dark and milk chocolate, mango, coconut, white cream and meringue. In the bar it works with rum, gin and sparkling wines. Combine it with complementary LAPA pastry bases and other Ravifruit fruit purees for a full tropical range.
Storage and logistics
Keep frozen at -18 C until use; do not refreeze after thawing. Once defrosted, keep refrigerated and use within 5 days. LAPA delivers with a controlled refrigerated chain to restaurants, pizzerias, hotels, pastry shops, ice-cream parlours and Italian delis across Switzerland, with partner couriers for areas outside the LAPA fleet.
Who it is for
Designed for pastry chefs, gelato makers, restaurants, hotels and bars looking for a consistent, high-fruit passion fruit base ready to use all year round.
