Fruit Pastes @Farm

Fruit pastes are a delicious and versatile way to preserve the flavor of farm-ripe fruits. They can be used as a spread, a topping, or an ingredient in baking, cooking, and cocktails. Best of all, they can be made without adding any sugar or very little sugar.

To make a fruit paste, simply puree the fruit of your choice until smooth. If the fruit is low in acid, add a squeeze of lemon juice to help prevent spoilage. Then, cook the puree over low heat until it thickens and becomes a paste. If you want to add a little bit of sweetness, you can do so, but it's not necessary.

Here are some recipes for fruit pastes made with different types of fruit:

• Mango paste:?Peel and pit a mango, then puree the flesh until smooth. Cook the puree over low heat until it thickens, about 10 minutes.
• Strawberry paste:?Hull and puree strawberries until smooth. Cook the puree over low heat until it thickens, about 10 minutes.
• Pineapple paste:?Peel, core, and puree a pineapple. Cook the puree over low heat until it thickens, about 15 minutes.
• Chikoo paste:?Peel and chop a chikoo, then puree the flesh until smooth. Cook the puree over low heat until it thickens, about 10 minutes.
• Anjeer (fig) paste:?Peel and chop figs, then puree the flesh until smooth. Cook the puree over low heat until it thickens, about 10 minutes.
• Banana paste:?Peel and mash bananas until smooth. Cook the puree over low heat until it thickens, about 10 minutes.
• Orange paste:?Peel and juice oranges. Cook the juice over low heat until it thickens, about 15 minutes.
• Cherry paste:?Pit and puree cherries. Cook the puree over low heat until it thickens, about 10 minutes.
• Berry paste:?Puree any type of berries until smooth. Cook the puree over low heat until it thickens, about 10 minutes.
• Plum paste:?Peel, pit, and puree plums. Cook the puree over low heat until it thickens, about 10 minutes.
• Cashew paste:?Puree cashews until smooth. Cook the puree over low heat until it thickens, about 10 minutes.
• Almond paste:?Puree almonds until smooth. Cook the puree over low heat until it thickens, about 10 minutes.
• Apricot paste:?Peel, pit, and puree apricots. Cook the puree over low heat until it thickens, about 10 minutes.
• Papaya paste:?Peel, seed, and puree papaya. Cook the puree over low heat until it thickens, about 10 minutes.
• Muskmelon paste:?Peel, seed, and puree muskmelon. Cook the puree over low heat until it thickens, about 10 minutes.
• Watermelon paste:?Peel, seed, and puree watermelon. Cook the puree over low heat until it thickens, about 10 minutes.
• Lychee paste:?Peel and puree lychees. Cook the puree over low heat until it thickens, about 10 minutes.

Once the fruit paste has thickened, remove it from the heat and let it cool completely. Then, store it in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

Precautions

• When making fruit pastes, it's important to use ripe fruit. Unripe fruit will not have the same flavor or texture as ripe fruit.
• If you're using low-acid fruit, such as berries, it's important to add a squeeze of lemon juice to help prevent spoilage.
• Cook the fruit paste over low heat until it thickens. This will help to preserve the flavor and texture of the fruit.
• Let the fruit paste cool completely before storing it. This will help to prevent the growth of bacteria.
• Store the fruit paste in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

FRUZ India support in Technical Testing, Fruit Paste Farm labels, Branding, Market linkages, Financial Assistance and developing Fruit Flavors near farm.

With low investment in drying, preserving and pulping, FPOs can generate 30-40% of extra income for their members with Food Entrepreneurship.

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