La Fruitière du Val Evel’s 100% natural fruit purées are born from a simple ambition: add nothing, mask nothing, only the taste of the fruit. From the ripe harvest to cold high pressure processing, every step is designed to preserve the freshness, color, texture and identity of each fruit, from the orchard to the professional’s plate.
From a ripe harvest to a purée faithful to the fruit
La Fruitière du Val Evel always starts from the same principle: to preserve the taste of fruit, you must begin by harvesting it at the moment when it is most expressive. Each fruit is picked at full ripeness, when acidity and sugar naturally balance each other, offering a rich and well-balanced aromatic base, even before any processing.
Quickly brought to the workshop, the fruits are sorted, washed and extracted with as little stress as possible, to avoid degrading their structure or aroma. Pasteurization then ensures microbiological stability while preserving vibrant colors, natural texture and aromatic intensity.
From harvest to purée, the same story of ripeness continues: every spoonful gives professionals a sensation close to fresh fruit, as if the ripeness of the orchard were found directly on the palate.
Preserving freshness: HP technology to capture the essence of the fruit
The cold high pressure processing (HP) used by La Fruitière du Val Evel aims to preserve the fruit in its freshest possible state. During the process, the already packaged purées undergo extreme pressure, sufficient to inactivate bacteria and certain enzymes, while remaining at a low temperature.
Unlike prolonged cooking, this treatment does not denature the aromas, does not degrade the pigments and does not alter the natural texture of the purée. The color remains vibrant, the mouthfeel supple, the fruit notes clean, as if the product came directly from a recent harvest.
High Pressure extends the shelf life by ensuring product safety, while keeping the essence of the fruit intact, from packaging to plate.
Add nothing, mask nothing: a recipe that lets the fruit speak for itself
At La Fruitière du Val Evel, the recipe for each purée is natural: fruit, and occasionally cane sugar (10%), and nothing else! The goal is not to compensate for any drop in quality with flavorings, colorings or additives, but to showcase the natural richness of the raw fruit. This simplicity demands very high standards upstream, and a very strict specification: each fruit must be selected for its ripeness, freshness and typicity, in order to carry the taste of the purée on its own.
This approach is rooted in a logic of transparency: rather than homogenizing the taste from one year to the next, La Fruitière accepts the natural variations linked to seasons, varieties and growing conditions. Each batch thus retains its personality, with nuances of color, acidity or aromatic intensity that reflect the reality of the orchard and the terroir.
This approach translates on the palate into a clean and frank expression of the fruit: fresh notes, floral accents, tangy or mellow touches remain audible, without being masked by artificially amplified profiles. For professionals, these purées become true “voices” of the fruit, to be staged in their recipes rather than standardized products to be mechanically incorporated.
La Fruitière du Val Evel’s 100% natural fruit purées are the result of a carefully controlled journey, from orchard to plate. By prioritizing harvest at full ripeness, cold high pressure processing, recipe simplicity and rigorous traceability, the company preserves the taste of fruit in its most authentic form.
From orchard to plate: a traceability that protects the taste of fruit
Traceability is at the heart of La Fruitière du Val Evel’s approach: every purée tells its story from its origin, from the orchard where the fruit is grown to the professional’s plate. This transparent traceability has a direct impact on taste: by knowing where each fruit comes from, and by controlling the stages of harvesting, transport and processing, La Fruitière avoids losses of freshness and organoleptic shocks. The fruit arrives at the workshop in a state close to that of the orchard, which makes it possible to preserve its aromas, color and identity.
For chefs and pastry makers, this continuity from orchard to plate becomes a true guarantee: every purée faithfully reflects the fruit and its growing environment, offering a stable and recognizable base for their creations. Traceability not only protects food safety, it also protects the taste of the fruit, guiding it, intact, from the soil to the palate.
