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Published on 22 September 2026

Fruit Confectionery and Purée: Dosages, Cooking, and Textures – The Complete Guide

In confectionery, temperatures, measurements, and raw materials must be precise. When incorporating fruit purée into fruit paste, marshmallow, or caramel, every variable counts! In this guide, discover the technical guidelines for using La Fruitière du Val Evel purées in confectionery with precision and consistency. Fruit jellies, marshmallows, caramels: how to adjust the purée dosage according…

fruit puree savory dishes la fruitiere du val evel

Published on 15 July 2026

Our fruit purées in savory dishes: fish, poultry, foie gras

Fruit purées are not limited to pastry making and ice cream production. In savory cooking, they play a specific role: balancing richness, adding acidity, and lending a distinctive aromatic signature to a sauce. Fish, poultry, and foie gras are three categories of ingredients that pair particularly well with fruit. The key, however, lies in choosing…

Published on 15 July 2026

Our mango purée: the blend of Alphonso and Chato de Ica that makes the difference.

The mango is a generous fruit. Yet, not all mango purées are created equal. Behind every successful recipe lies a careful choice of raw ingredients. La Fruitière du Val Evel’s mango purée combines two complementary varieties: the Alphonso—a global benchmark for its aroma—and the Chato de Ica, grown in Peru for its rounded mouthfeel. This…

Published on 15 July 2026

Yuzu, calamansi, sudachi, konatsu: which citrus fruit should you choose for your creations?

Yuzu, calamansi, sudachi, and konatsu: these four Asian citrus fruits are increasingly finding their way into the kitchens of pastry chefs, ice cream makers, and bartenders. They differ radically in their aromatic profiles, acidity, and intensity. Using the wrong citrus fruit in a recipe risks throwing the entire balance off. This article details their characteristics,…

Published on 15 July 2026

Kalamansi vs. Lemon

Discover the subtle differences between kalamansi and lemon, two star citrus fruits in pastry and ice cream making. This article explores their flavors, uses, and unique qualities to elevate your sweet creations. A delicious comparison of acidity, freshness, and exotic flair. Kalamansi vs. Lemon: how do their flavors and aromas differ in desserts? In Pastry…

Published on 25 June 2026

Morbihan blackcurrants and redcurrants: our own fruit purees

Nestled in the heart of its orchards in Morbihan, La Fruitière du Val Evel grows blackcurrants and redcurrants. This close proximity to the orchards is essential: the fruit reaches peak ripeness and is processed quickly, avoiding the long-distance transport that can compromise the flavor profile. The result is a blackcurrant and redcurrant purée that is…

A colorful traditional French fruit jellies (Pâte de fruits). It's a sweet dessert which is main ingredients are concentrate fruits paste, sugar and pectin surrounding with sugar crystal

Published on 25 June 2026

Fruit purée and vegan: how it changes your recipes

How can you achieve texture, body, and flavor without eggs, cream, or butter? The natural acidity of fruit purées interacts with certain gelling agents. Their fruit density replaces some of the fat in mousses and creamy fillings, while their natural sugar reduces the need for refined or added sugar. Discover how to use them with…

Published on 25 June 2026

La Fruitière du Val Evel: a story of fruit, a story of terroir

La Fruitière du Val Evel has its roots in the Morbihan, in the heart of Brittany, where the land, the climate and the sea shape a unique terroir. Since 1962, this family business has been cultivating, selecting and transforming seasonal fruits, with one constant ambition: to preserve the essence of the fruit in every purée.…

Green Apple on tree in garden, Green Apple hanging on tree in natural warm sunlight view

Published on 25 June 2026

Using fruit purees to evoke the seasons even in winter

Fruit purees allow the palate to travel through the seasons, even in the middle of winter. They bring color, indulgence and intensity to desserts, while offering professionals a simple and consistent solution to craft comforting, creative and year-round recipes. Evoking summer in winter through red and exotic fruit purees. Red fruit and orchard fruit purees…

Published on 24 June 2026

Alain CHARTIER and Franck FOUCHEREAU: two chefs, one shared commitment to taste

Alain CHARTIER and Franck FOUCHEREAU embody two complementary approaches to culinary excellence, in service of La Fruitière du Val Evel’s purées. Their expertise, passion for fruit and sense of creativity become powerful drivers to inspire chefs and pastry makers, and to push the taste of fruit further in professional kitchens. Alain CHARTIER and Franck FOUCHEREAU:…