Fruit puree is almost like fruit concentrate to preserve the fruit for longer. Fruits such as apricots, mangoes and… that contain a small amount of water can not be converted into concentrate because the output of the process is much lower in terms of weight; So they turn them into fruit puree.

Usually the amount of brix in fruit purees is on average half the numerical amount of fruit concentrate. It is common in the public mind that nymphs are very useful for infants. Of course, for all juice makers, cake makers, jelly makers, etc., using a variety of fruit purees can be a memorable taste experience.