Uncooked Fruit Purées

A fruit sauce for pouring, also called a coulis, can be made in minutes in a food processor. Soft fruits and fruit pulps are the easiest as they need little preparation and tend to have the brightest colours. Raspberries, strawberries, blackberries, blackcurrants, blueberries, kiwi and mango all make vividly coloured purées which look spectacular on a plate with other sliced fruit arranged on top. The amount made depends on how liquid the fruit is.