Vegetable and Fruit Purées

Many vegetables and fruits can be puréed to a saucelike consistency by grinding them into a pulp. This pulp is then usually strained through a sieve or food mill for smoothness. This is called puréeing, and the resulting product is a purée.

The term purée can also be applied to smooth mixtures of foods of varying thickness other than vegetables and fruits. A puréed sauce made from a vegetable or fruit is more specifically called a coulis [koo-LEE].