Apricot Puree

Apricot puree is a smooth, thick liquid made from cooked and blended apricots. It is produced by processing ripe apricots, often after removing the skin and pit, to create a versatile fruit base. This puree retains much of the natural flavor and color of the fruit.

Manufacturers use apricot puree primarily as a flavoring and sweetening agent due to its natural fruit sugars and taste. It also contributes moisture and can act as a binder in baked goods. It is commonly found in cookies, cakes, pastries, snack bars, and other baked treats.

Apricot puree is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of dietary fiber and vitamins. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated apricot puree and found no safety concerns at typical consumption levels. Evidence does not suggest adverse health effects from consuming foods containing apricot puree in moderation.