Ponthier adds more fruits and vegetables to puree range

Ponthier Prickly Pear

A range of new fruit and vegetable purees have been added to the Ponthier range for cocktails and desserts.

New fruit purees include prickly pear, calamansi, yuzu and bergamot alongside a variety made from vegetables including beetroot, red and yellow pepper, tomato, and pumpkin.

Made with no added colourings or flavouring, the fruit purees typically contain less than 10% sugar and are used by bartenders in cocktails because of their high quality.

Specially sourced from Mexico, the prickly pear puree has a sweet flavour and vibrant ruby colour. Calamansi is a small fruit from Vietnam, delivering a sweet, sharp and aromatic flavour that evokes mandarin orange, bitter orange, lime and pink grapefruit.

Based in the heart of the Limousin region of France, Ponthier is celebrating its 70th birthday this year. The range is available in the UK through fine food wholesaler and distributor Harvey & Brockless.

Owen Davies, category manager at Harvey & Brockless, said: “We frequently receive amazing feedback from our customers about the exceptional quality and versatility of Ponthier products.

“They have been endorsed by a long line of prestigious chefs including Clare Clarke and Mark Stinchcombe and are also used in trend-setting cocktail bars such as First Aid Box in London.

“Seventy years of experience has made Ponthier true masters of their craft. As the range continues to evolve, I’m sure we can expect many more years of fruitful collaboration.”

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