Les vergers Boiron Frozen Kalamansi Purée Without Added Sugar is made from 100% kalamansi and delivers the fruit's characteristic aromatic citrus intensity without added sugar.

The fruits are pressed whole, allowing the natural essential oils contained in the peel to contribute distinctive zesty notes to the finished purée.

The result is a professional frozen fruit purée with concentrated citrus character for pastry, ice cream and beverage applications.

Kalamansi, Citrus microcarpa, originates from Southeast Asia and is mainly cultivated in the Philippines and Vietnam.

For this purée, Les vergers Boiron sources its kalamansi from Long An province in the Mekong Delta, Vietnam.

The fruits come from family-owned farms operating on small plots of approximately one to two hectares and are hand-harvested around four months after flowering.

Peak production runs from June to August. The trees are cultivated on elevated land and protected from salinization through irrigation channels, in the warm and humid tropical climate required by the fruit.

Les vergers Boiron works with local producers committed to sustainable farming and selects plots free from phytosanitary treatments.

The producer also manages sourcing to reduce the risk of cross-contamination with other tropical fruits grown in the region.

Strict controls are applied to pesticide residues to ensure compliance with European and American standards.

Kalamansi delivers pronounced aromatic intensity and distinctive zesty notes from the natural essential oils contained in its peel.

These lively citrus aromas are complemented by softer notes reminiscent of mandarin and orange.

Bright yellow in colour with a slightly oily and opaque appearance.

These characteristics result from pressing the whole kalamansi fruits, including the peel and its naturally occurring essential oils.

Ingredients: Kalamansi 100%.

No sugar is added. The product contains sugars naturally occurring in the fruit.

Its concentrated citrus character makes this purée especially useful in professional pastry, ice cream and beverage applications.

• Mousses and creams
• Entremets and pastry inserts
• Crémeux and curds
• Sorbets
• Gelato and ice cream
• Fruit sauces and coulis
• Glazes
• Cocktails and mocktails
• Refreshers and citrus beverages
• Plated desserts

To preserve the sensory qualities of the purée, Les vergers Boiron recommends defrosting it in its original closed packaging under refrigeration at approximately 2–4°C.

To make the frozen purée easier to remove or portion, remove the lid while keeping the protective seal intact and leave the tray at room temperature for approximately five minutes.

Alternatively, keep the lid and protective seal in place and run the tray under lukewarm water for at least 30 seconds before opening.

Frozen Storage: Store at -18°C before defrosting.

Defrosting and storage after defrosting should be carried out according to appropriate hygiene and HACCP practices.

• Brand: Les vergers Boiron
• Product: Frozen Kalamansi Purée Without Added Sugar
• Product Type: Frozen fruit purée
• Fruit: Kalamansi
• Botanical Name: Citrus microcarpa
• Fruit Content: 100%
• Selected Fruit Origin: Vietnam
• Specific Source: Long An province, Mekong Delta
• Added Sugar: None
• Brix: 8° ±2°
• Processing: Whole fruits pressed
• Storage: -18°C before defrosting
• Sales Format: 6 × 1kg case

Use whenever a recipe needs concentrated kalamansi character with bright acidity and pronounced citrus aromatics without added sugar from the purée itself.

Excellent for kalamansi sorbet, mousse, curd, entremets, cheesecake, citrus inserts, gelato, sauces, cocktails, mocktails and refreshing non-alcoholic beverages.

Pressing the whole fruit captures more than simple citrus acidity. Natural oils from the peel contribute the vivid zesty character that distinguishes kalamansi from conventional orange or lemon purées.

Its 100% fruit formulation also gives pastry chefs, gelato makers and beverage professionals control over sweetness while providing a consistent source of kalamansi flavour throughout the year.