The binding power of the puree particles themselves can be supplemented by adding some other thickener, dry spices or nuts for example, or flour or starch Fruit and Vegetable Purees Any fruit or vegetable can be turned into a sauce by crushing it Here are brief observations about some of the more commonly pureed foods Raw Purees: Fruits Raw purees are generally made from fruits, whose ripening enzymes often break down their cell walls from within, and thus allow their intact flesh to turn into a puree in the mouth Raspberries, strawberries, melons, mangoes, and bananas are examples of such naturally soft fruits The flavor of a raw puree is usually accentuated by the addition of sugar, lemon juice, and aromatic herbs or spices But that flavor is fragile and changeable Pureeing mixes the cell contents with each other and with oxygen in the air, so enzyme action and oxidation begin immediately (see below for the effects in cooked purees of tomato, a botanical fruit) The best way to minimize this change is to chill the puree, which slows all chemical reactions Raw Purees: Pesto The Italian puree of basil leaves, pesto genovese, also contains olive oil and so is partly an emulsion as well Pesto takes its name from the same root that gives us pestle, and the basil leaves and garlic were traditionally ground with a pestle and mortar Because this takes some time and effort, modern cooks usually prepare pesto in a blender or food processor The choice of appliance and how it’s used influence both consistency and flavor The crushing and shearing action of the pestle, the shearing action of the blender, and the slicing action of ... blender or food processor The choice of appliance and how it’s used influence both consistency and flavor The crushing and shearing action of the pestle, the shearing action of the blender, and the slicing action of. .. mixes the cell contents with each other and with oxygen in the air, so enzyme action and oxidation begin immediately (see below for the effects in cooked purees of tomato, a botanical fruit) The. .. Pesto takes its name from the same root that gives us pestle, and the basil leaves and garlic were traditionally ground with a pestle and mortar Because this takes some time and effort, modern cooks