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Prickly Pear (Cactus) Puree

Prickly Pear (Cactus) Puree

from France by Ravifruit
5 out of 5 stars rating (5.00) 1 ratingsView all reviews
1 tub - 2.2 lbs chilled $20.91 $17.78 $46.01 $39.11 5810301
5 tubs - 2.2 lbs ea (pre order*) chilled $18.91 $16.74 $208.00 $184.10

Prickly Pear (Cactus) Puree

All the delicious bubblegum-like juicy flavor of prickly pear, without any thorns! Practical and super versatile, Prickly Pear Cactus Puree is made from a natural recipe without any additives or preservatives, just fruit pulp and sugar. French giant Ravifruit, a world leader in fresh and frozen fruit purees, adapts their process to each fruit, respecting fruit and nature, and creates a puree that is smooth, delicious and easy to use. The fruit is carefully selected and harvested when fully ripe, guaranteeing constant quality. A new practical tub makes Ravifruit purees an excellent choice for a variety of culinary uses. Use Prickly Pear Cactus Puree for: Sorbets, ice creams, fruit mousses, bavarois and charlotte desserts, fruit jellies, iced and pastry desserts, coulis, glazes, jams, jellies, cocktails and much more! Directions: thaw out in the fridge for about 12 hours, or at room temperature for 8 hours. Store in the fridge after opening and consume quickly. Frozen fruit puree product may be refrozen once defrosted and may arrive partially defrosted.
Ingredients: Prickly pear pulp and juice 90%, sugar 10%, antioxidant: ascorbic acid, acidity regulator: malic acid.
Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.

Product Reviews

5 out of 5 stars rating(5.00)1 ratings Log in to rate this item.
5 out of 5 stars ratingMar 28, 2021

Outstanding flavor and color. Very stable shelf life. Highly recommended!

Kevin from Houston, TX
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Product Questions And Answers

Q: Does this make a good prickly pear jelly? Do you have recipes?
A: The Ravifruit Prickly Pear (Cactus) Puree can be used to make fruit jelly. The recipe Ravifruit offers calls for 2.2 lbs of puree, 26 grams of Yellow Pectin, 950 grams of sugar, 180 grams of cristal glucose and 16 grams of citric acid, 50% diluted.
This are the steps for the recipe they offer:
- heat up the puree at 50°C
- incorporate 20% of sugar mixed with pectin
- bring to boil, pour left sugar and glucose
- cook at required temperature (106°C). You can control the brix on refracotmeter. The value should be 74B
- acdd citric acid to make pectin set
- pour in a frame or a flexipan.

Q: How long will this last in the fridge?
A: The shelf life of the puree will be around 3 days refrigerated and 12 months frozen.

Q: Is it pasteurized? Can it be re-frozen once thawed?
A: The Ravifruit purees are not pasteurized. We recommend against refreezing the puree multiple times, but refreezing it once or twice should not be an issue.

Q: How many pounds of fruit does it take to get the 2.2 lb tub of purée you sell? I have a recipe that requires 5-6 lb of fruit and would need to convert. Thanks

85% of the fruit is usable so there will be used roughly 2.58 lbs of fruit to get 2.2 lbs of puree.

Q: What kind of sugar is added? Regular granulated, artificial, lactose, frutose etc? I ask because I am planning on brewing a beer with this and the type of sugar added will impact the brewing process. Thank you for your help.
A: Ravifruit use cane sugar in their fruit purees, so it would be sucrose sugar.

Q: please explains the composition of the sugar added and why it is added. Thank you
A: The sugar comes from from the fruit itself, and it is serves primarily as a preservative, as fruit purees without sugar added tend to oxidize rapidly. Sugar also has the effect of helping the fruit hold its color and flavor, as well as making the puree smoother.


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