Maker · Pantry
Ponthier
A fruit puree that tastes the same in January as in July. Ponthier has been making fruit purees and coulis since 1946, with a minimum of 90 percent fruit and a brix value on every label. You know what you're bringing in before you add anything yourself.
The story
Who's behind it
Ponthier started in 1946 in Objat, in the Corrèze. André Ponthier traded in fresh seasonal fruits. The family business has now been running for over seventy years and supplies about 65 countries. In 1980 Ponthier brought the first vacuum-cooked chestnuts to market; today the core is fruit purees and coulis.
The purchasing network runs through growers in twenty countries and thirty terroirs, often with single origin on the label. Think strawberry of the Gariguette variety from France, blackcurrant from Burgundy and pomegranate from Turkey and Sicily. Every batch can be traced to the orchard or plantation the fruit comes from.
Why these purees
Every flavour contains at least 90 percent fruit and at most 10 percent cane sugar, and a good part of the range is 100 percent fruit. Every batch gets a brix value on the label, so you know how much sugar you're bringing in before you add anything yourself. Ponthier has independent testing done for pesticide residues and works under IFS Higher Level and BRC Grade A.
A litre of passion fruit tastes the same in January as in July, so your marinade or sorbet base stays the same. Choose frozen and the puree keeps for thirty months; choose fresh chilled and you're working with fruit closer to the season.
In your kitchen
There are over sixty flavours, from raspberry and mango to yuzu and bergamot. Put yuzu or kalamansi against fatty fish, build a dessert around bergamot from Calabria, or use blood orange for a vinaigrette. Because the base is standardised, you can repeat a recipe the same way for a year and vary the finish with the seasons.
Chef’s tip
Read the brix value on the label before you finish a sorbet or coulis. That way you match your sugar to the fruit and keep your recipe the same per batch.
How to use it
Ideas for your menu
Passion fruit or yuzu sorbet, where the puree is the base and you only add sugar and stabiliser
Vinaigrette with blood orange or bergamot for raw fish or shellfish
Coulis of raspberry or blackcurrant for plate and dessert
Marinade or glaze with kalamansi or yuzu for poultry and fatty fish
For your menu
“Fruit purees from Ponthier in Objat, France, with a minimum of 90 percent fruit and no colourings or preservatives.”
Products from Ponthier
What we carry from this maker
Aardbeien puree 1l
Abrikozen puree 1l
Ananas puree 1l
Appel Granny Smith puree 1l
Bergamot Calabrië puree 1l
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.