Puree is mashed cooked food, usually vegetables, fruits, or legumes, that has been pressed to the consistency of a creamy paste. There are different types of purees, usually named after the food from which they were blended such as strawberry puree, banana puree, passion fruit puree, raspberry puree, lychee puree, kiwi puree, and redberry puree. The term is of French origin, it means purified or refined in 13th century French.
Purees can often be confused with other dishes with similar consistency, such as thick soups, creams, and gravies—although these terms often imply more complex recipes and cooking processes. Coulis is a similar but broader term, more commonly used for fruit purees. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter.
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