Frozen mandarin purée for desserts and pastries

The fruit producer and processor has sourced a variety of mandarin from Sicily to make a "100% natural fruit purée"​. It says the mandarin is rich in vitamin C, strengthens the body's immune system and contains few calories.

Sold in boxes of six 1kg tubs, the purée is designed to give professionals in the baked goods or restaurant trades inspiration for a new recipes, ranging from sorbets, mousses and desserts to coulis, fresh or frozen pastries and cocktails.

The Sicilian mandarin was introduced to Europe from the Far East in the 1100s, but it was during the 18th century that cultivation really developed.

Specialising in raspberries, Sicoly has a turnover of euro 23M, 50% of which comes from fresh fruit and 50% from frozen processed fruit. In addition to the UK and other parts of northern Europe, it exports to Canada and the US, the Far and Middle East, South-East Asia and South Africa.

Contact: Sicoly​
www.sicoly.fr​​