Citrus Puree
Oregon Fruit's Citrus Aseptic Puree Collection is built around thoughtfully sourced citrus fruits chosen for their unique character and exceptional quality. This curated selection proudly features Sicilian Lemon, Calamansi, Blood Orange, Grapefruit, Key Lime, Tangerine, and Lemon, each selected for its distinct flavor profile, color impact, and consistency in finished beverages and foods.
Where the fruit comes from matters. That’s why we source our Blood Orange from Sicily, where Mount Etna’s volcanic soils and dramatic day-to-night temperature swings create brighter acidity, deeper flavor, and naturally more vibrant color. The result? A more striking puree and a more visually compelling beer, cocktail, or culinary application.
From the floral sweetness of Sicilian Lemon to the bold, tropical-citrus punch of Calamansi and the ruby depth of Sicilian Blood Orange, this collection delivers real citrus character without the variability of fresh fruit. Aseptic processing ensures shelf stability, clean-label simplicity, and reliable results, so what you design is what you pour, every time.
Real fruit. Carefully sourced. Built for professionals who care about flavor, color, and consistency.
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Fermentation FAQS
Still have questions? Reach out to to us at fermentation@oregonfruit.com, we're here to help!
Why should I brew with aseptic puree instead of whole fruit, frozen fruit, canned fruit, or freeze-dried fruit?
Unlike other fruit formats, aseptic fruit puree is easy to use and easy to store. It requires no processing, and is shelf-stable and stored at ambient temperature until use. Our high-quality aseptic purees go through a rigorous QA process so you can be sure there is less risk of off-flavors and contamination than other formats.
How is aseptic puree made?
Aseptic puree is made by heating in a kettle for a very short period of time which creates the first microbial “kill step”. The entire system is “sealed” allowing no contamination once the product reaches aseptic temperatures. We quickly cool the puree to protect the freshest fruit flavors and color for your finished product. Each batch of aseptic puree is tested by a 3rd party lab to ensure our specifications are met before shipping to our customers.
When is the best time to add fruit during the brewing process?
We recommend adding aseptic fruit puree toward the end of primary fermentation. This timing preserves the most vibrant fruit color, enhances aroma, and delivers a fuller mid-palate flavor—resulting in a finished beverage with stronger, more authentic fruit character.
How does adding fruit affect beverage fermentation?
Fruit introduces natural fermentable sugars, which can increase alcohol content and influence the flavor profile of your beverage. Using aseptic purees ensures a more predictable fermentation process and helps minimize the risk of off-flavors that can come from raw or unprocessed fruit.
Will purees alter the clarity of my beer?
Fruit purees can impact clarity, but the effect depends on the fruit. Just as malt and hops contribute natural proteins that may cause haze, fruit contains varying levels of pectin that can do the same. Our aseptic process reduces some of these pectins, but each fruit is unique—so the level of haze in your finished beer will vary by product.
How much acidity or pH will the fruit contribute to my brew?
All of our fruit purees have naturally low pH, as is typical for fruit grown in our region. In most cases, adding a small amount of puree won’t cause a significant drop in your finished beer’s pH. However, certain fruits—like Passionfruit, Black Currant, and Key Lime—are naturally more acidic and can add a noticeable tartness to your final beverage.
Will adding fruit change the alcohol content (ABV) of my beer?
It will change the ABV very slightly, but due to the water activity in the purees, it will not add much unless used in very high amounts.
Can aseptic fruit puree be added to a homebrew kit?
Yes! Our 11lb boxes are perfect for homebrewing. One 11lb box would be perfect for dosing two 5-gallon carboys.
How many gallons are in a 42 lb box of aseptic puree?
At a 10 Brix average, a box of puree will contain 4.8 gallons of puree.
How do I open an aseptic bag liner?
The plastic cap on the aseptic bag is fitted with an easy open “peel away” tab. We also sell a handy quick disconnect set up that can be used to quickly snap onto a bag spout to a pump system to easily and quickly empty the 42# boxes or 425# drums. For tote use, we offer for sale a reusable custom tote valve.