Fruit Puree, Baking Ingredient | Vegan Vegetarian Gluten Free Low Calorie

Cherry Pulp

Prunus avium (sweet cherry), Prunus cerasus (tart cherry) Allergen-Free
Cherry Pulp

Sourcing & Taxonomy

  • Family Rosaceae
  • Primary Cuisine Western
  • Seasonality Summer (fresh), Year-Round (processed)
  • Source Cherries

The Forktionary Angle

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Definition

The fleshy, often pureed or finely mashed part of cherries, typically used in baking, beverages, or as a fruit base, usually pitted.

Sensory Profile

TasteSweet, Tart, Fruity, Astringent (tart varieties)
TextureThick, Smooth, Viscous
AromaFruity, Sweet, Almond-like undertones
AcidityMedium

Technical Metrics

Nutrition Facts

Per 120g (1/2 cup)
Calories60 kcal
Total Fat0.3 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein1 g
Total Carbohydrate15 g
Dietary Fiber2 g
Total Sugars12 g
Calcium15 mg
Iron0.3 mg
Potassium200 mg

Chef’s Secret

For a vibrant color and fresh flavor, briefly simmer cherry pulp with a squeeze of lemon juice. Great for glazes or coulis.

Substitutions

Best Match

Cherry Puree (unsweetened)

1:1

Essentially the same product, perfect for direct substitution in most applications.

Mashed Berries (e.g., raspberry, strawberry)

1:1

Provides similar fruity flavor and texture, good for color and sweetness, but different specific fruit notes.

Apple Sauce (unsweetened)

1:1

Offers a smooth, fruity consistency, but a milder, less tart flavor and different color.

Canned Pie Filling (cherry, drained)

1:1 (adjust sweetness)

Convenient, but usually much sweeter and may have thickeners; rinse and adjust sugar.

Buying Guide

Look for unsweetened varieties if possible. Frozen pulp is often available year-round. Check for pits or fragments if processing yourself.

Flavor Pairings

Chocolate Almond Vanilla Cream Cheese Duck Pork Brandy Orange.