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Homemade fruit puree: Low in sugar but high in taste
TEXT: JESSICA HOLZHAUSEN I PHOTOS: CHRISTIAN JUNGWIRTH
Fruits harvested directly from fields and gardens, shock frosted and then turned into fruit puree, freshly made when ordered: SUSA S MUS fruit purees are made of 95 per cent fruit and only five per cent sugar, making the puree suitable even for people with diabetes type II.
ghurt, eaten with hearty meat dishes like game, or even added to champagne.
SUSA S MUS founder Susanne Suppan, a former lawyer, had the idea to create unique, low-sugar fruit purees, because she could not find anything like that on the market. Suppan only uses fruits from trusted sources: Most of them are from her neighbours’ gardens, others from fruit farmers in the Styria region. “People often phone me when their fruits are ripe so I can come and collect them,” says Susanne Suppan. “Every fruit I use has been in my hands at least once.” Since nearly no additional sugar is used, the taste of each fruit influences the overall flavour, so only the best go into the glass. Susanne Suppan uses a complex process: The fresh fruits are selected and shock frosted, and Suppan only makes new small
Blackberry, raspberry and quince puree.
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batches of puree when ordered. The fruits are slowly warmed up to 80 degrees maximum so that nearly no vitamins are lost. All purees can be ordered online. After delivery the fruit puree lasts about six months unopened. It is not only great as fruit spread, but can also be added to yo-
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Susanne Suppan selects fruit by hand and taste.
Founder Susanne Suppan.
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