Apricot flesh mashed or sieved to a thick, paste-like consistency — smoother and more refined than pulp. They go into infant foods, cakes, fruit juices, yoghurts and confectionery fillings, where concentrated flavour and velvety texture are wanted without pieces. Industrial production controls cooking, deaeration and homogenisation to protect the carotenoid colour from browning and to achieve a stable viscosity, packing aseptically for ambient distribution. Because apricots are seasonal and perishable, puree manufacture is concentrated in the harvest window, with frozen or aseptic stocks feeding factories through the year.