pur��e

Already a major global player in fruit juice and oatmeal through its Tropicana and Quaker brands, PepsiCo recently launched a fruit purée in the U.S. that's thick enough to be a snack.

PepsiCo Nears U.S. Yogurt Deal Dana Cimilluca 2011

Adam Golfer for The Wall Street Journal Pea purée and ricotta salata in phyllo cups Pea Purée and Ricotta Salata in Phyllo Cups This light canapé combines the sweet taste of peas with the salty notes of ricotta salata, enveloped in flaky phyllo dough.

François Payard 2011

Mash or purée the bananas in a large bowl (I suggest hand-mashing the bananas with a fork, as I find that using an electric emulsion blender gives the bananas a pasty consistency that makes the finished bread a bit dryer).

Jamie Schler: When Simple Banana Bread Becomes Exotic (a recipe) Jamie Schler 2010

In a food processor, purée 1 cup each fresh mint and fresh cilantro leaves with 1/4 cup chopped onion, 1 clove garlic, 3 tablespoons vegetable oil and salt and pepper to taste.

The Pancake of Possibilities Gail Monaghan 2011

Lori Eanes for the Wall Street Journal Gather Restaurant Recent vegan lunch offerings included a Caesar salad composed of kale, roasted carrots, capers and almond "parmesan" for $11, and a spicy tomato pizza with cashew garlic purée and herbs at $16.

Where Veg Meets Non-Veg Bart Ziegler 2011

This smoke-scented aubergine purée is an essential part of any mezze

Nigel Slater's classic baba ghanoush recipe 2011

This smoke-scented aubergine purée is an essential part of any mezze

Nigel Slater's classic baba ghanoush recipe 2011

I sometimes serve the purée, scattered with pomegranate seeds, with grilled lamb cutlets, scooping up the aubergine dip with my lamb bones.

Nigel Slater's classic baba ghanoush recipe 2011

I sometimes serve the purée, scattered with pomegranate seeds, with grilled lamb cutlets, scooping up the aubergine dip with my lamb bones.

Nigel Slater's classic baba ghanoush recipe 2011

Delicacies like the decadent chestnut purée known as gesztenyepüré are as seasonal as heirloom tomatoes.

The Crème of the Krémes in Budapest András Szántó 2011