Andean blackberry pulp

What is Andean blackberry pulp?

Andean blackberry pulp is the edible fraction of the mora (Rubus glaucus), a berry from the Colombian highlands, pulped and frozen the very same day it arrives from the field. Nothing else goes in: no added water, no sugar, no preservatives, no colorants. Thaw, blend, and you get the taste of a berry picked at peak ripeness — any day of the year.

At Alimentos Pronalfrut we have been making it in Bogotá since 1997, hand-selecting every fruit together with Colombian farmers. That is why our frozen mora pulp keeps its deep, wine-red color and dyes juices and desserts naturally, without a single drop of colorant.

A super berry from the Colombian highlands

Mora grows in the cool zones of the Andes, between 1,800 and 2,400 meters (6,000–8,000 ft) above sea level. That mountain climate — mild days, cold nights, high-altitude sun — concentrates sugars, acids and aromatics in a way no warm-climate blackberry can match.

This is not the blackberry you know from the produce aisle. The Andean blackberry is more aromatic, juicier and noticeably brighter in acidity, and it is packed with natural antioxidants: the anthocyanins behind its intense color, plus vitamin C. It is exactly the kind of ingredient the US health-food and gourmet markets are looking for — and one they cannot source locally.

A flavor profile with no US equivalent

Mora leads with ripe berry sweetness and finishes with a bold, bright tartness, leaving a long, wild-berry aroma. In Colombia, mora juice is a household classic; for American palates it is a discovery — familiar enough to feel like a berry, different enough to stand out on any menu.

That natural acidity is also a kitchen tool: it balances rich desserts, cuts through fat in meat sauces, and gives cocktails structure without extra citrus.

Uses in the kitchen, the bar and the hotel

• Juices and smoothies: 100 g of pulp plus water or milk makes one tall glass of real mora juice.
• Cocktails: mora margaritas, mojitos and sours; the color alone does half the presentation work.
• Desserts and baking: coulis, cheesecakes, mousses and sauces for brownies.
• Savory sauces: reductions for pork, duck and red meats.
• Ice cream and popsicles: an intense real-fruit base, no flavorings needed.

In hospitality it is one of the highest-rotation flavors: breakfast-buffet juices, pool bars and banquets. Clients like Solar Hotels & Resorts, whom we have supplied since 2011, use it daily across their Caribbean operations.

Frozen at its peak: the IQF advantage

We freeze the mora the same day it arrives from the countryside, at its exact point of ripeness. Quick freezing forms tiny ice crystals that leave the fruit’s structure intact, so the pulp keeps the color, aroma and much of the nutrition that pasteurized pulps — or “fresh” fruit that traveled for days — lose along the way.

The practical result: a seasonal Andean fruit available 365 days a year, with consistent quality and zero waste, because you only thaw what you use.

Certified quality and available formats

Our plant operates under Colombian INVIMA sanitary permit PSA-0002698-2020 with standardized processes. Kept at -18 °C (0 °F), Andean blackberry pulp holds its characteristics for more than 12 months.

Available formats: 100 g sachets, 1 kg multipack (10 × 100 g), 250 g and 397 g bags, and an unfrozen gallon format for high-volume operations.

For importers, distributors and foodservice

If you import or distribute frozen fruit in Florida — or run hotel, restaurant or beverage operations anywhere in the US — we will build a program around your volumes: export-ready master cases, portioned retail formats and an unbroken cold chain from Bogotá. Message us on WhatsApp or write to sales@pronalfrut.com and you will have a quote the same day.