100% Natural Fruit Purees for Brewing Kombucha

Crafting a stellar fruit kombucha requires careful consideration during the second fermentation (F2) phase. The ingredients you use for flavor can make or break the finished product, and adding fresh fruit to kombucha is a common blunder. Instead, we highly recommend using aseptic real fruit puree in your recipes. The larger surface area allows the yeast to mingle with the fruit puree’s natural sugars, resulting in bigger flavors and perfectly fizzy carbonation. As an added bonus, you don’t need to fish chunks of fruit out of every batch!

Boost Your Kombucha Flavors

A jar of fermenting kombucha pomegranates and a hand grabbing an ice cold glass
Glass jars brewing fruit kombucha

Join Our Wholesale Program

Frequently Asked Questions

What kinds of fruit puree flavors are best for brewing kombucha?

Some of the most popular fruit purees for making kombucha include mango puree, strawberry puree, pineapple puree, and pink guava puree. Darker berry flavors like acai puree, raspberry puree, and blueberry puree also work very well alone or combined together. That said, any of our purees would be right at home with your SCOBY! Don’t be afraid to experiment with exotic fruits, too.

The blog below covers some of the best fruits for brewing hard fruit kombucha, but the information applies to traditional kombucha, as well. 

Beyond Fruit Beer: Our Favorite Fruits for Brewing Hard Kombucha

What is hard kombucha?

Hard kombucha is a fermented beverage with alcohol that usually has an ABV (alcohol by volume) of 3.5-8%. Hard kombucha is made by brewing kombucha with extra yeast and sugar and fermenting the drink for longer than usual.

Does kombucha have caffeine?

Making kombucha requires the use of tea leaves, so whether or not kombucha is caffeinated depends on the tea used. Most kombucha contains around 15 mg of caffeine per 8 oz serving, which is a very small amount compared to black tea (45mg) and coffee (95mg).

Does kombucha need to be refrigerated?

Yes, kombucha needs to be refrigerated at a temperature of 34–38°F. Authentic, unpasteurized kombucha contains live bacterial cultures that require refrigeration to prevent further fermentation and loss of carbonation and potency.

Does fruit puree for kombucha need to be refrigerated?

It’s important to take precautions when storing and brewing kombucha. Our aseptic packaging gives our fruit purees a shelf life of 18 months from the date of manufacture. Simply store unopened purees away from direct sunlight and below 77° F. 

After opening our kombucha fruit puree, you can store it in the refrigerator for up to 10 days or freeze it for the remainder of its shelf life. We make it convenient and flexible for adding fruit to kombucha!

"We're getting some really good feedback on the beers using your fruit! Its honestly made a huge difference!!!"

Jason Z - Montclair, CA

"This is as good as it gets! Used in a New Zealand IPA. 3 different NZ hops DDH, then added the Feijoa Puree to the secondary. The smell was pure and delightful. Tasted tart and slightly sweet as it should! Delicious...just waiting on the Brew to carbonate and chill! Going to be amazing I know it! If you’re considering it, BUY IT! Highest quality!"

Aaron N. - Elkton, VA

“Used this product in a Mango habanero coconut milkshake ipa. Turned out great. Will be using it and other fruits in other beers.”

Butch M. - Hartsville, SC

“Great product. Added directly to a 5gal keg with about 3.75 gal of a kettle sour. Delicious.”

Roland P. - Las Vegas, NV

“I made a pineapple orange sour beer with the puree and it came out great! Super flavor and aroma from the puree.”

Caleb W. - Hillsborough, NC

Sign up for our newsletter to get the latest info on our new aseptic fruit puree releases, special promotions, and fruit forward features!

Get Fierce Fruit News

Thank you for subscribing to our newsletter

Fierce Fruit will never spam or sell your info. View our privacy policy.