Apricot Puree Paste
Concentrated apricot puree paste made by cooking fresh apricots and reducing to a thick consistency with added sugar. Falls under HTS 2007.99.65.35 as other fruit pastes obtained by cooking, distinct from jams. Used in confectionery and yogurt production.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If citrus (orange) puree
Citrus fruit purees obtained by cooking have specific subheading 2007.91.
If dried, not cooked paste
Dried vegetables/fruit preparations without cooking fall in Chapter 7.
If presented as fruit juice concentrate >Brix limit
High-Brix fruit juice products shift to heading 2009.
Not sure which classification is right?
The Tariff Assistant works through the GRI rules on your specific product to reach the right HTS code — and can price the duty on it in the same conversation.
Import Tips & Compliance
• Provide lab analysis showing cooking process increased viscosity to distinguish from fresh purees
• Ensure compliance with country-of-origin labeling for multi-ingredient fruit pastes
• Test for added spirit content; exceeds 0.5% vol shifts to Chapter 22
Related Products under HTS 2007.99.65.35
Strawberry Fruit Paste
A thick strawberry paste obtained by cooking strawberries with sugar to create a concentrated spreadable product. Classified under HTS 2007.99.65.35 as a fruit paste produced by cooking, not qualifying as jam or jelly. Ideal for baking or as a filling in pastries.
Raspberry Fruit Puree
Cooked raspberry puree with reduced water content and added sweetening matter, forming a smooth paste-like texture. Classified in 2007.99.65.35 as other fruit purees obtained by cooking. Commonly used in ice cream and beverage manufacturing.
Peach Fruit Paste
Thick peach paste produced by cooking peaches to evaporate water and concentrate flavors, with minimal added sugar. HTS 2007.99.65.35 covers this as other cooked fruit pastes not elsewhere specified. Popular in baby food blends and desserts.
Blackberry Paste
Concentrated blackberry paste from cooked berries, suitable for spreading or as a baking ingredient. Falls under 2007.99.65.35 for other fruit pastes obtained by cooking. Not homogenized for infants, distinguishing from 2007.10.
Plum Cooking Puree
Industrial plum puree obtained by cooking to increase viscosity, used in jam production. Classified as other fruit puree under HTS 2007.99.65.35 due to cooking process. Bulk packed for food manufacturers.
Mixed Berry Paste
Paste from cooking mixed berries (blueberry, raspberry, blackberry) with sugar for concentrated flavor. HTS 2007.99.65.35 as other cooked fruit pastes, not specific berry mixes. Used in confectionery fillings.