The flow behaviour of papaya, mango and peach purees over the temperature range 10-55 degrees C was studied. The effect of glucose addition (soluble solids concentration in the range 12-52 degrees Brix) and pH (3.0 and natural) was also investigated. After eliminating time dependency, flow was adequately described by the Herschel-Bulkley model. In mango and peach purees, exponential equations were used to describe the combined effect of temperature and soluble solids content on the consistency coefficient. Temperature showed little influence over the flow index but a severe effect on the yield stress. For the three fruits, flow index and yield stress values were correlated with temperature and water activity by means of polynomial equations.