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<i>Salmonella enterica</i>, known for its resilience to acidic environments, has been linked to foodborne outbreaks of illness from fruit derivatives. This study aimed to assess the survival of five serovars of <i>Salmonella enterica</i> subsp. <i>enterica</i> in various fruit purees subjected to different storage temperatures. Among the studied serovars, <i>S. enteritidis</i> exhibited the most significant population decrease in all fruit purees. In contrast, <i>S.</i> Agona, <i>S.</i> Gaminara, <i>S.</i> Michigan, and <i>S.</i> Montevideo survived in peach puree at 4 °C for at least 3 days, and <i>S.</i> Agona, <i>S.</i> Gaminara, and <i>S.</i> Montevideo maintained their initial levels in pear puree under the same time/temperature conditions. However, none of the strains were detectable in plum and black currant purees after 2 days at 4, 15, or 25 °C. These findings highlight variations in the behaviour of <i>S. enterica</i> serovars within different fruit purees. Likewise, low-temperature conditions prolonged the survival of the tested strains in all fruit purees analysed.