Fruit syrup

Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners.

Pekmez (Üzüm Pekmezi), a Turkish syrup made of grapes (grape syrup) or (Keçiboynuzu Pekmezi) of carob

Fruit syrups have been used in many cuisines:[1]

in Arab cuisine, rub, jallab;
in Ancient Greek cuisine, epsima;
in Greek cuisine, petimezi;
in Indian cuisine, drakshasava;
in Ottoman cuisine, pekmez;
in Persian cuisine, robb-e anâr;
in Ancient Roman cuisine, defrutum, carenum, and sapa.

Some foods are made using fruit syrups or molasses:

Churchkhela, a sausage-shaped candy made from grape must and nuts

In modern industrial foods, they are often made from a less expensive fruit (such as apples, pears, or pineapples) and used to sweeten more expensive fruits or products and to extend their quantity. A typical use would be for an "all-fruit" strawberry spread that contains apple juice as well as strawberries.[2]

References

"What is Fruit Syrup?". Penn State Extension. Retrieved 2022-04-26.
Victor Herbert, et al., eds., Total Nutrition: The Only Guide You'll Ever Need, ISBN 0312113862, p. 127

External links

Media related to Fruit syrup at Wikimedia Commons

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Fruit syrup

See also

References

External links