Fruit syrup
Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners.[1]
Examples include pomegranate molasses, grape syrup, and boiled cider.
Fruit syrups are known by a variety of names in multiple cuisines, including:
- in Arab cuisine, rub, jallab;
- in Ancient Greek cuisine, epsima;
- in Greek cuisine, petimezi;
- in Indian cuisine, drakshasava;
- in Turkish cuisine, pekmez;
- in Persian cuisine, doshab;
- in Ancient Roman cuisine, defrutum, carenum, and sapa.
- in Armenian cuisine, doshab/petmez.
Some foods are made using fruit syrups or molasses:
- Churchkhela, a sausage-shaped candy made from grape must and nuts
- Sharots, a confection in Armenian cuisine, consisting of halved walnut kernels threaded onto a string and coated with a spiced grape-based mixture
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]
See also
[edit]References
[edit]- ^ "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
[edit]
Media related to Fruit syrup at Wikimedia Commons
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