Fruit syrup
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Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners.
Fruit syrups have been used in many cuisines:
- In Indian cuisine, drakshasava
- In Ancient Roman cuisine, defrutum
- In Ottoman cuisine, pekmez
- In Arab cuisine, rub, jallab
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. Using concentrated fruit juices in this way is falsely believed to be more healthful than using refined sugars.[1]
See also[edit]
Notes[edit]
- ^ Victor Herbert, et al., eds., Total Nutrition: The Only Guide You'll Ever Need, ISBN 0312113862, p. 127
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