– See also:
– Cheong
– Grape syrup
– List of syrups
– Squash (drink)
– References:
– What is Fruit Syrup?
– Penn State Extension
– Victor Herbert, et al.
– Total Nutrition: The Only Guide You’ll Ever Need
– ISBN 0312113862, p. 127
– Categories:
– Fruit juice
– Syrup
– Food ingredient stubs
– Articles with short description
– Short description matches Wikidata
– Hidden categories:
– Commons category link from Wikidata
– All stub articles
– Retrieved from:
– https://en.wikipedia.org/w/index.php?title=Fruit_syrup&oldid=1190416217
Fruit syrups or fruit molasses are concentrated fruit juices used as sweeteners.
Fruit syrups have been used in many cuisines:
- 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, Dooshab;
- 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.