Chemistry:Fruit syrup

Short description: Concentrated fruit juices

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

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, 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. Strawberry is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as jam, juice, pies, ice cream, milkshakes, and chocolates.

See also

• Cheong
• Grape syrup
• List of syrups
• Squash (drink)