Fruit syrups have been used in many cuisines:
- in Indian cuisine, drakshasava;
- in Ancient Roman cuisine, defrutum, carenum, and sapa;
- in Ancient Greek cuisine, epsima;
- in Ottoman cuisine, pekmez;
- in Greek cuisine, petimezi;
- in Arab cuisine, rub, jallab.
Some foods are made using fruit syrups or molasses:
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.
- Victor Herbert, et al., eds., Total Nutrition: The Only Guide You'll Ever Need, ISBN 0312113862, p. 127
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