Fruit syrup



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.