Syruped fruit is obtained from selected fruit, cultivated with the help of natural systems in zones where nature has preserved its fascination. Jars are filled  with entire fruit in order to maintain every peculiarity of the product. A fruit shake together with cane sugar is added. Fruit in syrup is natural and made without preservatives and food dyes.

The system of fresh fruit preservation using its own juice was used by our grandfathers. If the fruit is put in a sugar liquid it will maintain its fragrance and organolectic characteristics. It is easy to preserve it without putting it in the fridge, but in a dried place, not sunny. The fruit can be maintained for 3 years without any changes. This product is appreciated by everyone and widespread for its simple use, its taste and genuinity.

Syruped fruit is obtained from selected fruit, cultivated with the help of natural systems in zones where nature has preserved its fascination. 

In the Kitchen

Syruped fruit can be used according to every fruit recipe. You can coat a tart with it, add it in a yogurt, in a sparkling wine as aperitif or use it as a base for cocktails. You can eat it with an ice-cream, whipped cream.

The product is washed and could be eaten with its own liquid. These products permit to taste the fruit that has been picked up in its best maturation period, in the best places and to taste its aroma and fragrance any time we want.

Working process

Jars are filled with entire fruit  in order to maintain original characteristics of the product. Fruit is shaked with cane sugar and included in the process of homogenization. The shake is added to entire fruit and pasteurized. Thus we get the typical product of our mountains full of genuinity, withot preservatives and food dyes.

Use

You can add it in a yogurt or eat it with an ice-cream. You can coat a tart with it or add it in a sparkling wine as aperitif.