Discover the best fruits to make in syrup

The art of preparing fruits in syrup is a tradition that has endured over the years. The goal is to combine the freshness of the fruit with the sweetness of the syrup, offering a versatile and delicious product that professionals can use to create exceptional dishes and desserts.

Let’s see in this post which are the best fruits to make fruits in syrup, the ideal conditions for its preparation, and what happens when these conditions are not met. This knowledge is very important for all chefs and pastry chefs seeking top-quality products to impress their customers.

Ideal conditions for making fruits in syrup

Let’s look at the main aspects to consider when preparing fruits in syrup:

Fruit selection impact for making fruits in syrup

• Firm and mature: Overripe fruit can fall apart during processing, while overly green fruit won’t properly absorb the syrup. Therefore, it’s essential to select fruit that’s free of bruises or damage and at its optimal ripeness to ensure an attractive presentation and a satisfying sensory experience. Furthermore, optimal ripeness ensures greater resistance to heat processing, better absorption of the syrup, and preservation of its original shape.
• Suitable pH: A fruit pH between 3.0 and 4.5 is ideal, as it prevents microbial growth, maintains the natural color of the fruit and facilitates pectin gelation.
• Natural sugar content: The balance between the fruit’s own sugars and the added syrup determines the final organoleptic profile. Fruits with an initial Brix between 10 and 15° are ideal for the syrup process.
• Suitable varieties: Some varieties of fruit are naturally better suited to being preserved in syrup due to their texture and flavor.

The best fruits to make fruits in syrup

Each fruit offers different flavor and texture experiences when making syrup. Fruits with a medium acidity level not only balance the sweetness of the syrup but also protect the fruit during storage. Slightly acidic fruits, such as apricots or plums, provide a natural contrast to the sugar that enhances the final flavor. Let’s take a closer look at which fruits can be made into syrup:

Stone fruits

• Peach and apricot: They’re a classic choice thanks to their sweet flavor and firm texture, which remains firm even after making the syrup. The pectin contained in both fruits is responsible for maintaining their fibrous structure and their distinctive shape and texture.
• Cherry: Cherry in syrup is highly prized in baking, pastry, and cocktail making for its intense flavor and vibrant color. It requires a more delicate process to achieve a perfect texture, but the end result is a premium product widely used by professionals.
• Plum: This delicious fruit, with its small pit and intense flavor, becomes a true delicacy when prepared with syrup. Its vibrant color stands out in a multitude of desserts and side dishes.

Pome fruits for making fruits in syrup

• Pear: Pears benefit from the syrup process by intensifying their sweetness. Varieties such as Bartlett, Williams and Conference are especially recommended, since their granular texture perfectly absorbs the syrup without losing firmness.
• Apples: Varieties such as Granny, Smith or Reineta maintain their structure after the syrup making process and even after long storage periods.

Tropical fruits

• Piña: This fruit has a high acidity and fibrous structure, making it a good candidate for syrup. The process softens the acidity while maintaining its characteristic sweet flavor. Pineapple in syrup is a tropical delight ideal for desserts and gourmet products.
• Mango: Mango varieties such as Kent or Keitt, with their sweet, juicy, and firm flesh, offer exceptional results for the syrup-making process, although they do require more precise control.

Red forest fruits for making fruits in syrup

• Strawberries and raspberries: Although they are more delicate fruits, if the syrup is applied properly, the final result offers an intense flavor and striking visual appeal.

What happens when the ideal conditions are not met during syrup production?

When the ideal conditions for making fruit in syrup aren’t met, the result may not be what you expected. Let’s look at the problems that can arise:

Poor texture

This happens when the fruit is selected too ripe or overcooked. The result is overly soft fruit that tends to fall apart and absorb too much syrup. This can cause:

• Disintegration: the fruit loses its shape, turning into puree.
• Gummy texture: due to overcooking or very concentrated syrup.
• Excessive hardness: Green fruits that do not absorb syrup properly were selected.

Some examples of this type of fruit include watermelon or ripe kiwi. To avoid this, the main recommendation is to choose firmer fruits and control the cooking time and temperature.

Lack of flavor in fruits in syrup

The main cause of this problem is using low-quality fruit or a very unbalanced syrup. To avoid this, adjust the proportions of sugar and water and select the highest quality fruit.

Organoleptic alterations

It occurs when pH or temperature are not properly controlled during the syrup-making process. The result is loss of color, the development of metallic flavors, and reduced quality.

Fermentation

This is caused by an insufficient sugar concentration (less than 18° Brix) which can lead to the formation of gas, unwanted alcoholic flavors and even the total loss of the product.

Unpleasant appearance

This often occurs due to the selection of damaged or visually unappealing fruit and an incorrect canning process. The result can be the growth of mold and yeast, the presence of pathogenic bacteria, and a drastic reduction in shelf life. Therefore, it is essential to properly examine and prepare the fruit before beginning the process.

In general, fruits like melon, watermelon, kiwi, and banana tend to have unsatisfactory results when made into syrup without additional technologies. Some brands choose to combine them with other fruits or use them as secondary ingredients.

How to choose the best supplier of fruits in syrup?

When professionals choose the right supplier, they guarantee high-quality products for their creations. Let’s review some aspects to consider when choosing a brand with the highest guarantees:

• Supplier reputation: The brand must have extensive market experience that guarantees a wide list of high-quality products.
• Product versatility: The brand must offer a wide range of fruits in syrup, with different characteristics to meet the needs of the professional.
• Customer reviews: It is important to consult reviews and testimonials from other professionals to learn about their experience.

Lazaya: a safe bet to provide fruits in syrup

After knowing the most suitable fruits to make in syrup, it must be said that in the professional world, choosing a good supplier is a strategic decision that directly impacts the quality, shelf life and presentation of the final product. Lazaya Preserved Fruits, with a history of more than 80 years in the market, has become a safe bet for professionals who want to offer quality products to their clients.

In our online store, you’ll find an extensive catalog designed to meet the most demanding needs of chefs and pastry chefs. Contact us if you have any questions, we will be happy to help you.