Fruit butter

This article does not cite any sources. Please help by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  –  ·  ·  · scholar · JSTOR (August 2021) (Learn how and when to remove this template message)

Fruit butter

Powidl, a European plum butter
Type	Spread
Main ingredients	Fruit
Cookbook: Fruit butter

A fruit butter is a sweet spread made of fruit cooked to a paste, then lightly sweetened. It falls into the same category as jelly and jam. Apple butter and plum butter are common examples. Fruit pastes, such as quince cheese are popular in Latin American countries, are similar but more highly sweetened and jelled. They are sold in shallow tins or as wrapped bricks, while fruit butters usually come in wide-mouthed jars.

In order to make fruit butter, the fruit is cooked on a low temperature until much of its water has evaporated, and is then blended. Sweeteeners such as honey or sugar are often added, as are spices.

Varieties[]

• Apple butter
• Guava paste (Cajeta de guayaba, mariola or bocadillo)
• Banana paste (mariola)
• Mango butter or paste (Cajeta de mango)
• Pear butter
• Plum butter (Powidl)
• Pumpkin butter
• Fig butter or paste
• sirop de Liège

References[]

This cuisine-related article is a stub. You can help Wikipedia by .

• v
• t

This fruit-related article is a stub. You can help Wikipedia by .

• v
• t