Literally translated to “fruit paste,” pâte de fruit is a tender fruit jelly packed with an explosion of flavor. Imagine a gum drop. Now imagine a gum drop with the most concentrated and intensely beautiful fruit flavor possible, with a shimmering layer of crunchy sugar coating the surface. This is pâte de fruit.
Pâte de fruit gets it’s signature “chew” from two variables – ingredient ratios and temperature. Since pâte de fruit can be made in any fruit flavor imaginable, the ingredient ratio possibilities are endless. Depending on the natural sweetness of the fruit and the naturally occurring pectin and acidity levels, the ratios change. Finally, the temperature to which the fruit is cooked will determine the final texture of the fruit jelly. The higher the temperature, the more firm the pâte de fruit; the lower the temperature the softer it will be.
Once the right consistency has been achieved, the pâte de fruit must set and cool. After that, portioning will lead to the final step – a fine dusting of sugar, which historically was done to preserve the confection. We love the juxtaposition of the crunchy sugar against the tender fruit and the sparkly finish the sugar creates.