Beautiful and Unique Confectionery: Pâtes de Fruits

Colourful, glistening and stunningly beautiful, pâtes de fruits are the perfect addition to any range of wholesale confectionery. These delicious, fruity, jelly-like bites of decadence are the adult world’s version of the gummy sweets associated with childhood. Not just eye catching to look at, pâtes de fruits are available in a range of sophisticated flavours that include apricot, plum and even quince. Displayed in a shop window these delectable sweets are as gorgeous to look at, as they are tasty to eat.

The Origin

The name of these attractive delights comes from the French, and literally translated means ‘fruit paste’, which represents the sweet’s very essence. The flavour of fruit concentrate exudes a rich, tart and yet sugary taste. Although originally only found in quality French patisseries, pâtes de fruits can now found all over the world and be bought from many reputable wholesale confectionery suppliers.

Many people believe that these delightful and rather unusual sugary treats came about by accident, although the true origin is not really known. The most popular story behind their origin tells of a busy mother who, when making jam one day, was distracted by her children. When she came back to her boiling pot of jam after having forgotten about it, it had reduced and become a set, jelly-like mass at the bottom of the pan. Not wanting to waste her ingredients and knowing that the children were expecting something scrumptious, she took pieces of what was left in the pan and covered them with sugar. She then gave them to her children who thankfully thought them delicious.

The Production Process

Sugar, pectin and fruit are the three basic ingredients in pâtes de fruits. The pectin is a vital component because it thickens the mixture. Most fruits have a certain amount of pectin naturally held in their integral make-up, but powdered pectin can be bought and added to jams, and other jelly-like indulgences to help the setting process. Many fruits are used to flavour the sweets, and although the autumnal fruits are the traditional choice, strawberries, raspberries and even oranges, lemons and limes are used more frequently today.

The temperature which the three ingredients must reach when they are heated is 120 degrees Celsius. When the pâtes de fruits mix reaches this desired temperature, it is cooled on a non-stick baking pan. Sometimes, as an alternative, manufacturers use moulds to create different shapes. Once the mixture has cooled and set it can be cut into pieces, before being dipped into the recognisable sugary coating that finishes off the look (and taste sensation).

Most reliable wholesale confectionery suppliers stock a good selection of pâtes de fruits. To enhance any display of tempting sweets and chocolates, add some of these classic little morsels. The gleaming array of intense colours and the chic selection of shapes is enough to attract the eye of any passerby.