Fruit in Syrup

It may be said that preservation of fruit in syrup is as easy as one, two, and three… but definitely this is not the case. The route to success lies through the best sorts of fruit and traditional recipes that Georgia's Natural Fruits in Syrup stood the test of time. is just this kind of product.

High quality of input used is guaranteed. Broad range of Georgia's Natural Fruits in Syrup is native and often endemic to Georgia, where fruit in syrup is called muraba. Company's recipes are traditional and at the same time complex.

One of the fine recipes for walnut in syrup or kaklis muraba is as follows:
Walnut barely ripened should be punctured and kept in fresh water for three days. To keep water fresh, change it regularly, at least thrice a day. Following this, walnuts should be kept in light mortargrout for another week or so, and then again should be stored in water. Upon completion of preparatory procedures boiling comes into play; again changing boiled syrup every fifteen minutes until walnuts become glittery.
Impressive, is not it!

Here is list of Georgia's Natural Fruits in Syrup: Fig, Feijoa, Quince, Paradise Apple and Pear, Water Melon, Walnut, every sort of fruit with stone - Apricot, Peach, wild Plums and Blackthorn, Cornelian Cherry, Sour Cherry, White Sweet Cherry, various berries: Blueberry, Blackberry, Sea-buckthorn, Raspberry, Strawberry, Elderberry and blend of wild cropped berries.

The jars are packed with slices or whole fruits and berries. Relatively small size (350 gr or 0.77 lb) of jars allows you to serve different sweet courses instead of acquiring only one type of desert.

Each type of Georgia's Natural Fruits in Syrup is very tasty and pleasant desert. It could be best used as a delicious tea desert, topping for ice-creams and pancakes, filling for pies and tarts, additive for the preparation of cold and hot beverages and cocktails.