Strawberry Pàte de Fruit

Vegetarian
Vegan
Gluten Free
Dairy Free
Strawberry Pàte de Fruit
45 min.
85
23kcal

Suggestions


Indulge in the delightful world of homemade treats with our Strawberry Pàte de Fruit, a vibrant and fruity confection that is sure to impress! Perfectly suited for a variety of dietary preferences, this recipe is vegetarian, vegan, gluten-free, and dairy-free, making it an ideal choice for gatherings where everyone can enjoy a sweet bite without worry.

With just 45 minutes of preparation, you can create a stunning array of 85 bite-sized pieces, each bursting with the natural sweetness of strawberries. At only 23 calories per piece, these little gems are a guilt-free snack that can be enjoyed as an antipasti, starter, or simply as a delightful treat to satisfy your sweet tooth.

The process is simple yet rewarding, as you transform frozen strawberries into a luscious jelly-like texture that melts in your mouth. The addition of apple pectin ensures a perfect set, while the hint of lemon juice brightens the flavor, making each piece a refreshing experience. Tossed in sugar for a delightful finish, these Strawberry Pàte de Fruit squares are not only visually appealing but also a joy to share with friends and family.

Whether you're hosting a party or looking for a unique homemade gift, this recipe is sure to be a hit. So gather your ingredients and get ready to create a deliciously fruity masterpiece that everyone will love!

Ingredients

  • 3.5 tablespoons plus light
  • 1.8 tablespoons premium fruit pectin (found at health food stores)
  • teaspoons juice of lemon 
  • cups strawberries frozen
  • cups sugar divided

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • baking paper
  • knife
  • blender

Directions

  1. Line a rimmed 9" x 12" baking sheet (with at least a 1/4-inch rim) with parchment paper. Puree strawberries in a blender until smooth.
  2. Mix pectin and 3 tablespoons sugar in a bowl.
  3. Transfer puree to a 2-quart saucepan and bring to a boil over medium-high heat.
  4. Sprinkle pectin-sugar mixture onto puree and stir until pectin dissolves. Continue to boil for 2 minutes.
  5. Add 1 3/4 cups sugar in 3 parts, stirring after each addition and waiting 15 seconds between additions.
  6. Add corn syrup; cook mixture until it thickens slightly, about 3 minutes.
  7. Remove from heat; stir in juice.
  8. Pour mixture into baking sheet, spread evenly and let set 2 hours.
  9. Cut jelly into 1-inch squares or other shapes using a sharp knife. Toss squares, a few at a time, in remaining 3 tablespoons sugar. Store at room temperature in an airtight container for up to 1 month.
  10. Self

Nutrition Facts

Calories23kcal
Protein0.4%
Fat1.06%
Carbs98.54%

Properties

Glycemic Index
1.52
Glycemic Load
3.49
Inflammation Score
-1
Nutrition Score
0.22347826211025%

Flavonoids

Cyanidin
0.06mg
Delphinidin
0.01mg
Pelargonidin
0.84mg
Catechin
0.11mg
Epigallocatechin
0.03mg
Epicatechin
0.01mg
Epicatechin 3-gallate
0.01mg
Eriodictyol
0.01mg
Hesperetin
0.02mg
Naringenin
0.01mg
Kaempferol
0.02mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:22.78kcal
1.14%
Fat:0.03g
0.04%
Saturated Fat:0g
0%
Carbohydrates:5.93g
1.98%
Net Carbohydrates:5.83g
2.12%
Sugar:5.56g
6.18%
Cholesterol:0mg
0%
Sodium:1.25mg
0.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.02g
0.05%
Vitamin C:2.04mg
2.47%
Source:Epicurious