Fruit filling

Fruit filling is a sweet preparation made from fresh or preserved fruits, combined with sugar, spices, and sometimes thickeners like flour, cornstarch, or gelatin. It is primarily used to fill desserts such as pies, turnovers, cakes, crepes, and other pastries, providing flavor, juiciness, and texture.

The origin of fruit filling is very diverse and can be found in numerous culinary traditions around the world, especially in European and Latin American pastries. In Latin America, it is common to use tropical fruits like mango, guava, pineapple, or sapote, while in other places, berries, apple, or peach predominate.

Properties: Fruit filling is a natural source of vitamins, antioxidants, and dietary fiber, depending on the type of fruit used. As it is primarily a sweet ingredient, it is important to control the amounts of added sugar to maintain a healthy balance in preparations.

Synonyms in Spanish from Latin America: depending on the country, it may also be called mermelada, conserva de fruta, cajeta de fruta (in some regions), or simply relleno dulce. In certain contexts, especially in pastry-making, it is known as dulce de fruta or pasta de fruta.