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Intensely fruity, sugar-dusted jelly confection
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Fruit Pâte de Fruit (40 g) has 128 calories. That works out to 320 calories per 100 g. It contains 31.2 g of carbs, 0.1 g of protein, 0 g of fat and 0.5 g of fiber. Its glycemic index is 80 (high), so it raises blood sugar quickly.
Selected: 2 piece (medium) · 40 g
128
KCAL / 40G
Carbs
31.2g
· 11% DV
Protein
0.1g
· 0% DV
Fat
0g
· 0% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 100% · Protein 0% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 128 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 2 mg | 0% |
| Total carbohydrate | 31.2 g | 11% |
| Fiber | 0.5 g | 2% |
| Protein | 0.1 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 piece (medium) | 40 g | 128 kcal |
| 1 piece (thin) | 10 g | 32 kcal |
| 1 piece (small) | 20 g | 64 kcal |
| 1 piece (thick) | 30 g | 96 kcal |
| 1 serving (medium) | 50 g | 160 kcal |
| 3 piece (large) | 60 g | 192 kcal |
| 100 g | 100 g | 320 kcal |
| 5 piece (jumbo) | 100 g | 320 kcal |
| 1 pack (whole) | 150 g | 480 kcal |
Calculated from 320 calories per 100 g.
Fruit pâte de fruit is a French-style confection made by cooking fruit purée with sugar and a setting agent, usually pectin. It sets firm enough to cut into pieces, which are often rolled in sugar; it is not spoonable jelly.
Fruit pâte de fruit is cooked until it sets into a firm, sliceable confection, while jam stays soft and spreadable. The pieces are commonly cut into cubes and sugar-coated, rather than served from a jar as a spread.
The sugar coating adds a crisp, sweet exterior and helps keep the cut surfaces from feeling tacky. It can dissolve in humid conditions, so store the pieces dry and sealed rather than leaving them exposed.
Fruit pâte de fruit can set without added pectin only when the fruit and cooking method provide enough natural pectin and concentration. Many recipes rely on added pectin for a dependable firm texture, so simply omitting it may leave the mixture soft.
Fruit pâte de fruit usually stays soft when the mixture has not been concentrated enough, the pectin is insufficient, or the fruit is naturally low in pectin. Follow the recipe’s cooking and ingredient proportions instead of guessing at substitutions.
Store fruit pâte de fruit in an airtight container in a cool, dry place, away from heat and sunlight. Moisture makes the sugar coating sticky, so refrigeration is usually unhelpful unless the recipe specifically calls for it.
Fruit pâte de fruit can keep for varying lengths of time depending on its recipe, moisture level, and packaging. Keep it sealed and dry, and discard it if you notice mold, an off smell, or an unusual change in texture.
Freezing fruit pâte de fruit is generally not recommended because thawing can add moisture, dissolve the sugar coating, and make the texture sticky. It keeps its intended texture better when stored sealed in a dry place.
Berries, apricots, apples, quince, and citrus can all work in fruit pâte de fruit. The fruit’s natural pectin and acidity affect the set, so recipes may add pectin or adjust the fruit blend to get clean-cut pieces.
No, fruit pâte de fruit is a firm, sugar-rich confection made to set and be cut into pieces, while fruit leather is fruit purée dried into a thin, flexible sheet. Their texture and preparation are quite different.
Vitamins
Vitamin C
0.8mg · 1% DV
B1
0mg · 0% DV
B2
0mg · 0% DV
Biotin
0.08µg · 0% DV
Minerals
Copper
0mg · 0% DV
Iron
0.04mg · 0% DV
Magnesium
0.8mg · 0% DV
Manganese
0mg · 0% DV
Potassium ⭐
4mg · 0% DV
Sodium
2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 128 calories in 2 piece (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fruit pâte de fruit is a French-style fruit confection made by cooking fruit purée with sugar until it sets into a firm, tender jelly. It is usually cut into small squares or rectangles and often coated in granulated sugar. Its flavour is concentrated and fruity, with a soft, chewy bite rather than the wobble of a spoonable jelly.
In France, it is enjoyed as a small sweet with coffee or offered in confectionery assortments; elsewhere, it works well as a tea-time treat or a gift-box sweet. It is mostly carbohydrate and sugar, so a small piece is often satisfying. Pair it with unsweetened tea or coffee if you want to offset its sweetness.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.