Pectin is a natural fibre in the cell walls or skin of plants. It has a thickening property and is commonly used with sugar for making jams and jellies and as a food stabiliser. It is present in greater amounts when the fruit is unripe or just ripe. All plants contain some degree of pectin, with citrus fruits, apples and apricots providing the highest concentrations.
Apples are one of the most popular fruits, containing no fat, sodium or cholesterol. Tart cooking apples such as Granny Smith and McIntosh are the best sources for pectin. Like all fruits, apples also contain high amounts of vitamins and minerals. Apples are also a great source of fibre.
Grapefruit and Oranges
Grapefruit and oranges, as well as other citrus fruits, provide a high degree of pectin in the skin or peel. The pectin concentration in the fruit itself is low. Citrus fruits, which include lemons, oranges, limes and grapefruit, are also good sources of vitamin C, protein and dietary fibre.
Apricots are similar in taste and appearance to peaches but contain a higher degree of pectin. They are also high in many vitamins and minerals, including vitamins A and C, niacin, folate, iron and magnesium. Apricots are sweet but not very juicy. The dried version is a popular snack.
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