acacia

The acacia honey is by far the richest in fructose, the sweetest and most hygroscopic among honeys. It appears as a light straw-yellow liquid, almost crystalline when pure, and rarely crystallizes, especially in the presence of rapeseed and dandelion nectar.
On the nose, it releases scents of acacia and spring white flowers, with slight hints of sugared almond and bourbon vanilla; on the palate, it is sweet and silky, with an aftertaste that confirms the delicacy of the olfactory sensations, revealing a fresh note of sweet almond.

The result is a delicate and highly sought-after liquid honey, capable of evoking the nuances of spring flowers.

Acacia honey pairs well with acidic fruits and, thanks to its fine crystallization, is ideal in pastry making for glazing tarts and fruit cakes. Always liquid and easily soluble, it sweetens fruit salads while limiting oxidation. It can be used to syrup or candy fruits and vegetables, or as a base for vinaigrettes. Added to a tomato sauce, it balances acidity and enhances flavor.