What's so special aabout Tupilo honey?!
What's so special aabout Tupilo honey?
Natural honey usually crystallizes over time; meaning to say unprocessed, raw honey solidifies into a pasty, cloudy, granulated mush. I can't verify if the same is true for commercial processed honey because I haven't bought any yet. But once I heard that Tupilo honey doesn't crystallize, but stays nice and clear and fliud. Is that true? Is it a special processed honey of some kind? What makes it stay liquid?
Answers:
Tupelo honey is produced from the Tupelo gum tree which grows profusely along the Chipola and Apalachicola rivers of northwest Florida. Here in the river swamps, this honey is produced in a unique fashion. Bees are placed on elevated platforms along the river's edge, from which, during April and May they fan out through the surrounding Tupelo-blossom-laden swamps and return with their precious treasure. This river valley is the only place in the world where Tupelo Honey is produced commercially.
Real Tupelo honey is light amber in color, light golden with a greenish cast. The flavor is delicious, distinctive, a choice table honey. Good white Tupelo, unmixed with other honeys, will not granulate. Due to the high levulose content, it does not granulate and due to this high levulose, low dextrose ratio, diabetic patients have been permitted by their physicians to eat Tupelo honey. Average analysis: Levulose 44.03%, dextrose 29.98%
Source(s):
L.L. Lanier and sons