Why does honey crystallize?

And why is crystallization a good sign?

The complete explanation + differences between Miombo, Mangrove and Kilimanjaro honey

Here's a clear, concise, and easy-to-understand explanation of why honey crystallizes and why your three types of honey react so differently. You can use this directly for your website or blog.

Why does honey crystallize?

Crystallization occurs due to the sugar composition of honey. Honey consists mainly of fructose, glucose, and small amounts of water, enzymes, and minerals.

Glucose crystallizes, fructose remains liquid.
Therefore, crystallization is a completely natural process.

The most important factor: the fructose/glucose ratio (F/G ratio)

This is the basic rule:

• The more glucose → the faster honey crystallizes

• The more fructose → the longer honey remains liquid

Rules of thumb:

• F/G ratio below 1.1 → rapid crystallization

• F/G ratio 1.1–1.3 → average crystallization

• F/G ratio above 1.3 → remains liquid for a long time

Other factors affecting crystallization

1. Temperature

• Honey crystallizes fastest between 10 and 18°C.

• At warmer temperatures, honey remains liquid.

• Honey crystallizes extra quickly in the refrigerator.

2. Pollen and microcrystals

The more pollen and tiny particles, the faster honey crystallizes.
Heavily filtered honey crystallizes more slowly.

3. Moisture content

Honey with little water, and therefore a thicker structure, crystallizes faster.

4. Flower type and origin

Each nectar type has its own sugar profile.
Some types hardly crystallize, others very quickly.

Why your honey types crystallize so differently

1. Miombo honey – hardly crystallizes

Miombo nectar contains:

• a high fructose content

• low glucose

• relatively little pollen

• a high enzyme content

This combination makes the F/G ratio high.
Miombo honey therefore often remains liquid for many months or even years.

2. Mangrove honey – crystallizes quickly

Mangrove nectar contains:

• relatively high in glucose

• a lower fructose content

• more crystallization points due to minerals from the coastal area

The F/G ratio is low in Mangrove honey.
Therefore, this species crystallizes quickly.
This is known worldwide and fits exactly with your observations.

3. Kilimanjaro honey – average crystallization

Kilimanjaro honey contains:

• average to slightly higher glucose levels

• enough fructose to stay liquid

• lots of pollen due to the diverse highland flora

This causes Kilimanjaro honey to crystallise at an average rate: faster than Miombo, but significantly slower than Mangrove.