Crystalline fructose, from sugar cane sucrose, having particles composed of microcrystals which exhibit a narrow size distribution with a mean diameter of 250 to 350 microns. A process comprising chemical conversion of sucrose by acid hydrolysis; chromatographic separation of the fructose from the glucose; preparing fructose-rich syrup; crystallization of the fructose from an aqueous alcoholic medium, recovery by centrifugation; washing and; drying of the crystals.