Honey in its natural state has been valued since antiquity as a wonderful food, although like most others it should be enjoyed in moderation. It is a mixture primarily of two simple sugars, glucose and fructose, in varying amounts, and over 30 important enzymes and phytochemicals in tiny fractions.
The ratio of fructose to glucose in the nectar, along with the ambient temperature, will determine if it crystallises or not. That from the jacaranda for example is high in fructose and tends to stay liquid, especially as it is harvested in the summer.
Unprocessed natural honeys that stay liquid are hard to come by; you won’t see them often on the shelves.