Candied fruit

Candied fruit, also known as crystallized fruit or glace fruit, is a type of preserved fruit that has been soaked in sugar syrup, then dried. This process allows the fruit to retain its original shape and color while enhancing its natural sweetness. Candied fruit is often used in baking, confectionery, and dessert recipes.

History

The practice of candying fruit originated in ancient times as a method of preserving fruit for out-of-season use and for long journeys, especially by sea. The process of candying fruit was brought to Europe by the Arabs during the Middle Ages.

Process

The process of making candied fruit involves replacing the fruit's original water content with sugar, preventing the growth of microorganisms due to the unfavorable osmotic pressure this creates. The fruit must first be cooked in a sugar syrup, then allowed to soak in the syrup for one to several days. The fruit is then drained and dried. This process may be repeated several times to achieve the desired level of sweetness.

Types of Candied Fruit

There are many types of candied fruit, including:

• Candied peel: This includes the peels of citrus fruits such as oranges, lemons, and grapefruits.
• Candied ginger: This is made from the root of the ginger plant.
• Maraschino cherries: These are cherries that have been bleached, then soaked in a flavored sugar syrup.
• Candied pineapple: This is made from pieces of pineapple that have been candied.

Uses

Candied fruit is often used in baking and confectionery. It is a common ingredient in fruitcake, a traditional Christmas dessert in many cultures. It is also used in the making of chocolates, pastries, and other sweet treats.

See Also

• Preserved food
• Dessert
• Confectionery

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