Candied fruit
Candied fruit
Candied fruit (pronunciation: /ˈkændid fruːt/) is a type of preserved fruit that has been soaked in a sugar syrup and then dried. The process of making candied fruit involves replacing the fruit's original water content with sugar, which prevents the fruit from spoiling and gives it a sweet taste.
Etymology
The term "candied fruit" comes from the Middle English word "candy", which is derived from the Old French "candie" and the Latin "canditum", meaning "sugar". The word "fruit" comes from the Old French "fruit", which is derived from the Latin "fructus", meaning "enjoyment" or "produce".
Process
The process of making candied fruit involves several steps. First, the fruit is washed and peeled. Then, it is soaked in a sugar syrup for several days or weeks, depending on the type of fruit. The sugar syrup is gradually increased in concentration until the fruit is saturated with sugar. Finally, the fruit is dried, either in the sun or in a dehydrator.
Types
There are many types of candied fruit, including candied orange peel, candied lemon peel, candied cherries, candied pineapple, and candied ginger. Each type of candied fruit has a unique taste and texture, and can be used in a variety of recipes.
Uses
Candied fruit is often used in baking, especially in recipes for fruitcake, panettone, and stollen. It can also be used as a garnish for desserts, or eaten on its own as a sweet snack.
Related terms
External links
- Medical encyclopedia article on Candied fruit
- Wikipedia's article - Candied fruit
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