Succade

Succade is the candied peel of any of the citrus species, most commonly from the Citron that has a thick peel with a lot of surface area. It is an important ingredient in many types of fruitcake, Christmas cake, and Christmas pudding. Succade is also used in a variety of other culinary contexts.

History

The process of candying peel has been around for centuries. It was originally used as a means of preserving the fruit, which would otherwise spoil quickly. The process involves boiling the peel in a sugar syrup, which both sweetens the peel and preserves it. The word 'succade' comes from the Latin succidus, meaning 'juicy'.

Production

The production of succade involves several steps. First, the fruit is harvested and the peel is removed. The peel is then boiled in a sugar syrup until it becomes translucent and the sugar is fully absorbed. After this, the peel is dried and can be used in a variety of recipes.

Uses

Succade is most commonly used in baking, particularly in fruitcakes and other holiday treats. It adds a sweet, tangy flavor and a chewy texture to these dishes. In addition to its use in baking, succade can also be used in savory dishes. It can be added to sauces or used as a garnish.

See also

• Candied fruit
• Glacé fruit
• Citron

This article is a stub related to food. You can help WikiMD by expanding it!

Succade

• 
  Succade
• 
  Citron Balady Etrog Simanim
• 
  Orange cross section
• 
  Halv Sukat