Candied fruit is fruit preserved in thick sugar syrup, with a high sugar content allowing it to keep indefinitely. It has a variety of uses and can be made with a range of fruits. The process involves boiling the fruit in a sugar solution and drying it. The tradition dates back to the 14th century and was originally made with honey syrup. Modern producers may leave the fruit with a looser texture and less sweet taste.
Candied fruits, sometimes called glace fruit, are fruits that have been preserved through a series of flavors in thick sugar syrup. After the fruit has absorbed as much sugar as possible, it is allowed to dry completely and then packed into dry containers for storage. The high sugar content allows it to keep substantially indefinitely in the right conditions. It has a variety of uses, ranging from eating it straight to including chopped bits in various desserts.
People have been making candied fruit in Europe since the 14th century, and the tradition in the Middle East is even older. Originally, it was made with a thick honey syrup, because sugar, a New World crop, was not yet available. After the discovery and subsequent colonization of the New World, most of it was made with sugar, and it became a very expensive delicacy, reflecting the high price of the commodity. Thanks to cheaper sugar supplies today, this fruit is much less expensive.
To prepare candied fruit, cooks prepare the fruit they intend to caramelize by cutting it and removing the inedible parts, such as pith and pits. Then, it is boiled in a sugar solution and left to soak for a day. Next, the fruit is drained and boiled again, usually in a syrup with an even higher sugar content. This process is repeated several times, usually over the course of a week.
Once all the boiling and soaking steps were done, the fruit was traditionally spread out on racks in a warm place to dry. Modern producers usually choose to dry the fruit in ovens to speed up the process. Once completely dry, it can be packaged for long-term storage. Oranges, apples, pineapples, mangoes, ginger, dates, cherries and many other fruits can be candied, and it is also possible to find candied nuts such as marron glace.
Traditional candied fruit is sometimes known as crystallized fruit, a reference to the thick sugar crystal coating that covers it. It is extremely sweet and can be an acquired taste. Many modern producers stop candiing their fruits altogether, leaving them with a looser texture and a slightly less sweet taste. This variety will not last as long as one made using traditional methods and may need to be refrigerated to prevent decay.
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