Crystallized fruit is fruit preserved in sugar syrup and crystallized for use in various applications. It is often covered in sugar crystals and can be made at home or purchased from a manufacturer. Common types include cherries, oranges, ginger, pineapples, and dates. The process involves increasing the sugar content of the syrup over time to extract moisture from the fruit and replace it with sugar. The fruit is then rolled or sprinkled with sugar and allowed to dry. It can last for months or even years and is often used as cake decorations or table toppings.
Crystallized fruit is fruit, often whole fruit or fruit that has been cut although sometimes just the rind of a fruit is used, that has been preserved in sugar syrup and crystallized for use in a number of different applications. Sometimes referred to as glacé fruit, the crystallized fruit is often separated by the fact that once candied it is sometimes dipped or covered in sugar crystals. While this serves to make the fruit sweeter, it also adds to the overall shape and appearance of the fruit, often making it appear as if it is encased in a crystal.
Often used synonymously with candied fruit, crystallized fruit is typically purchased from a manufacturer, although it can be made at home. Common types of crystallized fruit include cherries, oranges, ginger, pineapples and dates. Traditionally, the fruit is covered in sugar syrup and the sugar content of the syrup is increased over a period of several days, weeks or even months. This process is to extract the moisture from the fruit and replace the moisture with sugar instead.
This not only increases the sweetness of the fruit but also makes the environment within the fruit inhospitable to bacteria, thus preserving the fruit for months or even years without decay or decay. Crystallized fruit is usually rolled or sprinkled with sugar to make it even more appealing and sweeter. Large or colored decorative sugar is often used to further complement the look of the fruit.
Crystallized fruit can be made quite easily, although the process can take weeks or months in the same way that commercial manufacturers crystallize fruit. Fruit is typically prepared by first cleaning and drying the fruit. Larger fruits may also be cut into smaller sizes, and some fruits are extracted or otherwise prepared for crystallization. Sometimes the rind of a fruit is used rather than the fruit itself; this is often made with oranges and lemons. Lime peels produce an enzyme that breaks down the peel during crystallization, so they can’t be easily crystallized, although manufacturers have found a way around this.
Sugar and water are heated together to make sugar syrup, which is then poured over the fruit pieces and allowed to sit for an extended period of time. This process repeats itself over the course of several weeks or months with increasingly potent sugar syrup solutions. Once complete, the excess syrup is removed and the crystallized fruit can be rolled or sprinkled with sugar, then allowed to dry completely. Once properly crystallized, the fruit can easily last for months or even years and makes excellent cake decorations, served with petit fours or included as edible table toppings.
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