 Candied fruit displayed atLa Boqueria inBarcelona | |
| Alternative names | glacé fruit |
|---|---|
| Type | Confectionery |
| Main ingredients | Fruit orpeel,syrup |
Candied fruit, also known asglacé fruit, is wholefruit, smaller pieces of fruit, or pieces ofpeel, placed in heatedsugarsyrup, which absorbs the moisture from within the fruit and eventuallypreserves it. Depending on the size and type of fruit, this process can take from several days to several months.[1] This process of preservation, which has been used since the 14th century,[1] allows the fruit to remain edible for up to a year.[2]
Fruits which are commonly candied includecherries,pineapple,greengages,pears,peaches andmelon, as well asginger root.[3] The principal candied peels areorange andcitron; these, together with candiedlemon peel, are the usual ingredients of mixed chopped peel. Candied vegetables are also made, from vegetables such aspumpkin,turnip,Angelica archangelica stems, andcarrot.[4]
Though recipes vary, the general principle is to boil, thensteep fruit in increasingly stronger sugar solutions for a number of weeks, then dry off any remaining water.[5] The continual process of drenching the fruit in syrup causes the fruit to become saturated withsugar, preventing the growth ofspoilage microorganisms due to resultingosmotic pressure.[6]
As well as being eaten as snacks, candied fruits such ascherries and candied peels are commonly used infruitcakes orpancakes.[citation needed]
Authority control databases: National |
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