 Diced succade | |
| Type | Confectionery |
|---|---|
| Main ingredients | Candiedpeel of citrus |
Succade is the candiedpeel of any of thecitrus species, especially from thecitron orCitrus medica which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus.[1] However, the term is also occasionally applied to the peel, root,[2] or even entire fruit or vegetable likeparsley,fennel[3] andcucurbita[4] which have a bitter taste and are boiled withsugar to get a special "sweet and sour" outcome.[5]
Fruits which are commonly candied also includedates,[6]cherries,pineapple,ginger,[7] and the rind ofwatermelon.[8]
The wordsuccade is most probably derived from theLatinsuccidus,[9] but according to others the name may have originated from the Hebrew wordsukkah, the temporary booth that Jews build on the holiday ofSukkot. Thecitron, known inHebrew as anetrog, is one of the symbolicFour Species used on that holiday. After Sukkot, some Jews candy theetrog or makemarmalade from it.[10][better source needed]
While the wordSuccade was widely used inGerman,[11] today it is usually calledZitronat. TheFrench call itfruit glacé orfruit confit, and is also known ascandied fruit orcrystallized fruit. It has been around since the 14th century.[citation needed]
The citron fruits are halved, depulped, immersed in seawater or ordinary salt water to ferment for about 40 days, thebrine being changed every two weeks, rinsed, and put in denser brine in wooden barrels for storage and for export. After partial de-salting and boiling to soften the peel, it is candied in a strong sugar solution. The candied peel is sun-dried or put up in jars for future use. Candying is traditionally done inLivorno,Italy, where they gathered theCorsican citrons fromCorsica, theDiamante citrons fromLiguria,Naples,Calabria andSicily, and theGreek citron fromGreece throughTrieste.[12][13]
The continual process of drenching the fruit in syrup causes the fruit to become saturated withsugar, thereby preventing the growth ofspoilage microorganisms.[14]
In theEastern Bloc,ersatz succade andorangeat were prepared from unripe tomatoes and carrots respectively, as citrus fruits were scarce goods that could not be produced domestically.[15]
Succade is sometimes used incakes, as a filling forpound cake,oliebol,plum pudding,florentines,sfogliatelle,fruitcake orontbijtkoek. It is also added toraisin bread. Succade is often combined withcurrants,raisins,cherries andhazelnuts. Candied citron peel is often coated inchocolate and eaten asconfectionery. Chopped succade is also used incannoli.[citation needed]
Recipes vary from region to region, but the general principle is to boil the fruit,steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water.[citation needed]
The high sugar content of finished glacé fruits inhibits the growth of microorganisms, and glacé fruits will keep for a number of years without any additional methods of preservation.[citation needed]
Fruits that hold up well to being preserved in this manner includecherries,plums,peaches,apricots,pears,starfruit,pineapple,apples,oranges,lemons,limes andclementines.Angelica is rarely seen in Western cooking except as a glacé fruit.[citation needed]
{{cite book}}:ISBN / Date incompatibility (help)