Candied fruits: pieces of fruit in sugar

The fruit base, sugar syrup and cut shape are three different characteristics. The cube or leaf describes the appearance, but does not reveal what fruit the product is made from.

When making candied fruits, the fruit or peel is soaked in sugar syrup. Unlike simple drying, not only the amount of water changes here: sugar enters the raw material.

In professional baking, for example, candied fruits and citrus peels are used. These are examples of the category; they do not confirm the basis of our cubes and leaves.

Color, shine and size help you choose the design of your dish. The name of the fruit, added sugars, colors and flavors must be looked at in the composition of a specific batch.

History

From fruit to confectionery ingredient

A baker's primer describes the sequential syruping and application of candied citrus peels. This way the fruit becomes a separate sweet ingredient that is convenient to portion.

Regions and differences

Geography depends on the fruit base

For the names “Cube” and “Leaf” the type of fruit and the country of raw materials have not been established. Attributing them to one country or plant would be inaccurate.

Types and processing

Cubes

Small pieces are convenient to distribute in the filling. Check size and softness: same geometry does not mean same base.

For baked goods and mixtures that require fine cutting.

Leaves

The curly shape is suitable for decoration. It does not prove that the piece follows the natural shape of the fruit or leaf of the plant.

For decorating desserts and sweet plates.

Candied peel

A separate variety of candied fruits with a distinct taste of the peel; this is a comparison of shapes, not a description of the unknown composition of the cubes.

For a recipe that specifically calls for candied citrus.

Drying this product

Aging in syrup combines the release of some water and the intake of sugar. This is preparation; subsequent drying or other finishing treatment depends on the technology. The method of our batch is specified separately. About the method

How to choose

• Start with the fruit base: its name is more important than the design and color.
• Check for sugar coating, colors, flavors and preservatives.
• For the dough, choose the cut according to the recipe; very large or tough pieces may require preparation.
• Compare the composition and weight of the serving. Candied fruits with syrup are not automatically considered fruits without added sugar.
• For shelf life and conditions after opening, refer to the label; the category name does not replace them.