{{Short description|Fruit preserved with sugar}} {{Use American English|date=December 2021}} {{Use mdy dates|date=December 2021}} {{Infobox food | name = Candied fruit | image = Candied Fruit - La Boquería.jpg | image_size = | caption = Candied fruit displayed at [[La Boqueria]] in [[Barcelona]] | alternate_name = glacé fruit | country = | region = | creator = | course = | type = [[Confectionery]] | served = | main_ingredient = [[Fruit]] or [[Peel (fruit)|peel]], [[syrup]] | variations = | calories = | other = }} [[File:CanditiArancia.jpg|thumb|Candied orange peel]] '''Candied fruit''', also known as '''glacé fruit''', is whole [[fruit]], smaller pieces of fruit, or pieces of [[peel (fruit)|peel]], placed in heated [[sugar]] [[syrup]], which absorbs the moisture from within the fruit and eventually [[Food preservation|preserves]] it. Depending on the size and type of fruit, this process can take from several days to several months.<ref name="Food Facts">{{cite web|url=http://www.foodreference.com/html/fcandiedfruit.html|title=Food, Facts, and Trivia — Candied Fruit|access-date=2007-11-22|archive-date=January 11, 2018|archive-url=https://web.archive.org/web/20180111212607/http://www.foodreference.com/html/fcandiedfruit.html|url-status=live}}</ref> This process of preservation, which has been used since the 14th century,<ref name="Food Facts" /> allows the fruit to remain edible for up to a year.<ref name="LA Times">{{cite web|url=https://www.latimes.com/archives/la-xpm-1989-04-06-fo-1322-story.html|title=LA Times - Proper Storage Keeps Candied Fruit Fresh|website=[[Los Angeles Times]] |date=April 6, 1989 |access-date=2016-04-04|archive-date=April 19, 2016|archive-url=https://web.archive.org/web/20160419114652/http://articles.latimes.com/1989-04-06/food/fo-1322_1_candied-fruit-fresh|url-status=live}}</ref>
Fruits which are commonly candied include [[cherries]], [[pineapple]], [[greengages]], [[pears]], [[peaches]] and [[melon]], as well as [[ginger root]].<ref>[https://web.archive.org/web/20091124075058/http://www.answers.com/topic/candied-fruit-candied-flowers Answers.com (from ''The'']'' [[Food Lover's Companion]]'') — candied fruit; candied flowers, with candied cherries being popularly referred to as "glacé cherries". Archived on November 24, 2009. </ref> The principal candied peels are [[orange (fruit)|orange]] and [[citron]]; these, together with candied [[lemon]] peel, are the usual ingredients of mixed chopped peel. Vegetables such as [[pumpkin]], [[turnip]], [[carrot]], and ''[[Angelica archangelica]]'' stems can also be candied.<ref name="lazyfruit">{{cite web|url=https://www.lazayafruits.com/preserved-fruits-blog/how-to-distinguish-quality-candied-fruits/|title=How to distinguish quality candied fruits|date=December 27, 2018 |access-date=2022-12-29|archive-date=December 28, 2022|archive-url=https://web.archive.org/web/20221228221944/https://www.lazayafruits.com/preserved-fruits-blog/how-to-distinguish-quality-candied-fruits/|url-status=live}}</ref>
Though recipes vary, the general principle is to boil, then [[Steeping|steep]] fruit in increasingly stronger sugar solutions for a number of weeks, then dry off any remaining water.<ref>{{cite news | url=https://www.nytimes.com/1989/12/24/travel/fare-of-the-country-candied-fruit-of-provence-sweet-tradition.html?pagewanted=1 | work=The New York Times | title=FARE OF THE COUNTRY; Candied Fruit of Provence: Sweet Tradition | first=Kathleen | last=Beckett-Young | date=1989-12-24 | access-date=2010-04-28 | archive-date=July 28, 2018 | archive-url=https://web.archive.org/web/20180728035651/https://www.nytimes.com/1989/12/24/travel/fare-of-the-country-candied-fruit-of-provence-sweet-tradition.html?pagewanted=1 | url-status=live }}</ref> The continual process of drenching the fruit in syrup causes the fruit to become saturated with [[sugar]], preventing the growth of [[Food microbiology|spoilage microorganisms]] due to resulting [[osmotic pressure]].<ref name="Britannica">{{cite web|url=http://www.britannica.com/eb/topic-92425/candied-fruit|title=Britannica Online Encyclopedia — Candied Fruit|access-date=2007-11-23|archive-date=November 10, 2007|archive-url=https://web.archive.org/web/20071110024557/http://www.britannica.com/eb/topic-92425/candied-fruit|url-status=live}}</ref>
As well as snacking on them, candied fruits such as [[cherries]] and candied peels are used in [[fruitcake]]s or [[pancakes]].<ref name=sietsema>Robert Sietsema. [http://www.villagevoice.com/nyclife/0247,sietsema,40011,15.html "A Short History of Fruitcake"] {{Webarchive|url=https://web.archive.org/web/20080618100023/http://www.villagevoice.com/nyclife/0247,sietsema,40011,15.html |date=2008-06-18 }}, ''[[The Village Voice]]'', November 20–26, 2002.</ref>
== See also == * {{annotated link|Confit}} * {{annotated link|Maraschino cherry}} * {{annotated link|Mostarda}} * {{annotated link|Succade}} * {{annotated link|Tanghulu}} * [[Sugar panning]] * [[Sugar plum]]
== References == {{Reflist}}
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{{DEFAULTSORT:Candied Fruit}} [[Category:Fruit confectionery]] [[Category:Food preservation]] [[Category:Preserved fruit]]