candied fruit

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June 22, 2026

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Candied fruits are made by slowly soaking fruit in syrup until the sugar concentration is high enough to prevent spoilage. This process involves gradually increasing sugar concentrations to avoid making the fruit tough. After the fruit absorbs the syrup, it is washed and dried. The resulting candied fruit can be sold as is or dipped in more syrup to create a glazed coating. The word "candy" itself has ancient Indian roots, stemming from the Sanskrit word khaṇḍa.12

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food preservation
Concentration of moist foods
Candied and glacéed fruits are made by slow impregnation of the fruit with syrup until the concentration of sugar in the tissue is sufficiently high to prevent growth of spoilage microorganisms. The candying process is conducted by treating fruits with syrups of progressively increasing sugar…
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Candied and glacéed fruits are made by slow impregnation of the fruit with syrup until the concentration of sugar in the tissue is sufficiently high to prevent growth of spoilage microorganisms. The candying process is conducted by treating fruits with syrups of progressively increasing sugar…
Read More