Tourisme et Handicap
  • office de tourisme Luberon - Pays d'Apt
  • Castellet, village de provence
  • Fruits confits d'Apt
  • ocres du luberon à rustrel
  • Saint-Saturnin, village du Luberon
  • Lavande de Provence
  • Carrière d'Ocre en Provence
Réalisation du site internet de l'Office de Tourisme Luberon-Pays d'Apt par Toile de fond, création de site internet à Nantes

Candied fruits

Candied fruits

Apt, the world capital of candied fruit

This method of preserving fruit first appeared in Provence as far back as the Early Middle Ages. At that time the fruit was preserved in honey until sugar was introduced in France during the Crusades.
As early as 1365, the syndicates of Apt used to offer candied fruit to Pope Urban V while he was on a pilgrimage to the town. Later, in the 17th century, Madame de Sévigné, the famous woman of letters, described Apt in a letter to her daughter, Madame de Grignan, as a “jam cauldron”.
In 1868, an Englishman named Matthew Wood discovered the local speciality and helped introduce it on the English market.
It was also in the 19th century that Apt's major confectioners began to thrive, including Jaumard, Rambaud, Marliagues, Barrielle, Bardouin, Reboulin, Piton, Gay, Vial, and Blanc.
This time-honoured tradition is still alive and well in Apt. Some of the finest examples of candied fruit include cherries, apricots, figs, pears, plums.

Fruit-candying techniques
At the beginning of the golden age of candied fruit, wild oranges, etrogs, walnuts and almonds were candied. The boxes were decorated with candied violets and rose petals.
Melons, apricots, strawberries, cherries, Muscat grapes, peaches, pears, plums, figs, and orange peel were later used.

There are three types of candied fruit
• Strained candied fruit
This variety is most commonly used in pastry-making. The straining process involves separating the fruit from the syrup. The fruit was traditionally strained using a grate or a sieve but over the years straining methods have gradually become more industrial.
• Glazed candied fruit
"Glazing" means covering the fruit with a fine layer of sugar and is the method most commonly used. Confectioners call them "noble fruits" in order to distinguish them from the stickier strained variety.
• Crystallized with sugar candy
This technique involves recrystallizing the sugar on the fruit itself, giving the effect of sparkling crystals. The advantage of this method is that glazed fruit doesn't keep well in hot, humid climates.


Master Confectioners

• Denis Ceccon
24 quai de la Liberté 84400 Apt
tél. 04 90 74 21 90
• Marcel Richaud
112 quai de la Liberté 84400 Apt
tél. 04 90 74 43 50
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• Saint Denis
quartier Janselme 84220 Les Beaumettes
tél. 04 90 72 37 92

Candied Fruit Factories

• Aptunion
Quartier Salignan RD 900 84400 Apt
tel. 04 90 76 31 31
Open all the year
From Monday to Saturday: 9am to 12 pm and 2pm to 6pm

On a 65 hectare site, the world’s biggest preserved fruits factory invites you to take a guided visit of its workshops. Free guided visits for groups and individuals by appointment: visit the “craft production” workshop before a product tasting. The visit takes from 1 to 1.30 hours, with a documentary film and commentary in French, English and German. On Saturdays, you can see the video and enjoy a tasting (workshops closed at week-ends).

Guided visits : mondays and wednesdays at 10.30 am.

• Maison Léopold Marliagues - Delissapt
ZI des Bourguignons - 789 avenue de Roumanille 84400 Apt T. 04 90 04 63 59
open monday to friday 8.15 to 11.45 am and 1.45 to 5.45 pm
Maison Octave

Les Fournigons 84400 Gargas T. 04 90 04 61 21
Best French marmelade confectionner, Christophe Fernandez makes jams and marmelades the old-fashioned way and delicious recipies.

La Confrérie du fruit confit du Pays d'Apt - Site remarquable du goût
The candied fruit guild - 84400 Apt
The guild organizes festivals and promotion for candied fruit and is member to the  Fédération nationale des Sites remarqables du goût.