CANDIED FRUITS

Know-How

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.