What exactly is candied fruit? Candied fruit, sometimes called crystallized fruit or glace fruit is tiny pieces of fruit that are peeled and then put in hot sugar syrup. When you soak the fruit in sugar syrup, all of the moisture inside the fruit is replaced with sugar. The nice thing about candied fruit is that the pieces of fruit still keep their original color and shape. This is because the sugar will completely saturate the fruit and make it nice and plump and preserve the fruits for up to a year.
Candied Fruit History
Candied fruit has been around since the 14th century. China, Rome, and Egypt first started preserving their fruits with syrup, which helped them make it through the winter. Some of the most popular kinds are candied cherries, candied citrons, and candied oranges. It really became popular when sugar started to become more available throughout Europe.
Fruitcake is a popular dessert that uses candied orange, cherry, pineapple, pear, plum, and all kinds of citrus fruit.
How to Make Candied Fruit
Here is an easy way to make candied fruit. This is a fun activity especially when you are baking around the holidays.
- Slice up your fresh fruit into tiny 5 mm pieces.
- Boil half of a cup of sugar and one and a half cups of water in a pan.
- Add your cut-up fruit into the boiling water/sugar mixture, ensuring that it is completely covered.
- Cook for 50 minutes in the heated sugar syrup between low and medium heat levels and stir occasionally.
- Get a spoon and move the fruit onto a wire rack.
- Let the fruit sit on the wire rack the entire night.
- In the morning, roll the cut-up fruit in sugar.
- Place it in an airtight container and use wax paper between layers.
- It will last up to six months when stored in the refrigerator.