Candied Fruits

Candied fruits are an emblematic part of French gourmet tradition. Made in Provence, they reflect a recognised artisanal know-how focused on enhancing fruit through sugar.

The fruit candying process is based on a gradual method where the natural water content of the fruit is slowly replaced with sugar. This gentle process preserves the fruit’s shape, ensures a tender texture, and intensifies its natural aromas.

Thanks to their glossy appearance and rich flavour, candied fruits from Provence are widely appreciated in pastry making. They are used in many traditional recipes, as well as for dessert decoration and contemporary sweet creations.

Candied fruits can also be incorporated sparingly into gourmet preparations to add colour, texture, and aromatic depth.

Discover how candied fruits are made

For a different approach to fruit, closer to its original structure, you can also discover our dehydrated fruits.

❓ Frequently Asked Questions about Candied Fruits

What are candied fruits?

Candied fruits are fruits that have undergone a gradual candying process, during which water is replaced by sugar to preserve the fruit and enhance its flavour.

How does the fruit candying process work?

The fruit candying process involves immersing fruits in sugar syrups of increasing concentration, allowing the fruit to absorb sugar while maintaining its structure.

How are candied fruits used?

Candied fruits are mainly used in pastry making and dessert decoration, but they can also enrich gourmet recipes.

What is the difference between candied fruits and dehydrated fruits?

Candied fruits are infused with sugar, while dehydrated fruits are simply dried by removing most of their water content without candying.