Fruit craftsmanship: candying, dehydration and traditions

Working with fruit goes far beyond simple transformation. Behind every candied fruit or dehydrated fruit lies a traditional craftsmanship developed and refined over time. Candying, dehydration, slow drying or progressive sugar immersion are techniques that allow fruit to be preserved while enhancing texture and flavour.

This category is dedicated to understanding traditional and modern fruit processing methods. Here you will find in-depth guides, educational content and background articles about candying and dehydration, as well as historical insights into these time-honoured practices.

The aim of these contents is to help you better understand how candied fruits and dehydrated fruits are made, what differentiates these methods, and why time, precision and process control are essential to final quality.

• principles of fruit candying and dehydration
• key stages of processing and preservation
• differences between candied fruits, dehydrated fruits and dried fruits
• historical and cultural references related to fruit craftsmanship

This section is intended for curious readers as well as fruit lovers wishing to deepen their understanding of fruit processing techniques.