Candied fruits are a key part of French culinary heritage. These candied products are appreciated for their soft texture, natural shine and rich flavour profile. They are obtained through fruit candying, a traditional preservation method.
At Passion du Fruit, we offer a selection rooted in traditional expertise, historically linked to Provence, a region closely associated with the origin of candied fruits and the transmission of this artisanal method.
What is fruit candying?
Fruit candying is a process that consists of gradually replacing the water naturally present in the fruit with sugar. This candying method relies on successive immersions in syrups with increasing sugar concentration.
This method ensures stable candied fruits, while preserving their structure, texture and original flavour.
The traditional candying method
Selection and preparation
Fruits are selected according to quality and ripeness. This initial stage is essential to the success of the candying method and to obtaining consistent candied fruits.
Progressive sugar infusion
Candying is based on a gradual increase in sugar concentration, carried out over several days or weeks. This slow transformation method is essential to preserve texture and aromatic balance.
Origin of candied fruits and regional know-how
The origin of candied fruits is closely linked to the history of French confectionery. From the 17th century onwards, Provence became a reference region thanks to its orchards and candying expertise.
Even today, the origin of candied fruits remains a strong indicator of quality, particularly for traditional baking and confectionery uses.
How to use candied fruits in cooking
Candied fruits are widely used in baking, confectionery and traditional recipes. Their consistency and stability make them highly valued ingredients.
The history of candied fruits
Originally, fruits were preserved using honey. The introduction of sugar in Europe allowed fruit candying to develop into the structured method used today.
Candied fruits and dehydrated fruits: what is the difference?
Candied fruits use sugar as a preservation agent, while dehydrated fruits rely on removing approximately 90% of the water.
To learn more: fruit dehydration explained
FAQ – Storage and use of candied fruits
How should candied fruits be stored?
Storage of candied fruits is long-lasting thanks to sugar. They should be kept in a cool, dry place and properly sealed. Ideally, storage of candied fruits can also be done in the refrigerator, in the fruit and vegetable drawer.
Recipes using candied fruits
Candied fruits are obtained through fruit candying, a traditional method that ensures preservation while highlighting the origin of candied fruits.