Candied (crystallized) fruit has been around since at least the 14th century. Whole fruit or pieces of fruit can be preserved in this manner.
In the Middle Ages candies plums,apricots, pistachios and pine nuts were popular.
Today the most common candied fruits are citrus rinds, cherries and pineapple and candied ginger and angelica are also popular. Edible flowers such as violets and rose petals are also candied.
Basically the method is simply to place the barely ripe fruit in increasingly stronger solutions of heated sugar syrup, and the syrup gradually replaces the water content of the fruit. The process can take from several days to several months, depending upon the type and size of fruit.
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