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- Candied_fruit type Food external.
- Candied_fruit type Q2095 external.
- Candied_fruit type FunctionalSubstance external.
- Candied_fruit comment "Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year." external.
- Candied_fruit label "Candied fruit" external.
- Candied_fruit wasDerivedFrom Candied_fruit?oldid=776765649 external.
- Candied_fruit abstract "Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates. Fruits that are commonly candied include dates, cherries, pineapple, and a root, ginger. The principal candied peels are orange and citron; these with candied lemon peel are the usual ingredients of mixed chopped peel (which may also include glacé cherries). The marron glacé is among the most prized of candied confections. Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water." external.
- Candied_fruit isPrimaryTopicOf Candied_fruit external.