Candied fruit is one of the most used ingredients in desserts, both traditional and of new creation. Its unmistakable texture, intense color and sweet flavor give the final product a perfect touch, either as a mere decoration or as the main ingredient.
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Fruits in syrup are highly appreciated by chefs and pastry chefs due to their long shelf life at room temperature and because the fruit can be used out of season, which allows a hotel or restaurant to design a wide and varied menu for all tastes.
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Many professionals buy wholesale cherries in syrup to prepare their dishes, as it is a very versatile ingredient that can be used both in savory dishes, as well as in sauces, jams or as an ingredient in numerous desserts, especially pies, cakes and chocolates.
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Of all the typical Christmas sweets, without a doubt the Roscón de Reyes is one of the most delicious and, although the tradition says that it should be eaten on the night of January 5 and on Three Kings’ Day, January 6, each time more people eat the Roscón during all the Christmas parties and even after they are over. Along with its filling, the candied fruit in the Roscón is one of its main attractions.
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At Christmas, the consumption of typical desserts increases and many of these tradicional recipes use fruits in syrup as the main ingredient or as an accompaniment. Fruit in syrup is also used in emblematic desserts such as the Roscón de Reyes or the Panettone.
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