What properties must fruit have to be candied?

Candied fruit is a highly appreciated product, both in baking and cooking, as it provides a very special flavor, color and texture to all types of dishes and desserts. However, we must know that not all fruits are suitable for candying, since the process requires compliance with certain requirements. In this post, we are going to explain what are the properties of the fruit to be candied and what benefits does this conservation method have.

What is candied fruit and how is it made?

Candied fruit is a product that is obtained by cooking and drying the fruit in syrup, which allows it to be preserved for a long time and enjoy its flavor and properties. To candied fruit, you should choose one that is firm, acidic, with a thin skin and of adequate size. Its appearance must be shiny, with an unmistakable texture and can be presented in fun shapes, which is why it is an ingredient highly appreciated by pastry chefs.

The candying process consists of replacing the water in the fruit with sugar, which prevents the proliferation of bacteria that end up rotting the fruit. Let’s see the steps of the process:

• Step 1: The fruit is cleaned and peeled, the seeds are removed and it is cut into pieces or slices. It can also be left whole if it is small, as is the case with cherries or pears.
• Step 2: Cover the fruit with water and cook for a few minutes to soften it a little, then reserve the cooking liquid.
• Step 3: A syrup is prepared with part of the cooking liquid and sugar. Afterwards, put it on the heat until it boils and add the fruit. Finally, it is left to rest for 24 hours submerged in the syrup.
• Step 4: Over the next two days, more sugar is added to the syrup, boiled again, and the fruit is covered with it. This process is repeated for another 24 hours.
• Step 5: On the third day, the fruit is boiled in the syrup (which already has the same amount of sugar as fruit) and taken out to dry.
• Step 6: The fruit is placed on a rack and dried in the oven at a low temperature, turning it over so that it dries evenly.
• Step 7: An interesting option is to glaze or frost the fruit, passing it through a sugar bath or sprinkling it with icing sugar.

Properties of the fruit to be candied

It must be taken into account that not all fruits can be candied, since the process requires them to have certain properties. These are the most important ones:

• Fruit quality

  The quality of the fruit is essential in fruit jam, therefore, one of the most important points is to use fresh and ripe fruit. Fruits with an optimal ripening point offer a greater concentration of flavor and natural sugars, something essential for the candying process.

• Choice of fruit

  Fruits that have thicker skin, such as oranges and lemons, are good choices, due to their ability to maintain their shape during the candying process. Other fruits, such as cherries, strawberries, and apricots, are also great options. The choice will depend on the preferences of the professional and the recipe to be prepared.

• Fruit firmness

  The firmness of the fruit is very important for candying, since fruits that are very ripe tend to fall apart and lose shape during the process. Therefore, fruits with thicker skin tend to retain their shape better, something that must be taken into account when making candied fruit.

• Natural sugars

  A crucial element in candied fruit is the natural sugar content of the fruit, since the ideal fruits for candying are those that contain significant levels of fructose and glucose. These sugars help preserve the fruit and give candied fruit its characteristic sweet flavor.

• Additional sugar

  In addition to natural sugars, additional sugar is also often added during the candying process to achieve the desired texture and flavor. The amount of added sugar varies depending on the recipe and the type of fruit, but a high sugar content is usually needed in the candying process.

Let’s see other aspects that must be taken into account when candying the fruit:

• Acidity: The fruit must have a certain acidity point so that it contrasts with the sweetness of the syrup and provides flavor. Very sweet or tasteless fruits may be too cloying for candying.
• Skin: The fruit must have a thin, edible skin so that the syrup does not come off or become bitter. Fruits with thick or hard skin should be peeled before candying.
• Size: The fruit must be of a suitable size, so that it can be cut into pieces or slices and then candied. Some fruits that are too large or small can make the process difficult.

These are some fruits that meet the properties to be candied: orange, lemon, cherry, pear, pineapple, plum, peach, apricot, apple, fig, ginger, etc.

Lazaya Preserved Fruit: a quality brand for professionals

In Lazaya Preserved Fruit we know perfectly all the properties of the fruit to be candied and we have been experts in manufacturing candied fruit of the best quality for more than 80 years.

The best chefs and pastry chefs choose our brand for its extensive catalog and the variety of formats and packaging that adapt perfectly to their needs. Contact us to resolve any questions or queries about your order. We will be happy to help you.