What is crystallized fruit?

Crystallized fruit is fruit, often whole fruit or fruit that has been cut into slices, although only the bark of fruit is sometimes used, which has been maintained in sugar syrup and crystallized for use in a number of different applications. Crystallized fruit is sometimes referred to as glacé fruit, it often differs by the fact that once it is candied, it is sometimes soaked or covered with sugar crystals. Although it serves to make the fruit sweeter, it also contributes to the shape and overall appearance of the fruit, which often causes it seems to be closed in the crystal.

often used synonymically with candied fruit, crystallized fruit is usually purchased from the manufacturer, although it can be made at home. Common types of crystallized fruit include cherries, oranges, ginger, pineapple and data. The fruit is traditionally covered with sugar syrup and the sugar content of the syrup increases for several days, weeks or even months. This procedure is used to pump moisture from the fruit and instead replace this moisture with sugar. RatTalic fruit is usually converted or sprinkled with sugar to make it even more attractive and sweeter. Large decorative or colored sugar is often used to refill the appearance of the fruit.

Crystallized fruit can be made relatively easily, although the process can take weeks or months in the same way as commercial manufacturers crystallize fruit. The fruit is usually prepared first by cleaning and drying the fruit. Larger fruit can also be cut into smaller sizes and some fruits are covered or otherwise prepared for crystallization. Sometimes the bark of the fruit will be fully than the fruit itself; This is often done with oranges and lemons. Lime cortex produces an enzyme that decomposes the bark during crystallization, so they cannot be easily crystallized, even though manufacturers have found their way around this problem.

sugar and water are heated together to produce sugar syrup, which is then poured over pieces of fruit and can withedit for a long time. This process is repeated over a few weeks or months with increasingly strong sugar solutions. Upon completion, the excess syrup is released and the crystallized fruit can be inverted or sprinkled with sugar, then allowed to dry completely. Once the fruit is properly crystallized, the fruit can easily withstand months or even years and produce excellent decorations for cakes, served with a small four or included as edible table bandages.