Candied Fruit

Summer is on the way and with comes the desire for bringing color to every table. Want to know one of the easiest ways to dress up a dessert? Candied fruit. It fits the season and doesn’t compete with your recipe, just makes everything that much better.

Candied Fruit

Candied fruit may not be quite as popular as a standalone treat as it once was, but it has not lost its beauty and its usefulness when creating confectionery works of art, or simply a wonderful dessert for family and friends. It’s history goes back to ancient China and Mesopotamia, but it entered western culture around the 14th Century when sugar started its migration to Europe out of India and the Middle East. Candied fruit was not only sought after for its sublime taste, the dense, sugary syrup absorbed moisture from the fruit and acted as a natural preservative. So, tasty and useful!

There are many ways people have referred to candied fruit over the years – crystalized or glacé fruit are two. One of the most well-known ways to use this type of confection is in the venerable fruit cake. Or, there is always the chocolate covered cherry. Candied peels are also high on the list as a culinary embellishment, with the top two being lemon and lime—no surprise there. We love candied orange peel, and we balance it atop our chocolate cupcakes with cream cheese frosting for a bright touch of color, and bit of history—all in one yummy serving.