Candied fruit peel

Candied fruit peel is a traditional ingredient in baking and sweet cuisine, particularly popular in the making of breads, cakes, cookies, and bundt cakes. It consists of the peel of fruits, such as orange, lemon, cherry, or citron, which has been cooked in syrup and then dried, giving it a sweet flavor and a firm yet slightly chewy texture.

Its origin dates back to ancient fruit preservation techniques through candying, a method that was developed primarily in Europe, although it is now used in multiple culinary cultures around the world.

Among its properties, candied peel provides an intense aromatic touch and a characteristic flavor that can vary depending on the fruit used. Furthermore, due to the candying process, the sugar content is high, so it is recommended to use it in moderation in recipes.

Regarding its synonyms in Spanish from Latin America, depending on the country, it may be found under the names frutas en almíbar, cáscara cristalizada, or simply fruta confitada. However, the most common and recognized term in recipes is cáscara de frutas confitadas.