Candied green cherries

Candied green cherries are whole cherry fruits that have undergone a candying process by cooking in a sugary syrup, which gives them a sweet, juicy, and slightly translucent texture. This ingredient is widely used in baking and the preparation of traditional desserts, especially in cakes, panettone, pastries, and ice creams, where an intense fruity flavor and vibrant color are sought to enhance the presentation.

The original candying process has its roots in European cuisine, particularly in countries like Italy and France, where preserving fruits with sugar was a common technique before modern refrigeration. Today, candied green cherries are produced in several countries and are widely distributed in baking supply stores.

Among their properties, their high content of natural sugars and immediate energy contribution stand out, although they should be consumed in moderation due to their high glycemic content. In culinary terms, their sweet and slightly acidic flavor provides balance in sweet preparations that require a contrast of flavors and textures.

In the Hispanic American world, candied green cherries may have different names depending on the region, although there is no exact synonym that replaces the specificity of the ingredient. Some related terms include: glacé cherries, cherries in syrup, or crystallized cherries, with the latter being very common in several Latin American countries to refer to candied fruits in general.