Red candied cherries

Candied red cherries are cherry fruits that have undergone a preservation process through blanching and cooking in thick syrup, which gives them a firm, shiny texture and a very characteristic sweet flavor. Their intense red color and juicy, dense texture make them an ideal ingredient for decorating and adding a sweet and visually appealing touch to desserts, cakes, ice creams, and various pastry preparations.

The origin of candied cherries dates back to traditional European fruit preservation techniques through candying, which allows the fruit to be kept for longer and used outside its natural season. They generally come from selected fresh cherries, from varieties with a good balance between acidity and sweetness.

Properties: Although the candying process involves a high content of added sugars, these cherries retain some of the original flavor and some nutrients, such as natural antioxidants typical of fresh cherries. They are a quick source of energy and are used primarily to enhance the flavor and presentation of recipes, rather than for their nutritional benefits.

Synonyms in Spanish from Latin America: In different countries, they are known as candied sour cherries, cherries in syrup, or simply candied cherries. In some places, the term "guinda" is used to refer to specific varieties that are used in this process.