Glazed fruits

Candied fruits are pieces of fruit that have been slowly cooked in sugar syrup until they reach a soft and shiny texture. This process not only gives them a sweet and pleasant flavor but also gives them a translucent finish and extended preservation, making them ideal for use in a wide variety of desserts and pastry recipes.

The origin of candied fruits dates back to ancient culinary practices in Europe, where they were used to preserve fruits outside their natural season. This technique spread through colonization and trade, integrating into the gastronomy of different regions of the world.

Regarding their properties, due to the candying process, these fruits have a high sugar content, providing quick energy. However, they retain some of the original vitamins and minerals of the fruit, such as vitamin C and antioxidants, in a smaller proportion. They are ideal for decorating cakes, making fillings, or accompanying other desserts, adding color and sweet flavor.

In different Hispanic American countries, candied fruits have various synonyms that may vary by region, among the most common are: crystallized fruits, candied fruits, or simply glazed candied fruits. However, the term "candied fruits" is widely understood in the field of pastry.