Candied Fruit

• Use diced candied fruit in fruitcakes and Christmas puddings for a traditional holiday flavor and chewy texture. The sweetness of the candied fruit complements the rich spices and nuts in these festive desserts.
• Incorporate chopped candied fruit into muffins, scones, and quick breads to add bursts of flavor and color. Candied orange peel and candied lemon peel are particularly popular choices for enhancing citrus-flavored baked goods.
• Garnish cakes, cupcakes, and other desserts with whole or sliced candied fruit for a visually appealing and edible decoration. Glace cherries and candied pineapple are commonly used for this purpose.
• Include candied fruit in trail mixes and snack blends for a sweet and chewy element. Candied ginger and candied cranberries offer a spicy-sweet and tart-sweet flavor profile, respectively.
• Employ candied fruit in confectionary, such as nougat, panforte, and fruit jellies, to provide texture and intense fruit flavor. The concentrated sweetness of candied fruit helps to create a satisfyingly chewy and flavorful treat.
• Mix candied fruit into homemade ice cream or frozen yogurt for a delightful textural contrast and burst of fruity sweetness. Small pieces of candied citrus or ginger are especially effective in cold desserts.

• Source of quick energy due to high sugar content.
• Provides some dietary fiber, depending on the original fruit.
• Offers trace amounts of vitamins and minerals found in the original fruit.
• Can contribute to improved mood due to the presence of sugars.
• May be used in moderation to satisfy sweet cravings.

Candied fruit should be stored in an airtight container in a cool, dry place away from direct sunlight and heat. Properly stored, it can last for several months. For longer storage, especially in humid climates, consider refrigerating the candied fruit to prevent it from becoming sticky or moldy. Ensure it's sealed tightly before refrigerating.