Candied fruit

Crystallize (also Konfieren ) is a method of preservation of fresh, edible plant parts (usually fruits and fruit), wherein the sugar content of the fruits is increased to at least 70 per cent and the water content is reduced.

By pouring a boiled lukewarm sugar solution of initially 500 grams per liter of water, the fruit is very sweet and removes the water by osmotic processes. After a day, the solution is boiled again with additional sugar and poured lukewarm about the drained fruit. This is repeated one more times in order to build a sugar crust. Then allowed the fruit to dry and store the coated with a layer of sugar candied fruit.

To facilitate the water removal, the fruit is pierced several times with a needle or sliced.

For candying to cherries, pineapples, plums, strawberries, tangerines, kumquats, slices of lemon, orange and kiwi fruit, chili peppers, the shell of the Cedrat and pomelo, pieces of melon, pear, pumpkin, papaya, coconut slices, but also Lotossaat or are - roots, ginger, angelica ( angelica ) or violets and some flower species.

The best-known products are candied lemon and orange ( Austrian Aranzini ) and cocktail cherries.

In the present, the candying is often used as color or flavor enhancement of food without wanting to reach a preservative effect. This is true for example for candied fruits, as they are to get on (Christmas ) markets.