Mixed candied fruits

Mixed candied fruits are small pieces of natural fruits that have been cooked and preserved in sugar syrup, which gives them a sweet, soft, and slightly sticky texture. These fruits usually include varieties such as cherries, pineapple, orange, lemon, and pumpkin, all cut into small cubes or slices and commonly used in baking and traditional cuisine.

The origin of candied fruits dates back to ancient food preservation techniques, practiced since antiquity in Europe and Asia. This method emerged as a way to preserve fruits for long periods without losing their flavor or nutritional value, and it became especially popular in the preparation of sweets and Christmas desserts.

Regarding their properties, candied fruits mainly provide carbohydrates and energy due to their high sugar content. They also retain some minerals and vitamins present in the original fruit, although in smaller quantities. They are a perfect ingredient for adding flavor, color, and texture to recipes such as panettone, cakes, cookies, and other traditional desserts.

In different regions of Latin America, candied fruits may also be known as glacé fruits, crystallized fruits, or frosted fruits.