Candied fruit on a counter in Barcelona Boqueria
Canding is a method of preserving fresh fruits in sugar syrup to increase their sugar content up to 70% and reduce the water content to obtain candied fruits . Cherry , pineapple , plum , ginger , strawberries, citrus peel, watermelon , pear , pumpkin , papaya , as well as some types of flowers, in particular violets , are usually used for candies. The most famous candied fruits are orange and citronate .
See also
- Candied fruit
- Candied flowers
Literature
- Pokhlebkin, William Vasilievich . Coding // Culinary Dictionary / N. Petukhova. - Moscow: "E", 2015. - S. 147. - 456 p. - 4000 copies. - ISBN 978-5-699-75127-3 .
- A. Hausner: Die Fabrikation der Konserven und Kanditen . 5. Auflage. A. Hartleben's Verlag, Wien 1921