Candied fruit is fruit that has been slowly cooked in a sugar syrup to preserve its shape, color and flavor. This process generally involves immersing the fruit in a mixture of sugar and water, simmering over low heat until translucent and soaked in the sweet syrup. Once candied, the fruit retains its soft texture and sweet, fragrant flavor. Candied fruit is often used in pastry-making to embellish cakes, brioches, panettones or as a sweet snack. Citrus fruits such as orange or lemon peel, cherries, pineapples and melons are among the most commonly candied fruits.
Ingredients: melon, apricot, clementine, pear, plum, orange, periwinkle, pineapple, kiwi; glucose-fructose syrup, sugar; thickener: gum arabic; natural flavoring & aroma; acidity regulator: citric acid; fruit and vegetable concentrate (carrot, aronia); preservative: sulfur dioxide (SULFITES).
250g basket.
Store in a cool, dry, odor-free place.
Per 100g
ENJ (kcal): 335
ENJ (KJ): 1423
Fat (g): 0
of which saturated fatty acids (g): 0
Carbohydrates (g): 83
of which sugars (g): 68
Fiber (g): 1.5
protein (g): 0
salt (g): 0
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