Candied Fruit

Bulk Candied Fruits

Although we offer assorted trays, many customers prefer to buy candied fruit in bulk. We primarily sell it in 2kg boxes.

Candied Fruit – Preparation

Candied fruit is the result of a traditional preservation method that involves submerging fresh fruits in syrup (a mixture of water and sugar), cooking them, and then allowing them to dry. This process removes the natural water, replacing it with sugar. This process maintains the fruit’s flavor, aroma, texture, and color for a long time.

Although used in various ways around the world, in Spain, candying fruits has always been a very traditional practice, especially in Christmas confectionery, as it is used in recipes such as Roscón de Reyes, fruit turrón, ice creams, and other sweets.

Types of Candied Fruit

In our company, we have been working with different types of whole candied fruit for over 80 years. This includes both for use in our own workshop and for sale to shops and distributors.

Although we have never produced candied fruit in large quantities, we initially began making it for our fruit nougat; gradually, customers began requesting crates to prepare roscones at Christmas or for bulk sales.

Other customers who can purchase bulk candied fruit include ice cream parlors, to create artisanal ice creams and complement their offerings.

In the following list, you can find the types of candied fruit in our catalog.

• Red cherries
• Whole and quartered orange
• Pear
• Tangerine
• Peach halves
• Watermelon
• Plum
• White, green, and red pumpkin candy

We supply candied fruits in 2kg boxes. Depending on availability, they may also come in 4kg crates. As the fruit is natural, the number of pieces per box may vary according to the size of each fruit.

Origin of Candied Fruit

Candied fruit is widely used in Spanish confectionery, especially during festive seasons. Its origin dates back to antiquity alongside another method, drying, and it used to be an exclusive product available only to a few.

Initially, the technique was used to preserve fruit for long periods and during long journeys when other refrigeration methods did not exist. This practice was developed in the Middle East and later spread throughout Europe during the Middle Ages.

Over time, the technique was perfected, reaching its peak in countries such as Italy, France, and Spain (countries with Mediterranean and Arabic influences), where candied fruit became an essential component of traditional confectionery. Its application in festive recipes has contributed to its popularity and has kept it relevant to this day.

Characteristics and Properties of Candied Fruits

Like all food, candied fruit possesses a series of characteristics that make it unique:

Flavor and Aroma

Candied fruit is distinguished by its sweet and concentrated flavor, a product of the maceration process in syrup. This method allows the sugar to penetrate the fruit pulp, intensifying its sweetness and providing a slight caramelized note. The aroma is preserved and even enhanced, providing a complete sensory experience.

Texture and Color

One of the most notable characteristics of candied fruit is its texture. The mixture of sugar and drying time gives the fruits a firm consistency on the outside and a tender interior. It is important that it remains very juicy, which intensifies its flavor. Regarding color, the candying process helps enhance the fruit’s tones, giving them a bright and attractive appearance. Although in some cases we use colorants due to tradition (red and green candied pumpkin).

Comparison Between Candied, Glazed, and Frosted Fruit

In practice, it is the same product but with different finishes.

At our company, it is customary to serve candied and glazed fruit; we have always done so. However, upon request, we can prepare any of these types.

Candied: Basic process. It involves immersing the fruit in syrup for an extended period, allowing the sugar to penetrate deeply into the pulp, then drying it.

Glazed: This is an additional process after candying. Once dry, a superficial layer of syrup is added, which gives the fruit a shiny finish.

Frosted: Again, this is a process subsequent to candying. It refers to covering the fruit’s surface with a thin layer of crystallized sugar, which gives it a frosted appearance.

How Is Candied Fruit Made?

The manufacturing process for candied fruits is simple but requires time and depends directly on the product to be glazed; however, we can broadly summarize each step.

First, we select fruit from the market. As much as possible, we try to buy seasonal fruit for candying directly from local distributors, which we find to be the tastiest. In this regard, one must be realistic: not all fruit is available year-round, so we must candy it beforehand.

After passing quality and selection controls, the fruit to be candied is washed and submerged in the finest syrup (water and sugar) to preserve it, as has been done for centuries.

The final process is drying. It is usually coated with pectin to provide a shiny finish and give the product consistency. This process is important because poorly dehydrated fruit will leave a different taste than what we are looking for. This process is carried out gradually.

Is Candied Fruit Gluten-Free?

No, our candied fruit is natural and gluten-free. However, it is manufactured in a facility where sulfites are used.

Sulfites in Candied Fruit

Sulfites can be found naturally in fruit, but they are primarily an additive used as a preservative, antifungal, and antioxidant. They are also employed to maintain aroma, color, and flavor.

Candied fruits are a sweet bathed in water and sugar, ideal ingredients for the growth of bacteria and fungi, and sulfites are responsible for keeping these at bay.

Many people believe that sulfites are harmful to health, but they are far from it. Sulfites are effective, harmless, and necessary, and have been used since ancient Greece (when candying began). In some cases, they can cause allergies, similar to nuts or dust. However, they have no effect during pregnancy or on children.

Candied Fruit Distributor in Spain

At Turrones la Colmena, although we produce a limited variety of candied fruits for Christmas, we have been distributors of candied and glazed fruit for years. Our professionalism is based on our experience, and our commitment is to quality.

If you own a business and wish to work with us or sell our products, please do not hesitate to contact us.