Candied Fruit

Like so many of our greatest culinary creations, candied fruit was born out of necessity. A delicious way to preserve the bounty of nature, sweet preserving techniques have been around since the 14th century. Throughout the centuries the process has been refined to an art form, helping us not only to savor the delicious flavor of summer all year round but also to elevate and enhance the natural characteristics of fruit at its finest! Whether it’s whole or in pieces, sugared and dried, or preserved in syrup, there seems to be a limitless number of ways in which to preserve every part of our favorite fruits. From chocolate-covered candied cherries and dipped orange peels to classic pate de fruits there are a million ways to enhance your desserts and satiate that sweet tooth with candied fruit.

Not only tasty but also useful, candied fruits can be used in a multitude of ways, coming in especially handy within the world of restaurants, hotels, and catering. Commercial kitchens in the hospitality industry rely on candied fruit to help enhance their desserts not only through their delicious flavors but also with their bright colors. The key to a beautiful presentation, gorgeous cocktails, and breathtaking sweets are made possible with the help of the bright colors and delightful flavors of candied fruit. A rich and convenient bar snack or a thoughtful addition to room service trays, let your culinary imagination run wild with the delicious possibilities promised by our candied fruits!