The most common types of fruits that we produce into Glacé fruit are cherries, pineapple, orange peel, lemon peel, citron peel, mello gems, and melon. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing spoilage and the growth of microorganisms. Depending on the size and type of fruit this process can take anywhere from several days up to a month. The fruit absorbs the moisture from within and the sugar syrup eventually preserves the fruit. Whole fruit, pieces, and peels of fruits are placed in heated sugar syrup. Glacé fruit, also known as candied fruit, has existed since the 14th century. Traditionally these fruits are used during the Christmas holiday season in fruitcakes. Glacé can be used in cakes, breads and other sweets, or used to decorate cakes. Glacé is the French word for glazed, and refers to fruits that are preserved in a sugar syrup.
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