Candied fruits are a type of food made from fresh fruits through processes such as peeling, pitting, sugar curing, and drying. They are a common snack and sweet ingredient for desserts.nnTaste characteristics: They have a moderate sweet and sour taste, sweet without being cloying, with a rich fruity flavor, a soft and refreshing texture, and some candied fruits also have a certain toughness.nnSpecificationsnWeight specifications: There are various options, common small packages such as 50g, 80g, 100g, suitable for individual consumption or tasting; medium packages of 250g, 500g, meet daily household consumption; large packages such as 618g, 1kg and above, generally used for wholesale or sharing among multiple people.nnShape specifications: Available in block, slice, dice, etc., such as strawberry dice, mango dice, etc., with sizes of 3mm and 8-10mm.nnIngredients and productionnIngredients: Mainly select various fresh fruits, such as apples, pears, peaches, apricots, dates, hawthorns, etc., from northern fruits, as well as mangoes, strawberries, pomelos, pineapples, etc., from southern or tropical fruits. In addition, white sugar is used as the main auxiliary material, and some candied fruits may add a small amount of citric acid, hydrochloric acid, sodium bisulfite, etc.nnProduction process: Including raw material selection, pretreatment (such as peeling, pitting, scoring, sulfur fumigation, etc.), sugar cooking (divided into one-time cooking method and multiple cooking methods), drying, etc.nnCategory division: According to Beijing’s custom, those with low moisture content and without juice are called candied fruits, such as apple and pear candied fruits; while winter melon strips, sugar water caltrop, etc., with a layer of powdered white sugar on the surface, are called sugar-coated candied fruits, also known as ‘southern candied fruits’.
