Candied Fruits

Candied fruits are made by cooking and soaking fruits in sugar syrup. The sugar syrup replaces the natural moisture in the fruit, sweetening and preserving it. Cherries, pineapples, dates, oranges, lemons, limes, apricots and peaches are examples of fruits that can be preserved by candying. The process can be used for whole fruit, sliced fruit or fruit peel. Depending on the size of the fruit, processing can take several days to several months. FoodReference.com: Candied Fruits

Candied fruits are used in making fruitcake, cookies, pastries, pudding, muffins and chutney. They can also be eaten plain, or dipped in chocolate or white chocolate for a simple snack. Candied fruits are particularly popular around Christmastime and throughout the holiday season, as they are used in traditional holiday recipes and often given as gifts.

One ounce of candied fruits contains approximately:

• 91 caloriesFatSecret: Candied Fruits
• 0.02 grams fatFatSecret: Candied Fruits
• No cholesterolFatSecret: Candied Fruits
  
  

The nutritional content of candied fruits can vary according to the types of fruits used. Some fruits are high in antioxidants such as vitamin C and vitamin A. While the candying process will remove many of the fruit's original nutrients, some may be retained. However, most of the calories in candied fruit come from sugar, and thus they should be eaten sparingly. http://www.nutritiondata.com/facts/fruits-and-fruit-juices/7349/2