fruit (candied) Damion Dooley Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. SIREN DB annotation: * solid FOODON:03430151 * fully heat-treated FOODON:03440014 * fruit part FOODON:03420167 * water removal process FOODON:03460138 * candying process FOODON:03460182 * preservation by dehydration or drying FOODON:03470116 * preservation by adding sugar FOODON:03470146 * ingredient: sugar or sugar syrup added FOODON:03460136 glacé fruit dried or candied fruit requires discussion