Depending on the size and type of fruit, this process can take from several days to several months.[1] This process of preservation, which has been used since the 14th century,[1] allows the fruit to remain edible for up to a year.[2] Fruits which are commonly candied include cherries, pineapple, greengages, pears, peaches and melon, as well as ginger root.[4] Though recipes vary, the general principle is to boil, then steep fruit in increasingly stronger sugar solutions for a number of weeks, then dry off any remaining water.[5] The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to resulting osmotic pressure.
