Candied fruit is fruit that has been slowly cooked in sugar syrup, which replaces the fruit's natural water content. This traditional process, known as candying, preserves the fruit for a long time and enhances its texture and flavor. High-quality candying guarantees fruit that is soft, melt-in-the-mouth, and always intensely flavored.

Depending on the specialty, a glazing step may be added at the end of production to add a thin, crunchy layer to the surface of the fruit.

Candied fruits can be enjoyed as they are, especially whole fruits, to fully appreciate their soft texture and delicately sweet taste.

They also naturally find their place in baking and cooking, where they add color, flavor, and character to panettones, cakes, brioches, galettes, traditional desserts, and more contemporary creations.

To inspire and assist you in your culinary endeavors, Maison Cruzilles has collaborated with Clermont-Ferrand-based chef Gérald Gallur. He has created accessible, gourmet recipes specially designed to enhance our range of candied fruits, for example. Discover all our recipe ideas and give free rein to your creativity!

Artisanal candied fruits are distinguished above all by the quality of the raw ingredients and the time devoted to the candying process.

At Cruzilles, the fruit is carefully selected, sourced locally whenever possible, then slowly candied using our expertise. This gradual process preserves the fruit's soft texture, natural flavor, and authentic appearance.

Mass-produced candied fruit is generally made using faster processes, with fruit of a more standardized quality and accelerated cooking times. In contrast, artisanal production focuses on excellence, aromatic finesse, and respect for the fruit.

At Cruzilles, our expertise begins with a rigorous selection of fruit. We favor local and French produce as much as possible, working with suppliers renowned for the quality of their production. For example, we work with strawberries and angelica from Auvergne, figs from Solliès, clementines from Corsica, and mirabelle plums from Lorraine.

Each fruit is picked at peak ripeness to ensure optimal flavor and texture after candying. This strict requirement regarding the origin of our raw materials allows us to offer authentic candied fruits that remain faithful to the French confectionery tradition.

Candied fruits are naturally preserved thanks to the candying process, which involves replacing the fruit's water content with sugar. At Cruzilles, our candied fruits can be stored for at least 9 months.

To preserve them, it is recommended to store them in their original packaging, away from heat, humidity, and light. Once opened, be sure to reseal the packaging or place them in an airtight container.

Candied fruits can thus be enjoyed over time without any loss of quality.