Candied Fruits

Production and Packaging:


 450 g, 10 packets per 1 box.
 180 g, 20 packets per 1 box.

Wholesale Selling (by Weight)

Main producing countries:  China, Thailand.
Minimal order:  5 kilos.
Weight:  5 kilos per 1 package, 25/50 kilos per 1 bag.

Good candied fruits from berries, vegetables, and fruits themselves have not only a decorative function, but they also can be added to filling of sweet pies, dough for muffins and cakes, fruit salads, and other desserts.

About Candied Fruits

Very often vine crops, which were not used for food, but still have industrial production volumes, serve for candied fruit preparation.

To get high-quality candied fruits it’s worthwhile to use such a technology as vacuum drying with infra-red feeder. This method suggests the usage of salty rinds of watermelon or melon beforehand peeled of pulp and seeds, cut in even pieces in size of 15-20 mm. Then maceration, blanching, and boiling of rinds cut pieces must be done according to the traditional technology. Rinds are macerated in running water, this process requires 2 days. Thereafter blanching takes place: rinds are being sunk in boiling water for 10-15 minutes, then rinds are kept in hot sugary syrup and boiled thoroughly.

After boiling the syrup must be poured off. Candied fruits shouldn’t be sprinkled with sugar as it happens by the traditional way of cooking. Candied fruits are placed into a special device, where they are dried at temperature of 70-80°C. The process of vacuum drying, during which the pressure must be 7.9 kPa, requires 5-15 minutes on the average. At this time infra-red feeder is also carried out. As a result, no more than 15% of moisture must be contained in the product.