Candied Fruits And Marmalade

Candied Fruits And Marmalade

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. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year.

In ancient Greece marmalade was known as “melomeli”, used both as a preserve and a reputed remedy for digestive reasons.

Marmalade can provide several nutrients that your body needs. Each tablespoon serving can provide substantial proportion of elements like minerals and dietary fibres, all derived from the values of the fruits contained in the final product.

The Greek marmalades are made from the purest raw materials. They can be used for cooking sophisticated dishes and as the ideal spread for breakfast breads, pancakes, waffles and even ice cream toppings.

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Candied Fruits And Marmalade

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