Production[edit]

The citron fruits are halved, depulped, immersed in seawater or ordinary salt water to ferment for
about 40 days, the brine being changed every two weeks; rinsed, and put in denser brine in wooden
barrels for storage and for export. After partial de-salting and boiling to soften the peel, it is candied
in a strong sugar solution. The candied peel is sun-dried or put up in jars for future use. Candying is
traditionally done in Livorno, Italy, where they gathered the Corsican citrons from Corsica,
the Diamante citrons from Liguria, Naples, Calabria and Sicily, and the Greek
citron from Greece through Trieste.[12][13]
The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar,
thereby preventing the growth of spoilage microorganisms.[14]
In the Eastern Bloc, ersatz succade and orangeat were prepared from unripe tomatoes and carrots
respectively, as citrus fruits were scarce goods that could not be produced domestically.[15]

Uses[edit]
Succade is sometimes used in cakes, as a filling for pound cake, oliebol, plum
pudding, florentines, sfogliatelle, fruitcake or ontbijtkoek. It is also added to raisin bread. Succade is
often combined with currants, raisins, cherries and hazelnuts. Candied citron peel is often coated
in chocolate and eaten as confectionery. Chopped succade is also used in cannoli.[citation needed]

A citron halved and depulped, cooked in sugar.

Recipes[edit]
Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly
strong sugar solutions for a number of weeks, and then dry off any remaining water.[citation needed]
The high sugar content of finished glacé fruits inhibits the growth of microorganisms, and glacé fruits
will keep for a number of years without any additional methods of preservation.[citation needed]
Fruits that hold up well to being preserved in this manner
include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, lime
s and clementines. Angelica is rarely seen in Western cooking except as a glacé fruit.[citation needed]

Production[edit]
The citron fruits are halved, depulped, immersed in seawater or ordinary salt water to ferment for
about 40 days, the brine being changed every two weeks; rinsed, and put in denser brine in wooden
barrels for storage and for export. After partial de-salting and boiling to soften the peel, it is candied
in a strong sugar solution. The candied peel is sun-dried or put up in jars for future use. Candying is
traditionally done in Livorno, Italy, where they gathered the Corsican citrons from Corsica,
the Diamante citrons from Liguria, Naples, Calabria and Sicily, and the Greek
citron from Greece through Trieste.[12][13]
The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar,
thereby preventing the growth of spoilage microorganisms.[14]
In the Eastern Bloc, ersatz succade and orangeat were prepared from unripe tomatoes and carrots
respectively, as citrus fruits were scarce goods that could not be produced domestically.[15]

Uses[edit]
Succade is sometimes used in cakes, as a filling for pound cake, oliebol, plum
pudding, florentines, sfogliatelle, fruitcake or ontbijtkoek. It is also added to raisin bread. Succade is
often combined with currants, raisins, cherries and hazelnuts. Candied citron peel is often coated
in chocolate and eaten as confectionery. Chopped succade is also used in cannoli.[citation needed]

A citron halved and depulped, cooked in sugar.

Recipes[edit]
Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly
strong sugar solutions for a number of weeks, and then dry off any remaining water.[citation needed]
The high sugar content of finished glacé fruits inhibits the growth of microorganisms, and glacé fruits
will keep for a number of years without any additional methods of preservation.[citation needed]
Fruits that hold up well to being preserved in this manner
include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, lime
s and clementines. Angelica is rarely seen in Western cooking except as a glacé fruit.[citation needed]