How sugar-free candied fruit is made

Candied fruit is an ingredient widely used in baking, appreciated above all for its texture, intense flavor and versatility. The candying process involves the use of large amounts of sugar to preserve the fruit and give it its characteristic sweet and distinctive flavor.

However, in recent years, there has been growing consumer demand for alternatives without added sugar to satisfy customers with dietary restrictions or who want healthier products.

In this post, we are going to explain in detail how the sugar-free candied fruit is made, the qualities of this type of product and how professionals incorporate it into their creations to surprise their guests.

What is sugar-free candied fruit?

Sugar-free candied fruit is made following a process similar to that of traditional candied fruit, but replacing sugar with natural or low calorie sweeteners. In this way, the fruit is preserved without altering its natural sweetness. This is especially useful for professionals who want to meet the needs of consumers looking for healthier options, without sacrificing taste.

Unlike normal candied fruit, the sugar-free version retains a more balanced flavor, with a less intense but equally pleasant sweetness. On the other hand, its texture is firm and slightly chewy, which makes it ideal for use in a wide range of desserts and recipes.

Steps to make sugar-free candied fruit

Let’s see the main steps to make sugar-free candied fruit used by professionals:

1. Step: fruit selection.

   The first step to making sugar-free candied fruit is to select fresh, high-quality fruits. The choice of the type of fruit is essential, since not all fruits are candied in the same way. The most used fruits are orange, lemon, cherry, pineapple, melon and fig.

   In the case of sugar-free candied fruit, the freshness and natural flavor of the fruit take on special relevance, since the sweeteners used do not always work in the same way as traditional sugar does. Cooking professionals should make sure to choose high-quality fruit that is ripe but firm, to better maintain its shape during the candying process.

2. Step: cut the fruit.

   Once the fruit has been selected, the next step is to peel it, wash it and cut it into the desired shapes. In professional confectionery, it is common to cut the fruit into slices, strips or cubes, depending on the intended use. For example, orange and lemon peel are cut into strips, while fruits such as melon or pineapple are cut into larger cubes.

   It is important to make uniform cuts to ensure that all pieces of fruit have a homogeneous shape and obtain a consistent texture during the candying process.

3. Step: blanching the fruit.

   The next step is to blanch the fruit, which means submerging the fruit pieces in boiling water for a few minutes to soften them slightly and eliminate any bitter taste that the skin may have (especially in citrus fruits such as lemon or orange).

   This process also helps set the natural colors of the fruits, ensuring they maintain an attractive appearance. After blanching fruits, they should be quickly cooled in cold water to stop the cooking process and ensure they maintain their firm texture.

4. Step: replacing sugar with sweeteners.

   This is the most important step in the production of sugar-free candied fruit, since it is where traditional sugar is replaced by sweeteners. There are several natural alternatives that can be used for this purpose, such as erythritol or stevia, among others.

   The sweeteners are mixed with water to create a syrup in which the fruit will be immersed. This process is carried out progressively, little by little increasing the concentration of the sweetener in the syrup so that the fruit slowly absorbs it, just as it would be done with sugar in a traditional preparation.

5. Step: long cooking.

   Once the fruit is submerged in the sweetened syrup, it should be cooked over low heat. In this way, the fruit absorbs the syrup without disintegrating. In the case of sugar-free candied fruit, this process can take several hours, or even days, since cooking must be repeated several times so that the sweetener is completely impregnated into the fruit pieces.

   Prolonged cooking will be carried out at a low temperature to prevent the fruit from losing its shape and texture. The objective of this step is for the fruit to maintain a firm and pleasant consistency to the palate.

6. Step: drying.

   After the cooking process, the candied fruit is left to dry in the air or in a dehydrating machine. This step is very important to remove excess moisture, ensuring that the candied fruit has a long shelf life and maintains its characteristic texture. Additionally, it is very important to find the perfect balance in the amount of syrup absorbed so that the fruit is neither too wet nor too dry.

7. Step: storage.

   Once the process is finished, the sugar-free candied fruit should be stored in a cool, dry place. Like regular candied fruit, it can last for several months if stored properly, making it an ideal choice for professionals looking to plan ahead for the production of their desserts.

Advantages of sugar-free candied fruit

Sugar-free candied fruit offers many advantages that make it attractive to both professionals and consumers. Let’s see the most important ones:

• Fewer calories: By using natural or low-calorie sweeteners, this type of candied fruit is a perfect alternative for people looking for healthier options without giving up the pleasure of traditional desserts.
• Suitable for diabetics: It is an ideal option for people with diabetes or who follow a low-sugar diet, allowing chefs to create more inclusive products without compromising taste or quality.
• Versatility: Sugar-free candied fruit can be used in a wide variety of recipes, from cakes and sweet breads to cookies and chocolates, offering a sweet and decorative touch without overloading the dessert with sugar.

How professionals use sugar-free candied fruit

These are the main uses of candied fruit by professionals:

Dessert decoration

Confectioners use sugar-free candied fruit mainly to decorate desserts such as cakes, pastries, biscuits or cookies, as it provides color, texture and flavor, without adding the caloric load of sugar.

Sweet breads and pastries fillings

Sugar-free candied fruit is also widely used in fillings for pastries, such as croissants, sweet breads and cakes. Its soft sweetness and texture add an elegant and sophisticated touch to these products without making them too sweet.

In diabetic products

Many Horeca establishments have specialized in desserts for people with diabetes or who follow low-carbohydrate diets. That’s why these professionals use sugar-free candied fruit to create healthier versions of classic desserts.

Candied fruit of the highest quality

Professionals increasingly use sugar-free candied fruit, hence they look for suppliers capable of providing this increasingly in-demand product. In Lazaya Preserved Fruits we offer high quality candied fruit, always adapted to the demands of professionals. For this reason, we have a wide catalog of sugar-free products always ready to be used at any time by chefs and pastry chefs.

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