Know what’s on your plate
Candied fruit
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 322 kcal —
- Protein 0.3 g 1%
- Carbohydrate 81 g 30%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 1.6 g 6%
- Sugars 81 g —
- Sodium 98 mg 4%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.04 mg 0%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0.01 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 2.2 mg 0%
Minerals
- Calcium 18 mg 1%
- Iron 0.17 mg 1%
- Magnesium 4 mg 1%
- Phosphorus 5 mg 0%
- Potassium 56 mg 1%
- Zinc 0.05 mg 0%
- Copper 0.03 mg 3%
- Manganese 0.11 mg 5%
- Selenium 0.6 µg 1%
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Questions about Candied fruit
What is candied fruit?
It is fruit preserved by soaking or cooking it in sugar syrup, which replaces much of the fruit’s water. The pieces are often dried afterwards, leaving them sweet, chewy and long-lasting.
How do you use candied fruit in baking?
Fold small pieces into fruit cake, panettone or hot-cross-bun dough near the end of mixing so they are spread evenly. If the pieces are sticky, toss them in a little flour first; chop large pieces to match the size of the other fruit.
Can you bake with candied fruit straight from the packet?
Yes, if it is soft and already cut to size. For dry, leathery pieces, soak them briefly in warm water, tea or juice, then drain and pat them dry so they soften without adding excess liquid to the mixture.
How should you store candied fruit?
Keep it in an airtight container in a cool, dry cupboard, away from heat and sunlight. Once opened, seal it well; if the fruit is moist or the packet says to refrigerate it after opening, keep it chilled.
What is the difference between candied fruit and crystallised fruit?
The terms are often used interchangeably: both describe fruit preserved in sugar syrup. Crystallised fruit is usually dried with sugar crystals on its surface, while candied fruit may remain glossy or syrupy.
What can you use instead of candied fruit in a cake?
Use chopped dried apricots, dates, raisins or mixed peel for chewy fruit pieces, bearing in mind they are less sweet and may absorb moisture from the batter. For decoration, try toasted nuts or fresh fruit added after baking.
Is candied fruit very high in sugar?
Yes. A 30 g handful provides 24 g of sugars and 97 kcal, so it works best as a small addition to a bake or dessert rather than as a large snack.
Can dogs or cats eat candied fruit?
It is better not to give it to them: the concentrated sugar is unnecessary, and some mixed products may contain ingredients such as chocolate or raisins that are unsafe for pets. Keep the packet and dropped pieces out of reach.
Source: USDA FoodData Central 167781 · per 100 g · carbohydrate per EU label, fibre excluded
