Sun-ripened fruits are picked at maturity and carefully selected for their regularity and color: only the most beautiful will be retained!
They come mainly from Provence or France: cherry bigarreau of Luberon, melon and watermelon of Cavaillon, apricot of Provence, fig, plum, pear, clementine of Corsica.
Some exceptions remain with the supply of orange and lemon in Italy or Spain as well as exotic fruits around the world (kiwi, pineapple, ginger).
The candying process is to replace water contained in the fruit by sugar.
The fruits are peeled, cut, destoned or even hulled.
This step consists of immersing fruits in boiling water for a few minutes, then cooling them in several baths of clear water. This operation prepares the fruit for sugar setting by relaxing its fibers.
The fruits are immersed in a syrup whose sugar content is gradually increasing.
On average, the confection stage lasts 10 days.
This is the stage where fruits are separated from their confection syrup. The candied fruit for pastry will only be separated from its syrup and packaged. The iced candied fruit will be drained longer to remove the maximum amount of syrup.
The icing allows the fruit to be tasted like a fine confectionery. The fruits are ennobled by a thin film of sugar that will preserve their softness and their original flavor. This greed turns out to be crunchy on the outside and juicy on the inside. A feast for the eyes and taste buds of the most greedy.
The fruits installed on grids to allow the icing to dry.
The fruits are arranged in bags, boxes or cases, according to tradition, like an artist's palette!
In 2017, La Maison du Fruit Confit's handmade know-how and excellence was rewarded by obtaining the Entreprise du Patrimoine Vivant (EPV) label, a mark of recognition of the French State, put in place to reward French firms for the excellence of their traditional know-how.