Semi-Candied Fruit In Syrup

The fruit, which undergoes a hot or cold candying process that is chosen based on the delicacy and nature of each variety, reaches a sugar level of no more than 65° Brix, thus better preserving its original characteristics, fresh flavour, aromas, fragrances and consistency. Surprisingly soft and bright, thanks to its preservation in syrup in pasteurised tins, it boasts a shelf life of up to 3 years.