Our beloved grandfather, Poppy Sol, started this business in an open-air market. Three generations later, we’re still bringing smiles to our customers' faces.
— Victoria, Vermillion, SD September 12, 2014
“Since I am making fruitcakes this year, I opened my bags of dried and candied fruit immediately and started cutting and measuring. And tasting. One of the cakes I make is traditional, with diced, candied peel, etc. I have never tasted candied orange or lemon peel that is as good as yours. Both have a very, strong citrus taste, rather than the disgusting syrupy, sugary taste of most commercially-made peels. Delicious! But the real surprise was the citron. I don't like any citron that I've ever used in the past. I only use it because most traditional fruitcake recipes call for it. Yours is wonderful, really tasty and citrony The best! The other cake is a chocolate fruitcake, with lots of Grand Marnier and cognac and almost no flour. For those cakes I use dried fruit - apricots, peaches, prunes, dates, etc. Needless to say (but I'll say it anyway) your dried fruits were delicious, tender (easy to cut up) and I can't wait to try the cake. Alas, that won't be for several months, until all the liquor is soaked in. Anyway, thanks so much for such wonderful products.”
What is Glazed Fruit?
Glazed fruit is candied fruit that is preserved in a sugar syrup and commonly used in sweet confections. To prepare glazed fruit, ripe fruit is heated in a sugar solution. As the heating process continues, the fruit is transferred to more highly concentrated sugar solutions, until it becomes plump and the water content is replaced by syrup. This sugar syrup preserves the fruit so that it can be stored for up to a year.
Glazed fruit is also referred to as candied fruit, crystallized fruit, or glace fruit.
How is Glazed Fruit Used?
Glazed fruit is perhaps most widely recognized for its use in fruit cakes. Recipes for these holiday cakes usually call for a combination of diced assorted fruits such as glazed mixed peel. Candied fruit is also commonly used in preparations of the Italian sweet bread panettone, or to add a colorful, mosaic look to cookies, pastries, and biscotti. For a scrumptious tropical treat, pineapple upside down cakes are often topped with glazed red cherries and rings of glazed pineapple.