Glazed Fruit

  • Glazed Diced Citron Glazed Diced Citron

    Glazed diced citron is used for fruit cakes. It has an exceptional flavor.

    $4.99/lb
  • Glazed Green Cherries Glazed Green Cherries

    This variety of green glazed cherry is used for fruit cakes. It is very moist and sugary.

    $4.99/lb
  • Glazed Lemon Peel (Diced) Glazed Lemon Peel (Diced)

    Glazed lemon peel (diced)

    $4.99/lb
  • Glazed Mixed Peel Glazed Mixed Peel

    Glazed Mixed Peel is a diced combination of orange peel, citron peel, lemon peel, cherries, and pineapple. Ideal for fruit cakes.

    $4.99/lb
  • Glazed Red Cherries Glazed Red Cherries

    Glazed red cherries are used for fruit cakes and decorations. It is very moist and sugary.

    $4.99/lb
  • Glazed Orange Peel Glazed Orange Peel

    Glazed orange peels are great for baking and snacking!

    $5.99/lb
  • Glazed Pineapple Glazed Pineapple

    Glazed pineapple rings are used for fruit cakes as well as cake decorations.

    $5.99/lb
  • Glazed Pineapple Wedges Glazed Pineapple Wedges

    Glazed pineapple wedges are used for fruit cakes as well as cake decorations.

    $5.99/lb

From our family to yours, since 1929

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.

“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.”

Victoria, Vermillion, SD September 12, 2014