Candied Fruits

Candied Fruits

　　Beijing’s specialty candied fruits are made by boiling fruit pulp with sugar. Products with a high content of honey syrup are called candied fruits (蜜饯), while those without are called preserved fruits (果脯).

Legend has it that they were originally produced exclusively in the imperial kitchens during the Ming Dynasty before being introduced to the public, boasting a history of over 300 years. Originally processed with honey, sugar is now used instead, though they are still customarily referred to as candied fruits. They won an award at the 1913 Panama International Exposition. There is a wide variety of preserved fruits, including peach preserves, apricot preserves, pear preserves, apple preserves, winter melon strips, and green plums. They are sweet in taste, have a long shelf life without spoiling, come in beautifully packaged boxes, and are affordably priced—making them excellent gifts.