This is a confectioner’s operation performed on fruit, by a repeated and prolonged immersion in a sugar solution with increased saturation each time, which results in its complete impregnation by a large amount of syrup. As the sugar is slowly absorbed, it replaces water and, as the fruit dries, it hardens, allowing it to keep its shape, color and flavor while gaining firmer consistency, a concentrated aroma and longer storage. 

The fruit is first cooked in water, more or less quickly depending on the fruit in question. Then it is immersed, repeatedly and for a long time, in a sugar syrup that starts not too dense to allow gradual absorption. 

This is often an activity for the whole family around the Christmas holidays: the tradition is that orange and citron zest are served before dessert for good luck. The most famous dessert with candied fruit is unquestionably Milanese panettone, a leavened-dough containing sultana raisins with candied citron and orange zest in the traditional recipe.