Depending on the size and type of fruit, this process can take from several days to several months.

[1] This process of preservation, which has been used since the 14th century,[1] allows the fruit to remain edible for up to a year.

[2] Fruits which are commonly candied include cherries, pineapple, greengages, pears, peaches and melon, as well as ginger root.

[4] Though recipes vary, the general principle is to boil, then steep fruit in increasingly stronger sugar solutions for a number of weeks, then dry off any remaining water.

[5] The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to resulting osmotic pressure.