[1] However, the term is also occasionally applied to the peel, root,[2] or even entire fruit or vegetable like parsley, fennel[3] and cucurbita[4] which have a bitter taste and are boiled with sugar to get a special "sweet and sour" outcome.

[5] Fruits which are commonly candied also include dates,[6] cherries, pineapple, ginger,[7] and the rind of watermelon.

[citation needed] The citron fruits are halved, depulped, immersed in seawater or ordinary salt water to ferment for about 40 days, the brine being changed every two weeks, rinsed, and put in denser brine in wooden barrels for storage and for export.

[14] In the Eastern Bloc, ersatz succade and orangeat were prepared from unripe tomatoes and carrots respectively, as citrus fruits were scarce goods that could not be produced domestically.

[citation needed] Fruits that hold up well to being preserved in this manner include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, limes and clementines.