from it.

While the word Succade was widely used in German, today it is usually called Zitronat. The French call it fruit glacé or fruit confit, and is also known as candied fruit or crystallized fruit. It has been around since the 14th century.

Production

The citron fruits are halved, depulped, immersed in seawater or ordinary salt water to ferment for about 40 days, the brine being changed

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