In the last decades,
frosted fruits
have been the ugly duckling of sweets with that colorful, sticky and “grandparents’ stuff” appearance. However, new versions of this traditional sweet have brought them back to the showcase. Do you want to know why they are now so popular at Casa Mira?
From post-war snacks to roscón “with extras”.
For many years, saying “glazed fruit” was almost synonymous with “grown-up candy”. One of those that grandmothers liked and grandchildren pushed them aside with a grim look on their faces. It was not uncommon to see them in the “Roscones de Reyes” half bitten or directly discarded with dissimulation.
It has its logic, in the post-war period, when sweets were a luxury, a piece of fruit candied in sugar was the closest thing to a candy that many could afford. It was a delicacy. So for generations who grew up in scarcity, candied fruit became synonymous with celebration.
But that story did not connect with those born in the 70’s or 80’s, who were used to industrial candies of all colors and flavors. For decades,
A fruit that reinvents itself
In recent years, glazed fruit has begun to experience a bit of a renaissance. It is no longer just that red cherry or the mysterious green piece of the roscón. Today, glazed fruits are made in more varieties, with more careful techniques, and are presented as a more natural alternative – although it is still a sweet, with its good dose of sugar – to the sweets full of preservatives and artificial gelatin.
The change has come on several fronts: on the one hand, tastes have evolved. On the other, the way they are made and presented has also changed. And, most importantly, there is now more fruit, more flavor and less meaningless coloring.
What fruit is behind the glazed fruits?
One of the most common doubts when faced with a tray of glazed fruit is simple: what is this? Because, let’s face it, between so much bright red and fluorescent green, sometimes it’s hard to tell if you’re eating a cherry or a piece of pumpkin.
These are some of the most common fruits that are frosted:
- Cherry: the most recognizable, usually retains its round shape. Red or green.
- Orange: sliced or half moons. More intense citric flavor.
- Pumpkin: it is usually presented in cubes or thick strips. Widely used in roscones.
- Pear: lighter, with juicy texture.
- Melon or white watermelon: more translucent, difficult to identify if not indicated.
- Plum, fig or quince: less common, but increasingly present in artisan assortments.
The key is how they are prepared, because the process is long and careful.
How are glazed fruits made?
The preparation of glazed fruit has not changed so much for centuries. First, quality, firm fruit that does not fall apart is chosen. It is chopped if necessary and cooked for several days in syrup, with different levels of sugar. This process allows the sugar to gradually penetrate the fruit, replacing its internal water and preserving it.
It is then dried for days to form that slightly crunchy and shiny outer layer that gives it its name: “glazed”. The result is a dense, sweet fruit that keeps its shape and gains a very particular texture.
At Casa Mira, this process is still done in a traditional way, as it has been done all our lives. Without haste, without aggressive machinery, respecting the time that each fruit needs.
Why are they back in fashion?
Maybe it’s because everything “vintage” is back, or because we are looking for less artificial options, but the truth is that glazed fruits are finding their place among new audiences.
They are no longer seen only as a decoration for the roscón, but as another ingredient for cakes, tarts, ice cream, and even to be eaten as they are. As they are made with real fruit, even if they contain sugar, they are perceived as something more “natural” than many industrial sweets.
In addition, the current variety is much greater. Some flashy colorings have been reduced, less common fruits have been added, and the flavors are more defined. It’s no longer just sweet for sweet’s sake. Now, you can tell if you’re eating pear or pumpkin.
Are they healthier than jelly beans?
We are not going to say that glazed fruits are “healthy”. They have plenty of sugar and are still a treat. But compared to a standard candy, with its preservatives, artificial colors, and gelatins of dubious origin, glazed fruits play in a different league.
At least you know what you’re eating. Fruit, sugar and patience. And that, nowadays, is saying a lot.
A new life for a classic
Glazed fruits are coming out of the corner of forgotten sweets. They are no longer just for grown-ups. More and more
So if you were one of those who put aside the green piece of the roscón… maybe the time has come to give it another chance. Maybe you will discover that what seemed to be the worst part of the dessert… now it tastes like glory.
If you want to try real glazed fruits, the ones that taste like fruit and tradition, come to Casa Mira in the center of Madrid or place your
order online
. Because there are classics that, when made well, taste better than ever. We are waiting for you!
