Candied fruit is fruit that has been immersed in a heated sugar syrup until the water is all removed. This serves to preserve the fruit from spoilage and changes the texture of the fruit, making it suitable for a variety of applications. The heat and sugar also transforms the flavor of some foods, making them more palatable; in particular, citrus peels and ginger can be candied to make them pleasant to eat out of hand.
Related terms are crystallized fruit and fruit confit.