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Crystallized Fruits

Pineapples, apricots, pears, cherries, and orange, grapefruit, and lemon peel are usually selected for crystallization. In general, the fruit is cooked in a rich syrup and cooled in the syrup repeatedly, or on each day for a week or longer, until it is thoroughly saturated with syrup; it is then rolled in granulated sugar and stored in tightly-closed receptacles.