Succade [SEP] material used
Succade
Succade is the candied peel of any of the citrus species, especially from the citron or "Citrus medica" which is distinct with its extra-thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus. However, the term is also occasionally applied to the peel, root, or even entire fruit or vegetable like parsley, fennel and cucurbita which have a bitter taste and are boiled with sugar to get a special "sweet and sour"
process of drenching the fruit in syrup causes the fruit to become saturated with sugar, thereby preventing the growth of spoilage microorganisms.
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.
Uses.
Succade is sometimes used in cakes, as a filling for pound cake, oliebol, plum pudding, florentines, sfogliatelle, fruitcake or ontbijtkoek. It is also added to raisin bread. Succade is often combined with