Who can resist such beautiful and apetizing fruit that have been candied in Provence? This assortment of candied fruit is placed in cellophane.
Includes 10 candied fruit: 1 apricot, 1 pear, 1 plum, 1 fig, 1 mandarine, 1 peach, 1 kumquat, 1 limequat, 1 kiwi slice, 1 ginger piece. (12.34 oz)

The fruits confits are made in the candy-shop Lilamand that was founded by Marius Lilamand in 1866 in Saint Rémy de Provence in the region of Provence. His son Justin carried on with the candy-shop in 1903 and devoted himself to the making of crystallized fruits. His son Pierre continues today the tradition of crystallized fruits. Provence is like a natural orchard that offers an incredible selection of fruit — melons, pears, apricots, figs, peaches — that lend themselves perfectly to preservation. The tradition of preserving fruit goes back to the Romans who soaked them in honey. At that time, fruit conservation was used as a way of keeping perishable products rather than producing confections. Fragile fruits that were candied in sugar could keep for months, sometimes years, without changing. It was then possible to eat figs, apples, and plums all year long. In the Middle-Ages, the fruits confits were on every ceremonial table, and were a gift only to important guests. The fruits confits are part of the thirteen desserts of Christmas, symbol of Christ and his apostles. According to this tradition at Christmas, every family in Provence gathers to eat the thirteen desserts that are nougats, calissons, dry figs, and fruits confits.