 Candied fruit, or fruta cristalizada as it is known in Mexico, is manufactured using the techniques imported by the Spaniards in the 1500s. A laborious process of repeatedly submerging fruits in scalding water and sugar syrup gives entirely new personalities to commonplace pleasures such as pineapples, figs, orange and lemon peel, even squash. A year-round treat, candied fruit is readily available at most local supermarkets and more traditional mercados, with an unexpectedly broad variety offered at Soriana Playa de Oro and Liverpool in the Hotel Zone.
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