succade

The word succade is most probably derived from the Latin {{Lang|la|succidus}},{{cite web|url=https://books.google.com/books?id=iZASAAAAIAAJ&pg=RA1-PA888 |title=Das lateinische Sprachmaterial im Wortschatze der deutschen, französischen ...|last1=Hemme|first1=Adolf|year=1904}} but according to others the name may have originated from the Hebrew word sukkah, the temporary booth that Jews build on the holiday of Sukkot. The citron, known in Hebrew as an etrog, is one of the symbolic Four Species used on that holiday. After Sukkot, some Jews candy the {{Lang|he-latn|etrog}} or make marmalade from it.{{cite web|url=http://gernot-katzers-spice-pages.com/engl/Citr_lim.html?redirect=1|title=Spice Pages: Lemon (Citrus limon)|author=Gernot Katzer|work=gernot-katzers-spice-pages.com}}{{Better source|date=March 2021}}

File:Citron Balady Etrog Simanim.jpg of any kind has a large portion of albedo, which is important for the production of succade]]

File:Orange cross section description.png]]

While the word {{Lang|de|Succade}} was widely used in German,{{cite web|url=https://books.google.com/books?id=RF4SAAAAIAAJ&pg=PA505 |title=A New English-German and German-English Dictionary: German and English |year=1834 }} today it is usually called {{Lang|de|Zitronat}}. The French call it {{Lang|fr|fruit glacé}} or {{Lang|fr|fruit confit}}, and is also known as candied fruit or crystallized fruit. It has been around since the 14th century.{{Cn|date=March 2021}}

The citron fruits are halved, depulped, immersed in seawater or ordinary salt water to ferment for about 40 days, the brine being changed every two weeks, rinsed, and put in denser brine in wooden barrels for storage and for export. After partial de-salting and boiling to soften the peel, it is candied in a strong sugar solution. The candied peel is sun-dried or put up in jars for future use. Candying is traditionally done in Livorno, Italy, where they gathered the Corsican citrons from Corsica, the Diamante citrons from Liguria, Naples, Calabria and Sicily, and the Greek citron from Greece through Trieste.[https://books.google.com/books?id=DQYXAQAAIAAJ&pg=PA736 Citron Leaves book]

• [https://books.google.com/books?id=tsNBAAAAIAAJ&pg=PA336 The Cultivated Oranges and Lemons]
• [https://books.google.com/books?id=3Uo_AQAAMAAJ&pg=PA1116 Daily Consular book]
• [https://books.google.com/books?id=9GICAAAAYAAJ&pg=PA86 The Pharmaceutical Journal-Consular report]
• [https://books.google.com/books?id=SvcWAAAAYAAJ&pg=PA771 The Gardeners Chronicle]
• [https://archive.org/details/biennialreport04commgoog/page/n438 Biennial Report]
• [https://books.google.com/books?id=z89BAAAAIAAJ&pg=PA193 Report Google Books]
• [https://books.google.com/books?id=26UTAAAAYAAJ&pg=PT109 Parliamentary Papers]
• [https://books.google.com/books?id=vskCAAAAIAAJ&pg=PA434 The Dublin REview]
• [https://books.google.com/books?id=PiBLAAAAMAAJ&pg=PA182 Monthly Consular]
• [https://books.google.com/books?id=4z-3AAAAIAAJ&pg=RA3-PA105 Bulletin Victoria]
• [https://books.google.com/books?id=74QCAAAAYAAJ&pg=PA62 Science]
• [https://books.google.com/books?id=26UTAAAAYAAJ&pg=PT108 Parliamentary Papers]
• [https://archive.org/details/citrusfruitsana00coitgoog/page/n364 Citrus Fruits]
• [https://www.hort.purdue.edu/newcrop/morton/citron.html The Purdue University]
• [https://www.cretancitron.gr/ The Citron in Crete] {{Webarchive|url=https://web.archive.org/web/20121128063930/http://www.cretancitron.gr/ |date=2012-11-28 }}
• [http://www.vinetreeorchards.com/citron.htm Vine Tree Orchards]

{{cite web|url=https://www.foodreference.com/html/fcandiedfruit.html|title=Food, Facts, and Trivia — Candied Fruit|accessdate=2012-08-20}}

The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, thereby preventing the growth of spoilage microorganisms.{{cite web|url=http://www.britannica.com/eb/topic-92425/candied-fruit|title=Britannica Online Encyclopedia — Candied Fruit|accessdate=2007-11-23}}

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.{{cite news |url=http://www.spiegel.de/spiegel/print/d-13490070.html |title=Geheimsache Süßtafel |date=22 April 1991 |work=Der Spiegel |language=de |accessdate=1 April 2018}}

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 currants, raisins, cherries and hazelnuts. Candied citron peel is often coated in chocolate and eaten as confectionery. Chopped succade is also used in cannoli.{{Cn|date=March 2021}}

File:Halv sukat.JPG

Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water.{{Cn|date=March 2021}}

The high sugar content of finished glacé fruits inhibits the growth of microorganisms, and glacé fruits will keep for a number of years without any additional methods of preservation.{{Cn|date=March 2021}}

Fruits that hold up well to being preserved in this manner include cherries, plums, peaches, apricots, pears, starfruit, pineapple, apples, oranges, lemons, limes and clementines. Angelica is rarely seen in Western cooking except as a glacé fruit.{{Cn|date=March 2021}}

• {{annotated link|Candied fruit}}
• {{annotated link|Chenpi}}
• {{annotated link|Fruit anatomy}}
• {{annotated link|Mincemeat#A 19th century recipe|Mincemeat}}
• {{annotated link|Citron|Sukade}}

{{reflist|2}}

• [https://web.archive.org/web/20120229165709/http://www.historicfood.com/Banniet%20tort%20recipe.htm Historic Food]

{{citrus}}

Category:Citrus

Category:Fruit confectionery

Category:Food preservation