How to choose high-quality candied fruit products
Release time:2025-08-19
Choosing high-quality candied fruits can be approached from the following aspects to avoid the pitfalls of inferior products:
1、 Check packaging and labeling
Prioritize choosing legitimate brands
Choose products with clear manufacturer, production date, shelf life, and ingredient list to avoid "three no" bulk candied fruits (susceptible to contamination and unknown additives).
Pay attention to whether the packaging is intact: check for any air leaks or swelling when packaging in bags; Check if the bottle cap is bulging and if the seal is tight when canned/bottled.
The simpler the ingredient list, the better
High quality candied fruit ingredients mainly consist of fruits, sugar, salt, and natural flavors (such as licorice and tangerine peel), with minimal or no artificial colors (such as sunset yellow and seduction red), preservatives (such as sodium benzoate), sweeteners (such as saccharin), and other additives.
For example, the traditional ingredients for hawthorn candied fruits should be "hawthorn, white sugar, water". If they contain "aspartame, potassium sorbate", there may be more additives.
2、 Observing appearance and texture
The color is naturally not vibrant
High quality candied fruits have a color close to the natural color of fresh fruits:
Hawthorns should be dark red or brownish red in color, not bright "bright red" (possibly containing artificial pigments);
Dried apricots are light brownish yellow or amber in color, not pale or burnt black (pale may be smoked with sulfur, burnt black may be over dried).
Avoid choosing products with overly uniform, bright, or strange colors (such as green "jadeite plum" which may have excessive pigment).
Dry and elastic texture
Surface is dry and non stick to hands: If it becomes sticky, it may be due to high sugar content or improper storage, which may cause moisture;
The flesh has toughness: it is not soft or brittle when lightly pinched by hand, and the texture is clear after tearing, without any "mushy" phenomenon (soft and mushy may be due to the raw materials not being fresh or overcooked).
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