Candied fruit, sometimes called glaće fruit, is fruit which has been preserved through a series of steepings in dense sugar syrup. After the fruit has absorbed as much sugar as possible, it is allowed to fully dry and then packed into dry containers for storage. The high sugar content of candied fruit allows it to keep essentially indefinitely under the right conditions. There are a variety of uses for candied fruit, ranging from eating candied fruit out of hand to including chopped candied fruit in various desserts.

People have been making candied fruit in Europe since the 14th century, and the tradition of candied fruit in the Middle East is even older. Originally, candied fruit was made with a dense honey syrup, because sugar, a New World crop, was not yet available. After the discovery and subsequent colonization of the New World, most candied fruit was made with sugar, and it became a very costly delicacy, reflecting the high price of sugar. Thanks to more affordable sugar supplies today, candied fruit is much less expensive.

To make candied fruit, cooks prepare the fruit which they plan to candy by cutting it up and removing inedible parts, such as pith and pits. Then, the fruit is boiled in a sugar solution and allowed to soak for a day. Next, the fruit is drained, and boiled again, typically in a sugar syrup with an even higher sugar content. This process is repeated several times, usually over the course of a week.

Once all of the boiling and soaking steps are finished, candied fruit was traditionally laid out on racks in a warm place to dry. Modern candied fruit producers usually opt to dry their fruit in ovens to speed the process. Once the fruit is completely dry, it can be packaged for long-term storage. Oranges, apples, pineapples, mangoes, ginger, dates, cherries, and many other fruits can be candied, and it is also possible to find candied nuts like marron glacé.

Traditional candied fruit is sometimes known as crystallized fruit, a reference to the dense coating of sugar crystals which covers the fruit. It is extremely sweet, and can be an acquired taste. Many modern producers stop short of fully candying their fruit, leaving the fruit with a more flexible texture and a slightly less sweet flavor. Such candied fruit will not last as long as traditional candied fruit, and it may need to be stored under refrigeration to prevent decay.