Candied fruit
FDC 167781
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 4 · -77 vs Fruits & juices medianCandied fruit starts as fresh fruit simmered in sugar syrup until it turns glossy and dense, and that process is exactly why it scores 4 of 100 (Low band), ranking 60th of 60 in Fruits & juices. None of its nutrients reach a level worth flagging here; the profile is almost pure sugar rather than the vitamins and fiber that push other fruit higher on the list.
It shows up mainly in fruitcake, stollen, and holiday baking, adding color and chew in small amounts rather than serving as fruit in its own right. At 322 calories per 100 grams and 80.7 grams of sugar per 100 grams, it is high in sugars, so a spoonful goes a long way. Fresh dates, deglet noor variety, sit far higher on the Fruits & juices scale and deliver natural sweetness with less processing.
See how this score is calculated, build a plate around candied fruit, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 322 kcal | 16% |
| Total fat | 0.07 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Cholesterol | 0 mg | 0% |
| Sodium | 98 mg | 4% |
| Carbohydrate | 83 g | 30% |
| Dietary fiber | 1.6 g | 6% |
| Sugars | 81 g | |
| Protein | 0.34 g | 1% |
| Potassium | 56 mg | 1% |
| Calcium | 18 mg | 1% |
| Iron | 0.17 mg | 1% |
| Magnesium | 4 mg | 1% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 1 µg | 0% |
| Vitamin E | 0.04 mg | 0% |
Source: USDA FoodData Central · Public domain
FDC 167781Original analysis by NutriVerdict
Versus the fruits & juices median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Pomegranate juice, bottledDensity 9 vs 4Papaya nectar, cannedDensity 10 vs 4Dates, deglet noorDensity 12 vs 4Original analysis by NutriVerdict
In the kitchen and how to use it
Candied fruit is made by slowly simmering pieces of fruit, most often citrus peel, cherries, pineapple, or ginger, in successive sugar syrup baths until the water in the fruit is replaced with sugar, then drying and often glazing the pieces. The process leaves a chewy, translucent texture and a concentrated, syrupy sweetness that plain fresh fruit does not have. It shows up chopped into fruitcake, panettone, stollen, and hot cross buns, pressed into Christmas cookies, or used whole as a decorative topping on cakes and trifles.
Look for candied fruit sold in jars or tubs around the winter holidays, and check that pieces are soft and glossy rather than dried out and sugar-crusted, which signals age. Once opened, keep it in an airtight container at room temperature or in the fridge, where the sugar coating helps it keep for months. At 322 calories and 80.7 grams of sugar per 100 grams, it functions purely as a baking ingredient and occasional garnish rather than a snack to eat by the handful, and a little goes a long way for flavor and texture in a recipe.
Frequently asked questions about candied fruit
How many calories are in candied fruit?
Candied fruit has 322 calories per 100 grams, reflecting the sugar syrup that replaces most of the fruit's original water content.
How do you store candied fruit?
Keep it in an airtight container at room temperature or in the refrigerator; the heavy sugar coating helps it stay usable for a long time once opened.
What is candied fruit used for?
It is mainly a baking ingredient, chopped into fruitcakes and holiday breads or used whole as a decorative topping on cakes.