succade

Traditionally, it was one of the most important varieties employed in Succade production.

The mesocarp is also edible, and is used to make succade.

It is often spiced with cloves, cinnamon, ginger, succade and nutmeg.

Succade is often combined with currants, raisins, cherries and hazelnuts.

Chopped succade is also used in cannoli.

In citron fruit, where the mesocarp is the most prominent part, it is used to produce succade.

A Scientific study on Succade preparation!

Succade is sometimes used in cakes, as a filling for pound cake, oliebol, plum pudding, florentines, sfogliatelle, fruitcake or ontbijtkoek.

A confection called succade can also be produced by candying the inner rind (known as pith or albedo) of the citron or lemon.

At home people may bake a version more similar to a usual wheat roll, mixing plain yeast dough with raisins, succade and sometimes candied bitter orange peel.

The filling of the oliebol could consist of raisins, currants and apple, other ingredients can be added, such as succade, pieces of orange or whipped cream.

The dough is made from flour, eggs, yeast, some salt, milk, baking powder and usually sultanas, currants, raisins and sometimes zest or succade (candied fruit).

Yuanlin produces different kinds of fruits, and succade (fruit cooked in sugar syrup and encrusted with a sugar crystals) is one of its specialties.

The fleshy white part of the peel, bitter when raw in most species, is used as succade or is prepared with sugar to make marmalade or fruit soup.

In Christmas time there's Klöben (also called 'Stuten' in other parts of Germany), a bread-shaped pastry made of yeast dough with raisins and succade. '

The Crete citron growers sell it for the candied peel, which is called succade, and in Naxos it is distilled into a special aromatic liqueur called kitron.

While the word Succade was widely used in German, it was called by the French fruit glacé or fruit confit , and is also known as candied fruit or crystallized fruit.

However, C. glauca has also been extensively cleared from some areas due to the ongoing conversion of the wild bush into agricultural fields.The fruit are used in a range of products, including marmalades, beverages, and succade.

The word succade is most probably derived from the Latin succidus, 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.

A common Ashkenazi custom is to save the etrog until Tu Bishvat and eat it in candied form or as succade, accompanied by prayers that the worshiper will merit a beautiful etrog next Sukkot.

In contrast to southern Dutch cuisine, which tends to be soft and moist, the northeastern rye bread and pastries generally are of a hard texture, and the pasties are heavily spiced with ginger or succade or contain small bits of meat.

Succade is the candied peel of any of the citrus species, especially from the citron or Citrus medica which is distinct with its extra thick peel; in addition, the taste of the inner rind of the citron is less bitter than those of the other citrus.