Crystallized Fruit

The crystallized fruit is best made 4-6 hours before serving to allow the coating to fully set. Once completely dry, the fruit can be prepared up to 24 hours in advance and stored in a single layer in an airtight container at room temperature in a cool, dry place.

Store crystallized fruit in a single layer in an airtight container at room temperature for up to 2 days. Do not refrigerate, as moisture will cause the sugar coating to dissolve and become sticky. The fruit must be kept in a cool, dry environment with low humidity to maintain the crystalline coating. Consume within 2 days for best texture and flavor.