Candied fruit, also called crystallized fruit, is fruit that has been cooked and preserved in sugar syrup until the natural juices are replaced with sugar, leaving a sweet, chewy, glossy piece of fruit. The technique has been used since antiquity to extend the shelf life of fresh produce, and spread from the Middle East into European and Asian confectionery traditions. Citrus peel, cherries, pineapple, and figs are the most commonly candied fruits. It's used as a decorative and flavoring ingredient in cakes, pastries, and holiday breads such as Italian panettone, in Middle Eastern and Asian rice dishes and sweets, and in American fruitcakes and cookies. Its intense sweetness and caramelized note pair well with nuts, chocolate, and warm spices like cinnamon and ginger.