Whole candied Melon

40,0072,00

Iconic fruit of Provence and of La Maison Lilamand. All our historic skill is highlighted by a peeling made by hand and by the candying of an elder variety of melon : « L’ancien Cantaloup de Provence ».

Conditions of preservation: in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°)

Select your Melon: From 500g to 1,2kg per unit.

THE CANDIED FRUIT

A technical alchemy replaces the water contained in fruits into a sugar
syrup. This process is what is called « candying ».

From successive brothes during 3 to 4 weeks, an osmosis is
created between the fruits’ flesh and that marvelous syrup. Then, fruits are
left in a special room decicated for that, called « le fruitier », for at least 2 months.
That is the minimum time lapse required to achieve a high-quality candying.

DISCOVER THE STAGES OF PRODUCTION

citron-confit-lilamand-confiseur-saint-remy-de-provence
  • Fruits
  • Sugar
  • Glucose syrup
  • Preservative: sorbic acid.

May contain traces of sulfite.

Nutrition Facts-Serving size: 100 gr

  • .
  • Total fat : <0,5g
  • Saturated fat : <0,5g
  • Glucides : 83g
  • Sugar : 68g
  • Protein : <0,5g
  • Salt : <0,5g