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This fruit is dipped in syrup, which causes sugar is saturated, thus preventing the growth of microbes that rot. Several years may be maintained in good condition without the need for additional conservation measures. The candied fruit gives a frost to solidify the sugar over the fruit into small crystals.
Pumpkin (40%), sugar (60%), Conservative (E-200), sulphites (E-124 E-102 E-131)
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