The main reason is that sugar-coated haws will slowly absorb moisture in the air and dissolve if they are left at room temperature for a long time, and the solubility will increase with the increase of temperature. Therefore, in order to make the candied haws last longer, they need to be packed in fresh-keeping bags and stored in the refrigerator.

Sugar-coated haws contain vitamin C, pectin, chlorogenic acid, caffeic acid, maslinic acid, oleanolic acid, quercetin, ursolic acid, oleanolic acid, hyperoside, epicatechin and other organic acids and nutrients.

Sugar-coated haws are foods made of bamboo sticks and fruits dipped in maltose. Most of the strung fruits are made of fresh, full and even-sized fruits, such as hawthorn, grapes, strawberries and cherry tomatoes.

In addition to the traditional hawthorn candied haws, there are cashew candied haws, mung bean paste candied haws, walnut candied haws and chocolate candied haws according to different raw materials.