1. Different ingredients:

Preserved fruit is a preserved fruit licorice product with various fresh fruits (blanks) as the main raw materials, and the ingredients are licorice, salt and sugar;

candied fruit (called candied fruit in the north) is a kind of sugar product with all kinds of fresh fruits (blanks) as the main raw materials and sugar as the ingredient.

2. Different technological processes:

Dried fruits are washed, bleached and dried (baked), and the finished products are soaked and dried (baked).

preserved fruit: fresh fruit (blank) is washed, bleached, scalded, soaked in sugar or boiled in sugar and dried (baked).

3. Different sugar content:

preserved fruit: sugar content below 5%;

preserved fruit: at present, most of the preserved fruits on the market contain 4%-55% low-sugar preserved fruits, and the sugar content of high-sugar preserved fruits is above 6%.

4. Different sensory indicators:

Cool fruit: the shape of the whole fruit is maintained, the surface is dry, and some of it is blood; The taste is sweet and sour, slightly salty, with original fruit flavor, and has the functions of promoting fluid production to quench thirst, stimulating appetite and promoting digestion;

candied fruit: most shapes do not keep the whole fruit, soft and moist, and the color is transparent or translucent; The taste is sour, sweet and fragrant, with original fruit flavor, and generally has nutritional supplement functions such as moistening throat and lungs.