Aggregate fruit make a larger fruit. Aggregate fruits may also be accessory fruits, in which parts of the flower other than the ovary become fleshy and form part of the fruit. The individual parts of an aggregate fruit come in many forms. Common examples are: The components of other aggregate fruit are more difficult to define. For example, sugar apple ("Annona" spp.) fruit are made up of individual berry-like pistils fused with the receptacle. Aggregate fruit An aggregate fruit or etaerio () is a fruit that develops from the merger of several ovaries that were separate in a single flower. In contrast,
Candied fruit Candied fruit Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for a year. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms