Available products
15 references
Looking for a wholesale dried fruit supplier?
I'm Jessica, your dedicated wholesale account manager.
Direct sourcing — Rungis and Bordeaux.
- ✓Direct sourcing from producers
- ✓Quality controlled (shelf-life, calibre, origin)
- ✓Next-day delivery in Île-de-France
- ✓Bulk, custom packaging, co-packing
- ✓B2B account with pricing tiers
Shipping & pickup
Rungis pickup
Pick up your order at our Rungis market depot. By appointment Monday through Friday.
Nationwide delivery
Delivery within mainland France and major European cities. Indicative lead time 24-48h.
Careful packaging
Reinforced cardboard, anti-shock padding, traceability labels.
Frequently asked questions
About this category
Wholesale candied fruit: the Palimex professional range since 1984
Since 1984, Palimex has offered a complete range of wholesale candied fruit for artisan pastry chefs, chocolatiers, ice-cream makers, caterers, restaurateurs and delicatessens. The candying process, an ancient technique that gradually replaces the water in a fruit with sugar, preserves the shape, flavour and colour of the fruit while giving it a long shelf life. At Palimex, we select every reference according to strict criteria: controlled sugar content (between 60 and 70 °Brix), homogeneous surface gloss, no excessive weeping and perfect cooking stability. These criteria guarantee consistent results in the laboratory, regardless of seasonality.
Our offer covers the major families of the traditional range: whole and half bigarreau cherries, angelica strips, orangettes and lemon peel, pineapple slices and pieces, citron quarters, whole figs, apricots and plums. We also offer ready-to-use candied fruit blends for gingerbread, fruit cakes and festive brioches.
Available candied fruit and B2B packaging
Each reference is available in several professional formats to match the production rhythm and storage constraints of each establishment.
| Fruit | Presentation | Packaging | Main use |
|---|---|---|---|
| Bigarreau cherry | Whole, halved, pieces | 1, 3, 5 kg tub | Decoration, cake, tart, yule log |
| Orangette / orange peel | Sticks, diced | 1, 3 kg tub | Chocolate work, filling, decoration |
| Angelica | Whole strips | 1 kg tub | Cake, nougat, traditional brioche |
| Pineapple | Slices, diced, pieces | 3, 5 kg tub | Fruit cake, tropical decoration |
| Citron | Quarters, diced | 1, 3 kg tub | Fine confectionery, panettone, stollen |
| Fig | Whole | 3 kg tub | Cheese board, confectionery |
| Mixed candied fruit | Mixed diced | 3, 5 kg tub | Gingerbread, English cake, brioche |
Selection criteria and use in pastry work
Choosing wholesale candied fruit involves several technical parameters that professionals must master to guarantee production quality.
- Brix content and cooking stability: an overly moist candied fruit releases water during baking and makes batters soggy. Our references maintain a stable Brix between 60 and 70 °, ensuring good performance in the oven.
- Calibre and visual presentation: for display decoration, choose whole cherries calibre 22+, whole figs and pineapple slices. For bulk incorporation (cake, mix), opt for the more economical diced or broken formats.
- Absence of artificial colourants: cherries and angelica benefit from natural colouring in our standard range. Check the technical data sheet if your customers are sensitive to additives.
- Shelf life after opening: a well-sealed tub stored at 15–18 °C away from light keeps for 6 to 12 months. No refrigeration is needed for an unopened tub; after opening, press clingfilm directly against the fruit surface.
Storage and wholesale logistics
Wholesale candied fruit is kept at cool room temperature (15–18 °C), away from heat, moisture and direct light. Under optimal conditions, the best-before date of unopened tubs generally exceeds 12 months. After opening, reseal the tub carefully and press clingfilm directly against the fruit surface to prevent sugar crystallisation or absorption of ambient moisture.
Orders are shipped carriage paid from the minimum quantities recorded on your validated professional account (SIRET required). Tubs are palletisable without outer packaging, and labels clearly show the best-before date, composition and allergen list to simplify your HACCP management. For the food additive rules applying to candied fruit (sulphites, colourants), see the European Food Safety Authority (EFSA).
For decorating yule logs and festive cakes, whole bigarreau cherries calibre 22+ remain our benchmark: vivid colour, firm flesh, lasting gloss for several days in the display counter. For bulk-incorporated mixes, multi-fruit pieces in 3 kg tubs offer the best value-for-use ratio. — The Palimex team
Marrons glacés and confectionery specialities
Palimex also offers whole and broken marrons glacés, an essential of year-end confectionery. Whole marrons, in glossy film presentation, are ideal for gift boxes and prestige desserts. Broken marrons, in 3 kg tubs, blend perfectly into mousses, iced nougat or yule log fillings.
- Whole marrons glacés: individually wrapped or bulk 1 kg tub; sugar content and gloss checked at factory exit.
- Broken marrons: 3 kg tub; same organoleptic quality, non-whole fraction, more economical price for laboratory volumes.
Related categories
The candied fruit range is rarely bought on its own. Complete your orders with our bakers and artisans range, our wholesale dried fruit for cakes and blends, our spices for gingerbread and stollen, or our snacks and appetizers selection for year-end displays. To access B2B pricing and the technical data sheet for each reference, create your professional account on the Palimex portal.