Answer the following question: I can use this background: 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.[1] This process allows the fruit to retain its quality for a year.[2]  The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.[3]  Now, I have a new situation: The fruit harvest was awesome this year, so Mary decided to experiment by candying some raspberries, apricots and apples. She didn't candy plums, raspberries and pears though. the candied fruit lasted longer, preserved their aroma and tasted delicious.  Answer this question please: Which of Mary's fruit are saturated with sugar, apples or plums?
Answer:
apples