Old French "framboise" 'raspberry', from OF "frambeise", from OLF "*brāmbesi" 'blackberry' (cf. Dutch "braambes", "braambezie"; akin to German "Brombeere", English dial. "bramberry") blended with LL "fraga" or OF "fraie" 'strawberry', which explains the replacement > and in turn the final "-se" of "framboise" added to OF "fraie" to make "freise", modern "fraise" (≠ Wallon "frève", Romanian "fragă", Romansh "fraja", Italian "fragola", "fravola" 'strawberry'). Pope (1934) estimated that perhaps still 15% of the vocabulary of modern French derives from Germanic sources (while the proportion was larger in Old French, because the French language borrowed heavily from Latin and Italian). At the third Council
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