Tolman Sweet Golden Sweet, TALLMAN'S SWEET, TALLMAN SWEET, Tollman Sweet, TALLMAN SWEETING, Tollman's Sweeting, TALMAN SWEET, TALMAN'S SWEET, Talman Sweet, TALMAN'S SWEETING, TOLMAN, TOLMAN SWEET, TOLMAN'S SWEETING, TOLMAN SWEETING, Tolman's Sweeting. From the 1905 publication: "Fruit medium or below, rather attractive for a yellow apple. It meets with little demand in the general market, but is sold to a limited extent in special markets and to special classes of trade. The fruit is generally much esteemed for certain culinary purposes as pickling, boiling and baking. Its keeping quality varies in different seasons. In ordinary storage it is in season from November to
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