Bergamot orange lime. The fruit of the bergamot orange is edible. An essence extracted from the aromatic skin of this sour fruit is used to flavour Earl Grey and Lady Grey teas, as well as confectionery (including Turkish delight ). It is often used to make marmalade, particularly in Italy. In Sweden and Norway, bergamot is a very common flavourant in snus, a smokeless tobacco product. Likewise, in dry nasal snuff, it is also a common aroma in traditional blends. Carpentierbe, a company based in San Giorgio Morgeto, makes a "digestif" liqueur derived from bergamot marketed under the name Liquore al Bergamotto.
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