Bulacan Sweets and Delicacies Center
has the most unique and flavorful treat this side of town
- it's best selling candied fruits. They are rich, succulent
and true to taste. They are made from real fruit pieces.
They are rich in vitamins and minerals, retained from the
fruits even after the process, making it a healthy snack
whenever you crave for something sweet.
Retention of taste and texture of the fruits is made possible
by a traditional process called "San Miguel de Mayumo
Bulacan" candying method. This is done by gradually
removing moisture by immersing the raw fruits in syrup,
after which it is air-dried. Through the years of production
and research, innovations were developed to use less sugar,
thus allowing the fruit's natural flavor to surface even
The candied fruits are served in many creative ways. They
can be mixed with cereals for a healthy breakfast treat.
They can be a tasteful ingredient in baking fruit cakes,
puddings, fruit tarts, pies and macaroons. They also make
great flavors to fruit salads, cocktail drinks and shakes
or simply topped on ice cream, sherbets and other desserts.
Bright yellow and plump, the SANTOL offers a
distinct tangy sweetness. It has a firm rind
that opens to white succulent fleshy seeds.
Both the seeds and rind are candied and when
processed, wears a dark color but it's unique
taste and fine texture is maintained if not
accentuated. It can be a unique topping on desserts
The PAPAYA has a mild sweetness and soft luscious
flesh. Covered with a thin but firm golden yellow
to orange skin, it opens to a fragant flesh
to the same hue and many tiny black seeds in
the center. It's color deepens when in candied
form but it's flavor and aroma are enriched,
giving a flavor all its own. Being rich in vitamin
C, it offers a healthy addition to sherbets
The small, round GUAVA has it's own individual
taste and texture It has a green skin with white
rind and many tiny seeds packed in the center
white to deep pink in color. It gains a dark
color when candied but remains true to it's
taste and has kept it's delightfully grainy
texture. It is rich in vitamin C and makes a
tasty dessert when placed aside ice creams and
sherbets or a healthy breakfast when mixed with
The popular PINEAPPLE is deeply sweet, tangy
and succulent, It's spiky covering opens to
a bright yellow, juicy, fibrous flesh. The candied
pineapple is rich in vitamin C and has retained
this exciting flavor and texture making a delightful
and healthy treat for the palate. As the flesh
pineapple already found it's way in many cooking
and baking recipes, it's candied counterpart
however is a new and exciting addition to most
pies, cakes and salads.
The KAMIAS is popularly used as a souring ingredient
in some Filipino dishes. This small, light green
fruit averaging two inces, however becomes a
delectable candied fruit when processed. It
has evolved into a firm and smooth candy but
has retained it's fruity tang. It makes a unique
addition topuddings and fruit cakes.
The extremely aromatic JACKFRUIT is another
fruit with a spiky covering and golden yellow
flesh, enclosing large kidney shaped seeds.
It is believed to be the world's largest fruit
and can weigh up to 30 kilos. When candied,
it's distinct sweetness and aroma remains intact.
It's lingering musty fragrance makes it a great
flavoring in ice cream, cookied and even floats