Fruits intended for crystallization are submerged for a day in a solution of lime and water. Subsequently they are immersed in sugar syrup or piloncillo so that they are sweetened and can be kept in good condition. At the end of the crystallization process, the surface of the fruits dries and hardens. The confection of these sweets is very traditional in central Mexico, especially in the Xochimilco area, where the town of Santa Cruz Acalpixca annually celebrates a fair dedicated to crystallized fruits.

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拍攝者： Luland2013