In Christian Constant's shop, fruits of different seasons are crystallized in the old fashioned way: cooked in low heat over multiple stages with different glazes to preserve plumpness, texture, and shape. The type of glaze and length of cooking depend on type of fruit. This process is more involved than making crystallized ginger, where the root is tough and tolerant to handling. It is also distinct from dried fruits, where the fruit is allowed to lose moisture over time.
To serve, slice each fruit into thin pieces and serve each piece like an individual candy. The texture is reminiscent of original fruit, but firmer. It is excellent with tea and liquor.
The fruit paste is made from pure fruit cooked into paste form. The closest American equivalent is fruit preserve that is cooked even longer such that it is very firm. Some sugar and pectin are added, sometimes also lemon. A typical assortment is arranged in checker squares and contain strawberry, blackberry, apricot, coconut, banana, and raspberry.
The taste of the squares are very fruity, and the balance of sweetness to acidity makes each bite an intense, almost explosive experience.
This dessert is good with tea and liquor.