'Fruta cristalizada' is a traditional Mexican sweet made by curing fruits in limewater, then slowly cooking them in sugar syrup until they become firm, glossy, and long-lasting. The method has pre-Hispanic roots, later enriched by colonial sugar techniques, and is used for various fruits, such as whole orange peel, figs, sweet potatoes, and coconut-stuffed lime peel, as shown here. Commonly found in markets and celebrations such as Christmas and the Rosca de Reyes, it remains a symbol of Mexican culinary heritage.