Pronunciation: [səkˈe͡ɪd] (IPA) 
Succade is a term used to describe candied fruit peels. It is a French word derived from the Latin word "succidus" which means "cut off." In IPA phonetic transcription, the word is pronounced as /səˈkeɪd/. The first syllable "suh" is pronounced with a short vowel "ə," followed by a "k" sound and a long "a" sound in the second syllable "kayd." The final "e" is silent, which is often the case with many French words.
Succade refers to a type of preserved or candied fruit, typically made from the peel of citrus fruits such as oranges, lemons, or limes. It is characterized by its sweet and aromatic taste and its use in various culinary preparations. To create succade, the peel of the fruit is typically cooked in a sugar syrup until it reaches a candied consistency. The resulting product can then be sliced or diced into various shapes and sizes, depending on its intended use.
Succade is commonly used in baking and confectionery, often added to cakes, pastries, breads, and desserts to enhance their flavor and texture. It is frequently used in traditional recipes such as fruitcakes, panettone, stollen, and brioche, where it provides a distinct sweet and citrusy taste. Furthermore, succade can also be utilized in savory dishes, particularly in certain regional cuisines, to add a unique touch to meat or poultry dishes.
Due to its versatility and ability to withstand long periods of storage, succade has been a popular ingredient for centuries, especially in European and Mediterranean culinary traditions. It provides a delightful burst of sweetness and aromatic fruitiness, enhancing the overall sensory experience of many dishes. In modern times, succade can be found in gourmet shops, specialty food stores, and can also be made at home by those who enjoy experimenting with different flavors and textures in their cooking.
A sweetmeat.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
The word "succade" comes from the Italian word "succada", which dates back to the 17th century. It originated from the Latin word "succus", meaning "juice" or "sap". In culinary terms, "succade" refers to a preserved fruit, usually citrus, that has been candied or soaked in sugar syrup. It is commonly used in baking, especially in traditional European pastries and desserts.
