Glacé Cherries
Whole or halved cherries preserved by sugar through immersion in a heavy syrup and slow cooking until candied, resulting in a glacé texture. Classified under HTS 2006.00.90.00 as vegetables, fruit preserved by sugar (drained, glacé or crystallized), specifically glacé fruit not fitting other subheadings. Commonly used in baking and cocktails.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If syrup-packed rather than drained or glacé
Fruit preserved in syrup without draining or crystallizing falls under heading 2008 for fruits in syrup.
If sugar content exceeds 13% sucrose equivalent by weight
High-sugar content shifts classification to sugar confectionery under Chapter 17.
If dried fruit with crystallized sugar coating only
Dried fruits, even with sugar, are classified in heading 0813 rather than preserved by sugar.
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Import Tips & Compliance
• Verify sugar preservation method and drained weight to confirm HTS classification; provide lab analysis for moisture content if challenged
• Ensure labeling complies with FDA food import rules
• Watch for misclassification as plain candied fruit under 2006.00.35
Related Products under HTS 2006.00.90.00
Crystallized Ginger Slices
Ginger root slices cooked in sugar syrup until saturated and then crystallized by rolling in sugar, drained for storage. Falls under HTS 2006.00.90.00 as other vegetables/fruit preserved by sugar in crystallized form. Popular as a chewy confection or baking ingredient.
Drained Candied Pineapple Chunks
Pineapple chunks preserved by cooking in sugar syrup, then drained and partially crystallized. Classified in HTS 2006.00.90.00 as other sugar-preserved fruits that are drained or crystallized, excluding specific citrus or melon. Used in fruitcakes and confections.
Sugar-Preserved Kumquats
Whole kumquats cooked in heavy sugar syrup until glacé-like, then drained. HTS 2006.00.90.00 covers these as other citrus fruit preserved by sugar, drained or crystallized (not fitting 2006.00.20 specific citrus). Decorative in desserts.
Glacé Apricots
Apricot halves slowly cooked in graduated sugar syrups to achieve glacé preservation, drained and ready for use. Under HTS 2006.00.90.00 as other drained, glacé fruits preserved by sugar. Ideal for fruitcakes and pâtisserie.
Crystallized Rose Petals
Edible rose petals preserved by sugar, painted with syrup and rolled in caster sugar for crystallization. HTS 2006.00.90.00 includes other plant parts preserved by sugar, drained or crystallized. Used as cake decorations.
Drained Glacé Figs
Whole or halved figs preserved by sugar glacé process, cooked and drained. Classified HTS 2006.00.90.00 as other sugar-preserved fruits. Traditional in Mediterranean pastries.