The cycle of the seasons is the key to reaching the starting point: sweet, ripe fruit at the "right" point, or rather, what we consider to be the right point for the success of our mustard. mustard. The candying process takes 4 days: the fruit, after being peeled and cut by hand, is left to rest with sugar and lemon juice. Every day, it is stirred and the juice obtained is the base from which the final viscous liquid is obtained by blanching.