Task: Question Answering
Input (English): Background Paragraph: Candied fruit, also known as crystallized fruit or glacé fruit, has existed since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months.[1] This process allows the fruit to retain its quality for a year.[2]

The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.[3]. 
Story: Dan harvested lots of fruit and decided to candy some of them to preserve them. He left some fruit fresh for the family to enjoy. He candied apples, pears, plums, and quince. He didn't candy oranges, blueberries, apricots and peaches. 
Question: Which fruit retained their quality longer, apples or apricots?
Output (English): apples.