Hi Brenda, while the freshness of the fruit and whether or not it was ripened on the tree will definitely have an impact on the flavor, I doubt this will affect the softness or firmness of the candied peel much. Of course, I would always try to aim for tree-ripened fruit, if you happen to have that available to you. Drying the candied peels for a day or two at room temperature will likely help them firm up a bit. Some recipes even suggest a quick drying period in a low oven (200°F) for about an hour on a parchment-lined baking sheet before coating them with sugar and letting them continue to dry at room temperature. 

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