Candied or Crystallized Fruit
Candied or crystallized fruit is one of the oldest recipes in baking and is often used in puddings, cakes, muffins, and other sweet recipes. While store-bought options are available, making it at home allows you to use seasonal fruits and enjoy the rewarding process of creating a crunchy, tender, and...
Ingredients
fruit (pear, orange peel, lemon peel, cherries, watermelon rind)1kg
water1/2L
sugar1kg
Nutrition (per serving)
Calories
387.0kcal (19.35%)
Protein
0.3g (0.7%)
Carbs
100.0g (36.36%)
Sugars
98.0g (100%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Candied or Crystallized Fruit
- Step 1
Choose fruits with a firm texture and medium size. Remove the white pith from citrus peels.
- Step 2
Wash the fruit and pierce it in several places with a skewer. Soak the fruit in a container filled with water for two days, changing the water three times daily.
- Step 3
For orange or lemon peels, boil them in water for about 30 minutes until tender. Drain the fruit and place it in a pot, covering it with water.
- Step 4
Heat the pot over high heat, then gradually lower the heat to warm the fruit slowly without boiling. Remove the fruit as it floats to the surface and place it in cold water.
- Step 5
Drain the fruit and place it in a pot with ½ liter of water and 1 kg of sugar. Add ½ kg of the prepared fruit.
- Step 6
Heat the mixture until it reaches its first boil. Remove the fruit with a slotted spoon and transfer it to a large container. Boil the remaining syrup and pour it over the fruit.
- Step 7
Let the fruit sit until the next day. Strain the syrup back into the pot, heat it, and add the fruit back into the syrup. Once it boils again, remove the fruit and repeat the process.
- Step 8
Continue the process until the fruit has completely absorbed the syrup.
- Step 9
Place the fruit on a rack lined with paper towels and let it dry in a warm place or in the sun. Turn the fruit occasionally to ensure even drying.
- Step 10
Once fully candied, store the fruit in glass jars with airtight lids in a cool, dry place.
Nutrition (per serving)
Nutrition (per serving)
Calories
387.0kcal (19.35%)
Protein
0.3g (0.7%)
Carbs
100.0g (36.36%)
Sugars
98.0g (100%)
Healthy Fat
0.0g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the fruits are firm and fresh for the best results.
Avoid letting the water boil during the initial heating process to prevent the fruit from becoming too soft.
Use a slotted spoon to handle the fruit gently and avoid breaking it.
Dry the fruit in a well-ventilated area to prevent moisture buildup.
Store the candied fruit in airtight containers to maintain its texture and flavor.
FAQS
What types of fruits can be used for candied fruit?
Fruits like pears, orange peel, lemon peel, cherries, and watermelon rind work well. Choose firm-textured fruits for the best results.
How long does it take to make candied fruit?
The process takes about 2-3 days, including soaking, boiling, and drying the fruit.
How should candied fruit be stored?
Store candied fruit in glass jars with airtight lids in a cool, dry place to maintain its texture and flavor.
Can I use less sugar in this recipe?
The sugar proportions are essential for the fruit to absorb the syrup properly. Reducing sugar may affect the final texture and preservation.
Can I dry the fruit in an oven instead of the sun?
Yes, you can dry the fruit in an oven set to a low temperature. Ensure you turn the fruit occasionally for even drying.
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