How to make candied fruits

Candied fruits, these multi-colored pieces of fragrant pulp of vegetables, fruits and berries, boiled in thick sugar syrup, are dietary substitutes for sweets, and are also used for baking and making desserts.

Candied fruits are considered low-calorie and healthy sweets that can be included in the diet without harming the figure. In addition, these are very useful, because in a concentrated form they contain fiber, vitamins, minerals and trace elements.

How to cook candied fruits

Some novice cooks ask the question of what candied fruit can be made from - and in this area you can show all your creative abilities. “Raw materials” for candied fruits are any fruit, from apples and pears to cucumbers and beets, as well as orange, melon and watermelon peels. So, let's learn how to properly make candied fruits at home so that they turn out beautiful, fragrant, soft on the outside and springy on the inside.

fruit pretreatment

Berries, fruits and vegetables are thoroughly washed, cleaned of seeds and cut into small slices - the thinner the pieces of pulp, the better they are soaked in syrup and dried more easily. If you do not know how to cook candied orange, candied fruit and lemon, keep in mind that these products need to be soaked in cold water for about three days, changing the water twice a day to remove bitterness.

Syrup preparation

For 300 ml of water, take 1200 g of sugar and boil the syrup for 10 minutes. The quality of candied fruits depends on the consistency of the syrup - for example, a thick and too strong syrup makes fruit pieces too soft and deprives them of an elastic-elastic core, which is valued in candied fruits. The liquid syrup keeps the fruit from sugaring, so the candied fruit can go bad quickly.

Fruit blanching

Before making candied fruits from pears, pumpkins, apples and carrots, they must be boiled in boiling water. Peaches and apricots are boiled for 3 minutes, apples, quinces and pears - 5 minutes, citrus peels - 7 minutes, carrots and pumpkins - 10 minutes. Melon and watermelon can not be blanched, since only vegetables and fruits with dense pulp are pre-cooked.

fruit cooking

Dip the pieces of fruit in the syrup, bring to a boil, boil for 15 minutes and leave for 12 hours, repeating this cycle three times. For different berries, vegetables and fruits, the processing time may vary - it all depends on the degree of their softness and juiciness. How to make candied watermelon and candied melon if the fruit is very ripe? Do not shorten the cooking time of fruits in sugar syrup, even if they seem juicy enough to you - they will only benefit from this.

Drying candied fruits

Put the pieces of fruit on a sieve or colander to allow the syrup to drain (within 6 hours), then move the candied fruits to a wooden board and leave for 3-4 days, periodically turning them over to dry evenly. Some housewives bring the candied slices to readiness in the oven, but the best candied fruits are obtained in the fresh air under a slight draft.

Ready-made candied fruits can be sprinkled with sugar, powdered sugar and vanilla, and it is better to store them in a tightly closed glass jar - this way they retain their softness and freshness for a long time. Also, candied fruits are good in the form of fillings for baking -,. It is no coincidence that candied fruits are called the second wind of summer, and you will be convinced of this when you drink tea with fragrant candied slices of strawberries, cherries and apples in winter. A sip of sunshine in the winter cold - isn't it magic?