Are there any benefits from candied fruits? How to make candied fruits correctly Candied fruits, what are they made from?

Today many people know what candied fruits are. They are usually sold in the dried fruit department and at the same time are very popular. What are candied fruits made from? Mainly from fruits. These can be pineapples, plums, dogwoods, melons, cherries, papaya and much more.

The history of the appearance of candied fruits

Easterners knew exactly what candied fruits were made from. It was from there that this sweetness came to us. At one time, residents of eastern countries learned to store exotic fruits in hot weather in a non-traditional way. They boiled them in syrup and then dried them. This is how candied fruits appeared. Initially, they appeared on the tables of only rich people; for a long time they were considered a luxury inaccessible to ordinary peasants. What can we say about the inhabitants of Europe, who for a long time did not know about the existence of some candied fruits there. Then merchants began to earn a lot of money from such a product. It was they who began to supply candied fruits to European countries, replenishing their wallets with decent sums. It took some time until local craftsmen learned to prepare candied fruits themselves.

If we talk about Russia, real candied fruits appeared here much later, however, in the 14th century, local residents already knew how to make something similar, the so-called “dry jam”. True, they forgot about it afterwards, and then candied fruits went on sale, and there was no reason to return the old traditions. Currently, candied fruits are widely used in cooking as additives and simply as a means of decoration.

How candied fruits are made

Today, in fact, the process of making candied fruits has not changed significantly. The fruits are first washed well and dried. They are then dipped in rich sugar syrup and cooked for a long time. At the next stage, the fruits, thoroughly soaked in syrup, are dried, after which they become similar to what we can see in the store. As you have already noticed, there is nothing difficult about preparing candied fruits yourself. What are candied fruits made from at home? From apples, plums, pears, and much more. Candied oranges are very tasty, or more precisely, from their peels, which we usually throw away.

Here's a simple recipe: Wash five or six oranges, dry them, then peel them and cut them into thin strips. Place the crusts in a saucepan, cover with cold water and cook for about twenty minutes. After this, the water is drained and new water is added. Repeat this 3-4 more times. This is necessary so that the bitterness leaves the peel. Prepare sugar syrup from two glasses of sugar and one glass of water. Add one tablespoon of butter to it. Well, at the very end, lower the orange peel and continue cooking until the peel absorbs most of the syrup.

After cooking, place the peel on a plate sprinkled with powdered sugar. That's all, delicious candied fruits are ready.

What else are candied fruits made from? For example, you can make them from ginger. Take five hundred grams of ginger root (only very fresh), two and a half glasses of sugar.

Thinly slice the pulp of the pre-peeled ginger. Place the slices in a saucepan and fill with water (plenty of water). For the first time, boil the ginger without sugar, drain the water, and instead pour in new water in the amount of 2/3 cup. Also add sugar to the pan and cook over low heat, stirring constantly. Cook until the ginger slices are almost translucent and almost dry. Place slices on parchment paper, then onto a greased wire rack. Place the slices in the oven to dry for thirty minutes. After this, roll them in sugar and dry them a little more. Candied ginger is ready.

Be sure to try cooking pears too. In winter, when there are already not enough vitamins, such dried fruits will come in handy more than ever.

Pears and apples, oranges and grapefruits, peaches and apricots, kiwis and pineapples... Almost any fruit can be turned into healthy treats. It will take less than a couple of hours to prepare candied fruits, but how many tea parties with your family await you ahead! Cakes, muffins and cookies are prepared with candied fruits, they are added to puddings and served with chocolate fondue, and they are used to decorate dishes. Eat them as a snack with tea or add them to baked goods and desserts - it's up to you.

The essence of preparing candied fruits is simple - the water contained in fruits and berries must be replaced with sugar, which is an excellent preservative. The most important thing in this matter is not to rush.

To make candied fruits tasty and aromatic, carefully select the fruits for them. For cooking, you need fully ripe fresh fruits, without damage to the skin or dents.
Before boiling in syrup, the fruit can be blanched by submerging it in boiling water for about 30 seconds. More fragile ones (like peaches) will only need 15 seconds. Blanching will allow the fruit to retain its color and will also partially break down the fibers, making them more permeable. This way they will cook faster.
You can add spices to the sugar syrup to give the candied fruits a more piquant taste. Anise, cloves, cinnamon and cardamom are excellent.

Be extremely careful when preparing. Boiling sugar syrup leaves painful burns. As soon as the liquid boils, immediately reduce the heat.
An important question is how long to cook candied fruits in syrup? The time may vary as it depends on the thickness of the slices. It is better to focus on appearance - when the candied fruits become translucent, feel free to take them out of the pan. The proportion should be approximately this: 80% sugar, 20% fruit fiber. If the sugar concentration is higher, the candied fruit will crumble.
After cooking, it is important to dry the candied fruits thoroughly to prevent them from becoming moldy. Usually they are dried on a wire rack, and parchment paper is placed under it, onto which excess syrup flows. After drying, do not forget to roll the candied fruits in sugar or powdered sugar.
The syrup left over after preparing candied fruits can be used, for example, to soak cakes or sweeten tea and cocktails.
It is best to store candied fruits in an airtight container between sheets of parchment paper or in a glass jar. Stored in a cool, dry place or refrigerator, they will stay fresh for six months.

Candied pear

Ingredients:

Pear 3 pcs.
Powdered sugar 6 tbsp. l.

Cooking method:

1. Cut the pears into thin slices.

2. Sprinkle each slice with powdered sugar on both sides and place in a baking pan lined with parchment.

3. Preheat the oven to 180 degrees and bake the slices for 15 minutes, then carefully turn them over and bake for another 15 minutes.

4. Remove the slices from the oven, transfer them to a wire rack and let dry completely.

Candied pears go well with blue cheese and lightly toasted walnuts in a dry frying pan. Serve this trio to the table, and your guests will definitely not remain indifferent.

Spicy candied mandarin oranges

Ingredients:

Tangerines 3 pcs.
Sugar 2 cups
Water 2 glasses
Anise 3 stars
Cloves 1 pinch
Chili pepper 1 pinch

Cooking method:

1. Cut off the top and bottom of the unpeeled tangerines, then cut them into thin slices.

2. Pour water into a saucepan, add sugar, chili pepper, anise and cloves. Mix thoroughly.

3. Place the tangerines in the pan, bring the syrup to a boil, then leave on low heat for 30 minutes. The peel of the tangerines should become soft and the slices should be translucent.

4. Remove the slices from the syrup and pat dry. Candied fruits are best placed in a glass jar. They will keep in the refrigerator for 3 weeks.

By the way, a hot treat will be an excellent addition to goat cheese. Carefully place the hot tangerines on the cheese, pour over the sauce and sprinkle with chili pepper. The original snack is ready!

Candied ginger

Ingredients:

Fresh ginger (sliced, peeled) 1 glass
Sugar 1 cup
Water 1 glass

Cooking method:

1. Peel the ginger and cut it either into thin slices or long strips.

2. Pour water into a saucepan, add sugar and ginger.

3. Bring the syrup to a boil and leave the ginger to simmer for about 30 minutes until the slices are soft. It may take a little more or less time, depending on the thickness of the pieces.

4. Remove the ginger slices from the syrup and place on a wire rack. Let them dry until tacky. This is very important! Once the ginger is sticky, roll it in powdered sugar or sugar and place in an airtight container.

Candied ginger can be stored for 3 months.

How to choose the right ginger for candied fruits?

Ginger should be hard, smooth, with thin skin and a characteristic aroma. It is important that none of its parts are dried out or wrinkled. Spots, wrinkles and visible fibers indicate that the root is no longer fresh.

The most useful substances are in the long roots, so preference should be given to them. To check the quality of ginger, gently peel off some of the skin with your fingernail. If you immediately smell a spicy aroma, the root is fresh.

Dried fruits or berries with a residual moisture content of 20%. Common dried fruits: dried apricots (apricots, kaisa), figs, raisins, dates, prunes. But not everyone knows what candied fruits are - the younger brothers of dried fruits - and how they are prepared. Let's see what makes this amazing product special.

Effect on the body:

- normalize digestion, heart function (dried apricots);
-establish metabolism, restore strength, fight cancer (figs);
- serve as a disinfectant, lower blood pressure, increase immunity, calm the nervous system (prunes);
-increases the functioning of the heart and kidneys (raisins);
-increase hemoglobin, optimize the amount of glucose in the blood, lower temperature (dates).

What are candied fruits made from?

Candied fruits are chopped pieces of fruits, vegetables, berries, cooked in sugar syrup. This amazing product came to us from the East.
Due to the hot climate of the countries of the historical homeland of candied fruits, candied fruits made it possible to “preserve” fruits and preserve the harvest. In Rus' this product was called “dry jam”.

Candied fruits are a delicacy that has won the hearts of both children and adults. Fragrant pieces of fruit pulp, boiled in a very rich sugar syrup, have a wonderful taste, unique aroma and can be used not only as an independent delicacy, but also as an ingredient in sweet pastries and a variety of desserts. Fruits soaked in sugar syrup are often used to decorate rolls, puff pastries, cookies, pastries and cakes. They are also added as a filling to yeast, shortbread, biscuit, cake and butter dough.

Today, candied fruits are not in short supply. They can be purchased at any supermarket, confectionery shop or bazaar, both packaged and in bulk. However, today's candied fruits - bright "cubes and sticks" - are dry and coarsely fibrous, and have a sickly sweet taste.

The question arises: what are they made of? Very often, manufacturers put the label “tropical sweets”, which does not contain anything specific about the product. And the consumer can only guess what is hidden behind this attractive name.

Candied papaya: if eaten in this form, you can get rid of pain due to joint and spinal diseases. The composition includes iron, which relieves a person from anemia. Often, doctors prescribe it to patients suffering from insomnia. But more benefits from berries come from the digestive process. It normalizes the gastrointestinal tract and fights extra pounds.

Candied Melon: First of all, the sweet treat contains a high content of a special form of iron. It is unique in that it is perfectly absorbed by the human body and does not cause side effects.

Candied coconut: combines a complex of minerals, carbohydrates, organic acids and fiber contained in candied coconut, making this dessert not only tasty, but also beneficial for human health. In particular, regular use of this product can significantly reduce the likelihood of the occurrence and development of diseases of the cardiovascular system. In addition, candied coconut has a tonic and immunostimulating effect, lowers cholesterol levels in the blood, and improves the functioning of the gastrointestinal tract.

Candied pineapple: like fresh pineapple, they are a valuable source of potassium, calcium, magnesium, zinc, iron, and in addition, B vitamins, vitamins C, A, PP and healthy dietary fiber, which improve the functioning of the stomach and are an effective sorbent that removes harmful waste products, poisons and toxins are removed from the body. In addition, candied pineapple helps remove puffiness, increases the body's energy and improves mood.

Important: each piece should be easily separated from the other, maintaining its characteristic shape. If the slices stick to each other, it means that the production and drying technology was not followed.

The company "BESTEK-Engineering" develops and selects equipment from both its own production, a number of domestic manufacturers, and foreign suppliers. The technology for organizing production depends only on what kind of final product you want to receive.

We can supply you with a complex line for processing and production, as well as subsequent packaging of candied fruits and dried fruits, or, if desired, it can be jams, confitures, or individual pieces of equipment.

The first fruits in sugar were prepared by confectioners from citrus zest. Later, apples, pears, and berries began to be used in recipes. The finished products were completely natural. Nowadays, dyes and preservatives are increasingly added to factory-made fruit treats. Bright cubes are a popular children's dessert, so the benefits and harms of candied fruits is a question that requires study.

What are candied fruits

A sugar-soaked delicacy is prepared from any fruits, vegetables and even nuts. They are cut into small pieces and blanched in sugar syrup for several minutes. This manipulation is repeated several times. They are then dried in the oven or naturally. Sprinkle the finished slices with powdered sugar to prevent them from sticking together.

This method of preparing fresh fruit turns it into a confectionery product that contains nothing except sugar. Their beneficial properties are still preserved - candied fruits are not as harmful to the body as other desserts.

Types of candied fruits

Modern industrial technologies are different from home ones. Thanks to this, new types of fruits in sugar appeared.

Folding. After simmering in a solution of sugar and water, the fruits are filtered and sent to the oven. After drying, a hard crust appears on their surface.
Candied. Prepared fruits are immersed in concentrated sugar syrup, cooled to 90 °C, for 6 hours. Afterwards they are dried at a temperature of + 35–40 ° C until a crust and glaze are formed.
Circulated. The fruits are immersed in sugar syrup for a few minutes and stirred. Afterwards, drops of sweet liquid are released on their surface. So that it does not glass and evenly envelops each slice, fruits soaked in sugar syrup are sent to special dryers and simmered at a temperature of +50 ° C. Afterwards the finished product is blown with cold air.

Candied and replicated are glazed types of candied fruits and differ only in production technology. Candied fruits produce a light and transparent glaze. They are considered healthier because they are not boiled or dried at high temperatures. They do not lose their properties.

Important! Not all vegetables and fruits are suitable for making candied fruits, but only those with dense pulp, which is why there is no kiwi in sugar. Instead, they use unripe pineapple, generously seasoned with dyes and flavors.

Chemical composition and calorie content of candied fruits

Apart from the fruit itself and sugar glaze, the finished product should not contain any additional food additives. The bright color and chemical smell indicate the use of dyes and flavors in production. Such candied fruits can cause irreparable harm to health.

Chemical composition of glazed fruits:

vitamins: A, B, C;
organic acids;
minerals: potassium, magnesium, iron.

All these substances are contained in very small quantities. The properties of vitamins and microelements are such that most of them are destroyed during heat treatment.

Nutritional value of candied fruits:

proteins – 0.41%;
fats – 0.08%;
carbohydrates – 99.51%;
calorie content – 322 kcal per 100 g.

It is clearly seen that this is a carbohydrate, high-calorie dessert. The glycemic index of candied fruits is 75 units. Carbohydrates from them are quickly absorbed into the blood, increasing sugar levels and contributing to obesity.

Important! The maximum glycemic index value is 100 units. This is the same indicator for glucose.

A value of 75 units indicates that candied fruits and berries are also a confectionery product. Their use must be limited due to health risks.

What are the benefits of candied fruits?

Candied fruits contain fiber. It is found in fresh fruits and berries and is not destroyed during processing. Its beneficial properties: improve intestinal function, cleanse the body of accumulated toxins.

Fruits prepared by natural glazing and drying retain beneficial vitamins and microelements. Heat treatment kills vitamin C, while others - A and B - are not afraid of boiling.

People engaged in heavy physical and mental work benefit from carbohydrates in large quantities. Candied fruits are an ideal product for them. Patients during the recovery period are also shown enhanced nutrition.

It is necessary to consume glazed fruits for various types of diseases only after consultation with your doctor. Only he can determine their benefit or harm for his patient.

Candied fruits are lower in calories than sweets. For people who adhere to a healthy diet, nutritionists even recommend consuming small amounts of them as a healthy snack.

For those with a sweet tooth who are unable to give up eating confectionery, they can be replaced with glazed fruit. The calorie content is low compared to candy, but there are more benefits. Modern technologies for preparing glazed fruits make it possible to preserve most of the beneficial properties of candied fruits.

Sweets made from vegetables: beets, carrots contain less carbohydrates, but more fiber. They are healthier than their fruit variety.

Is it possible to eat candied fruits while losing weight?

Due to the increased concentration of sugar, this product can hardly be called dietary. The lowest calorie glazed fruit contains 216 kcal. For comparison, chocolate has 500 kcal. Replacing sweets with candied fruits when losing weight will be correct and effective. The harm and benefits of candied fruits for the body are not comparable with the same indicators of confectionery products.

Beneficial properties of candied fruits for weight loss

The following beneficial properties are significant for weight loss:

A person on a diet has problems with bowel movements. The coarse fiber found in fruits will cleanse the body gently and quickly.
Dietary restrictions during weight loss can be harmful and lead to loss of vitamins and microelements. Some of them: A, B, PP, as well as potassium, magnesium, iron, zinc are stored in fruits and will usefully replace any useless confectionery product. Microelements help speed up metabolism, which is important when losing weight.
A person who restricts his diet is more susceptible to respiratory diseases than those around him. Candied citruses and ginger help strengthen the immune system and have natural antiseptic properties.
Ginger and pineapple slices in syrup help break down fatty tissue. This is the benefit of candied fruits for women, who, according to statistics, are more likely than men to suffer from a sweet addiction.

With a total calorie intake of 1200–1400 kcal, no more than 50 g of candied fruits are eaten per day. They will only bring benefits: no vitamin deficiency, loss of strength, or stress associated with carbohydrate restriction. The harm from food abstinence is minimal.

At what age can candied fruits be given to a child?

Sweets can be harmful to children under 3 years of age. Parents often forget about this threat and sweeten children's meals at an earlier age. The amount of sugar consumed by young children is 40 g per day.

Based on this, a child can eat no more than 2 tbsp. l. sweet fruits a day. But this is only after 3 years; it is better not to offer candied fruits to younger children. A consultation with a pediatrician is required regarding introducing a new food product into a child’s diet.

How to eat candied fruits without harm to health

The amount of carbohydrates in a person’s daily diet should not exceed 50%. Depending on your lifestyle, work activity, and desire to lose weight, this figure may be more or less.

Candied fruits, like any carbohydrate food, are best consumed in the first half of the day. This way the calories will be consumed and will not end up as fat on your sides. There are no restrictions for people engaged in heavy physical labor. Candied fruits will only bring benefits in the form of additional energy.

This fruity treat will be a complete mid-day snack. You can replace sweets with it and wash it down with unsweetened tea. Nutritionists do not recommend consuming this product after 2 p.m. If an evening workout is just around the corner, a handful of candied fruits (20-30 g) won't hurt. One of the beneficial properties: decreased appetite. The daily intake of candied fruits should not exceed 50 g for those losing weight and 100 g for everyone else.

Candied fruits in cooking

Confectioners use brightly colored pieces of fruit to decorate their products. At home they are added to cereals, yoghurts, and ice cream. Candied fruits will give baked goods a piquant taste and aroma. In the preparation of Easter cakes, candied fruits are used for decoration; they are used to flavor the dough during kneading. Italian crispy cantucci cookies are prepared using only a large amount of fruit and nut sweets.

How to cook candied fruits at home

Homemade candied treats cannot be stored for a long time. It should be prepared in small quantities. The easiest way to prepare candied fruits is from citrus peels, but you can also use slices. They are cut into medium-sized pieces so that they do not fall apart. Then put in ice water for a few minutes.

Preparation of syrup: take 1 part of water and refined sugar, mix until it is completely dissolved. Dip chilled fruits into this liquid and place the pan on low heat. Cook them for an hour, without bringing to a boil. Afterwards, the slices are thrown into a colander and the syrup is allowed to drain.

At this time, preheat the oven to 50 °C, cover the baking sheet with parchment paper. Place pieces of boiled fruit on it in one layer. Leave to dry in the oven with the door open for 5 hours.

After this time, the cooled product is ready for use. The benefit of candied fruits prepared at home is its naturalness. It is important to store them correctly: in a dry, dark place at a low temperature so that the fruit does not lose its properties.

How to distinguish natural candied fruits from fakes

Housewives who prepare this delicacy at home know that when cooked, fruits lose their color. Store-bought dessert should also not be bright.

If you have any doubts when purchasing, you can take 10–20 grams of candied fruits for testing. At home, place them in hot water and stir. If they have not dissolved, they contain fruit. The liquid in the glass should not turn a bright color. Red or green water indicates the use of chemical dyes.

Conclusion

The benefits and harms of candied fruits lie in their composition and method of preparation. Everyone can eat such fruits, but in small quantities. High-quality store-bought or home-made ones will replace harmful sweets. The main thing is not to make a mistake with your choice and purchase a healthy, natural dessert.

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Cooking method:

Wash the apples, peel and core them, cut into semicircular slices or slices. Prepare syrup from sugar, water and citric acid, boil for 5 minutes. Add apples, boil for another 5 minutes, then remove from heat and leave for 3-4 hours. Repeat the procedure 4-5 times. Place the apples in a colander to drain the syrup. Dry in the oven at 50 °C for 4-5 hours. Ready-made candied fruits prepared at home can be rolled in sugar.

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Strawberry candied fruits.

Ingredients:

1 kg strawberries
250 g sugar
5 g citric acid
powdered sugar

Cooking method:

For this recipe for homemade candied fruits, large strawberries need to be sprinkled with a mixture of 200 g of sugar and citric acid. When the berries release juice, place them in one layer on a clean baking sheet and pour over the juice. Sprinkle the remaining sugar on top of the berries. Place the baking sheet in the oven preheated to 200°C. After the mixture boils, reduce the temperature in the oven to 1–80 °C. After 20 minutes, remove the baking sheet, roll each hot berry in powdered sugar, place on parchment in one layer and let dry. After a day, bring the syrup remaining on the baking sheet to a boil, dip each berry in it, place it on parchment and let it dry. Store candied berries at room temperature.

Ingredients:

1 kg pears
1 kg sugar
600 ml water
juice of 1 lemon

Cooking method:

For candied fruits at home, according to this recipe, large hard pears need to be cut into halves or slices, small fruits should be pierced in several places with a fork and blanched in boiling water for 8-10 minutes, then quickly cooled in cold water. Pour 1 kg of sugar into the water where the pears were blanched, stir and pour this syrup over the cooled pears for 3-4 hours. Then put on fire, bring to a boil, boil for 5-8 minutes and set aside for 8 hours. So, taking long breaks , boil the pears 3-4 times for 5-8 minutes until they become transparent. At the end of cooking, add lemon juice. Then place the pears in a colander, let the syrup drain and dry in the oven at 40°C.

Ingredients:

1 kg plums
1 kg sugar
500 ml water

Cooking method:

Before making candied fruits at home, plums need to be washed, cut in half, and pits removed. Prepare sugar syrup. Place the plum halves in the syrup, bring to a boil and cook for 3 minutes. Remove from heat and leave until completely cool. Repeat the procedure 3-4 times. Then drain the plums in a colander and let the syrup drain. Place the prepared plums on a wire rack and dry in the oven at a temperature of 70-75 ° C for 5-6 hours. Sprinkle the dried plums with powdered sugar and store in a sealed container.

Ingredients:

1 kg melon pulp
1.2 kg sugar

Cooking method:

Cut the melon pulp into slices 2-4 cm thick, sprinkle with sugar and leave for 8 hours. Drain the resulting juice, boil it until thick, pour it over the melon slices and leave again for 8 hours. Repeat the procedure 3-4 times until the melon slices become transparent. Place them in a colander and let the syrup drain. Place the melon slices on a baking sheet and dry in the oven at 40°C. Sprinkle the candied fruits prepared according to this simple recipe with sugar and store in a glass container with a lid.

Ingredients:

1 kg pumpkin
1 orange
800 g sugar
200 ml water

Cooking method:

Wash the pumpkin, remove the peel and seeds, cut into cubes or cubes, sprinkle with a small amount of sugar and leave until the juice releases. Drain off the released juice. Wash the orange, pour boiling water over it, cut into small pieces along with the peel, remove the seeds, add boiling water and cook for 10 minutes. Add sugar, cook over low heat until it is completely dissolved. Pour boiling syrup over prepared pumpkin pieces and cool. Place the cooled mixture on low heat and cook until transparent. Remove the boiled pumpkin pieces from the syrup, dry in the oven over low heat, and roll in powdered sugar.

Ingredients:

2 kg tangerines
500 g sugar
250 ml water

Cooking method:

Before making homemade candied fruits, tangerines must be thoroughly washed and peeled. Pour water over the peel, leave for 6 hours, then drain the water, add fresh water, leave for another 6 hours. After the specified time, drain the water, add fresh water, bring to a boil and boil for 5 minutes. Drain the boiling water, place the peels on a towel, pat dry, and cut into strips. Boil the syrup, lay out the strips of peel, bring to a boil. Cook over low heat for about 1 hour, until the syrup has almost evaporated. 5 minutes before the end of cooking, you can add a couple of tablespoons of lemon or orange liqueur. Dry the candied fruits in the oven at 40°C.

Look at the photos of candied fruits prepared according to these recipes:

Candied lemon peels.

Ingredients:

1 kg lemon peel
500 ml water
2.5 kg sugar

Cooking method:

To use this recipe for preparing candied fruits, you need to cut the lemon peel into thin strips, soak it in cold water for a day, changing it every 4 hours. Then pour boiling water over the peels, blanch for about 15 minutes, and drain in a colander. Add sugar to the water where they were boiled and prepare syrup. Place the peels into the boiling syrup and cook at low simmer for 15 minutes. Then remove from heat and leave until completely cool. Repeat the procedure 3-4 times. Place the crusts in a colander and let the syrup drain. Place the prepared crusts in one layer on a baking sheet and dry in the oven at 50 °C for 3 hours.

Candied pineapple.

Ingredients:

500 g pineapples
100 g brown sugar
10 g vanilla sugar
4-5 g cinnamon

Cooking method :

Before preparing such candied fruits at home, the prepared pineapple pulp must be cut into very small pieces, placed in a saucepan and simmered until the liquid evaporates. Add sugar, cinnamon, mix. When the mixture thickens and becomes sticky, remove from heat and cool. Form small balls from it and roll in powdered sugar. Store in a closed container.

Ingredients:

500 g carrots
400 g sugar
300 ml water
vanilla
powdered sugar

Cooking method:

Wash the carrots, peel, cut into small slices, add water, cook for 5-7 minutes over medium heat. Strain the broth and use to make syrup. Pour 150-1 80 ml of broth into a saucepan, add sugar, vanilla, put on low heat and, stirring, bring to a boil. Place carrots in boiling syrup, cook over low heat until the slices are translucent, stirring occasionally. The syrup should almost completely boil away. Place the carrot slices in an even layer on a flat dish and leave to dry for a day or dry in the oven on low heat. Roll cooled homemade candied fruits in powdered sugar.

Ingredients:

1 kg green tomatoes
1 kg sugar
250 ml water
50 g orange zest

Cooking method:

Before making candied fruits according to this recipe, you need to chop the tomatoes, remove the seeds, and wash them. Pour in water, bring to a boil, boil for 5 minutes. After this, drain the water, pour cold water over the tomatoes, bring to a boil and simmer for 5 minutes. Repeat the procedure 3 times. Then place the tomatoes in a colander and let the water drain. Prepare sugar syrup, add tomato slices and cook in 2 batches for 10-1 2 minutes with a break of 10-1 2 hours. During the last cooking, add orange zest. Remove the prepared slices from the syrup and dry at room temperature for 24 hours.

Ingredients:

1 kg chokeberry
1 kg sugar
250 ml water
citric acid and vanillin to taste

Cooking method:

To prepare such candied fruits at home, chokeberries need to be soaked in cold water for 24 hours, changing the water after 1-2 hours. Prepare sugar syrup, put the rowan in it and cook over medium heat until tender. At the end of cooking, add citric acid and vanillin. Remove the berries from the syrup, place on a sieve, and leave overnight. Then dry at room temperature for 24 hours and roll in sugar.

Ingredients:

Persimmon

Cooking method:

For drying, select ripe but firm fruits. Before making homemade candied fruits, persimmons need to be peeled, cut into slices and dried in the sun. Properly dried persimmons develop a coating of sugar and have the appearance and taste of candied fruits. Dried persimmons should not be used for making compotes, as their astringency is restored when cooked.

Here you can see a selection of photos of candied fruits prepared at home according to the recipes on this page: