From home cooking to the world's streets: candied fruits that enchant

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Candied fruit is a sweet treat that dates back centuries and is present in many cultures around the world. This method of fruit preservation involves treating fresh fruit with sugar or honey, creating a durable, sweet and tasty snack.

Why is fruit candied?

Fruit candying is a preservation method that allows fruit to be stored for a long time. This process was developed mainly for practical reasons:

• Extending shelf life: candying prevents the fruit from spoiling, allowing it to be eaten out of season.
• Preserving flavour and freshness: Sugar acts as a natural preservative, preserving the flavour and texture of the fruit.
• Adding flavour: Candying can enhance the natural sweetness of fruit and add an extra dimension of flavour.
• Culinary use: Candied fruit is widely used in confectionery and culinary applications, as a decoration or as an ingredient in various desserts.

Which fruits can be candied?

Practically any fruit can be candied, but some types are more popular because of their texture and taste.

• Oranges, lemons and grapefruit are often candied for their firm skin and unique flavour.
• Berries: Cherries, strawberries, raspberries and blueberries are ideal for candying because of their sweetness and intense flavour.
• Tropical fruits: Pineapples, mangoes and papayas are also often candied for their exotic flavour and texture.
• Other fruits: Apples, pears, plums, figs and even nuts can be candied to create unique snacks.

RECIPE FOR THE JAPANESE WAY OF CANDYING FRUIT - TANGHULU

Tanghulu is a popular Chinese snack that is also widespread throughout Asia. It is a candied fruit coated with a thin, hard sugar shell, which gives a satisfying crunch when bitten. Although hawthorn berries are traditionally used, other fruits can also be used for tanghulu.

Ingredients for tanghulu

• Fruit: Tanghulu traditionally contains hawthorn berries, but you can use any fruit of your choice. We recommend grapes, strawberries and blueberries, as the acidity and sweetness go well with the sugary peel.
• BAM Natural sweetener without calories: The original dessert uses white sugar, but this time we have replaced the sugar with BAM Natural sweetener. The natural sweetener creates a hard sugar coating and sweetens the fruit, just like sugar.
• Water: Water helps to turn the natural sweetener into a clear syrup instead of a brown caramel one.

Preparation procedure

1. Preparing the fruit

First wash the fruit and dry it completely. If the fruit is wet, the sugar coating will not stick. Remove any leaves, stems, peel, seeds or other inedible parts. If you are using larger fruit, cut it into smaller pieces. Then skewer the fruit on sticks. We recommend that you skewer no more than four pieces per stick to make it easier to work with. When the fruit is ready, set it aside.

2. Preparing the sugar syrup

To make the sugar coating, mix the natural sweetener and water in a small saucepan over low to medium heat in a 3:1 ratio. Do not stir the mixture as stirring will cause air bubbles to form, which will lead to the sugar crystallising. The crystallised sugar will be cloudy and grainy instead of clear and smooth, which is what we want for tanghulu. Bring the mixture to the boil and simmer until it is thick like syrup and amber in colour. This takes about 10-20 minutes.

3. Testing the sugar syrup

Since tanghulu cannot exist without a hard crunchy sugar coating, it is important to test the syrup. To do this, drop some of the syrup into ice water with a spoon. If the syrup hardens within a few seconds and cracks when you bend it, it is ready to use. If it dissolves in the water or is soft and pliable, leave the syrup to simmer a little longer and test again.

4. Dipping the fruit

When the syrup is ready, quickly dip the fruit sticks into it. Tilt the pan and rotate the sticks to ensure that the fruit is completely covered with a thin layer of sugar. Then remove the stick from the syrup and give it a quick twirl to evenly distribute the sugar coating and let the excess sugar drip back into the container. The quick swirling and dripping is important as you don't want the sugar coating to get too thick and cause you to break a tooth during a bite.
Immediately dip the stick in ice water to harden the sugar. Then place the stick on a plate or in a jar to keep it upright. Repeat the process with all the fruit sticks.

It is important to work quickly so that the syrup does not burn or crystallise. If this happens, you cannot fix the syrup and will have to make a new mixture. Tanghulu is best immediately after preparation.

Candying fruit is more than just a way of preserving; it is an art that transforms natural flavours into sweet, lasting treats. Tanghulu is just one example of how simple processes can lead to stunning results. Experiment with different fruits and processes and discover how candied fruits can enrich your kitchen and sweet delights.