How to Dry Candied Fruit

Candied fruit makes a delicious gift.

Candying fruit is a preservation technique that has been used for centuries. Sugar syrup replaces the water inside sliced and chopped pieces of fruit. Pineapple, cherries, citrus fruit, kiwi fruit, kumquats and berries are some of the fruit ideal for the process. Candied fruit is ideal for decorating and is delicious when used in cakes and cookies. It is stored dry or in its own syrup. Blanching citrus fruit is a necessary step to get rid of the bitter taste found in the rind. Candied fruit makes an ideal gift for Christmas, Thanksgiving and Easter.

Things You'll Need

• 3 cups of sugar
• 3 cups of water
• Fruit
• Soft toothbrush
• Vegetable knife
• Saucepan
• Spoon
• Sieve
• Plate
• Airtight container

Instructions

Fruit Preparation

1. Wash and rinse all fruit to remove dirt and debris.

2. Peel all citrus fruit -- orange, lemon, grapefruit and lime. Do the same to fruit with a harder consistency -- apple, kiwi and pineapple. Remove cherry pits. Keep the fruit peel for candying if you desire.

3. Slice all fruits into small bite-sized pieces or strips, but keep cherries and berry fruit whole. Prick cherries, cranberries and strawberries and raspberries all over with a clean pin. It will prevent them from popping and allow the sugar water inside. Cut fruit peels into small strips.

Blanching Citrus Fruit

1. Put the fruit in the saucepan and pour in cold water, enough to cover the contents.

2. Boil the water and then pour it away.

3. Repeat this procedure five times to remove the bitterness within the fruit skin.

Candying Process

1. Fill an empty saucepan with enough water to cover the fruit and boil it.

2. Pour in the sugar and stir with the spoon until the water is clear and the sugar dissolved.

3. Add the fruit and simmer for up to one hour. Resist the temptation to stir to prevent crystals developing. The fruit is ready when it looks semi-transparent.

4. Turn the heat off and drain the saucepan.

5. Pour a little sugar of your choice: superfine, confectioners' or table, onto a plate. Remove the fruit from the saucepan and roll each piece into the sugar, tapping lightly to remove the excess.

6. Lay the fruit on a rack so it can cool fully.

7. Refrigerate or keep in an airtight container.

Tips & Warnings

• When blanching the fruit, hold a plate or sieve over the mouth of the pan to prevent small pieces of fruit from flowing down the drain.

• Use fresh, ripe fruit.

• Buy organic fruit that is free from pesticides.

• Check that citrus and apples are free of a wax covering. It will be hard for the sugar solution to get inside the fruit with a protective barrier.

• Use a soft brush, such as a new toothbrush, to wash fruit with skin strong enough to withstand it.

• Place a sheet of paper under the rack as the fruit is drying. It will catch sugar falling off as the fruit dries.

• When slicing fruit peel, cut away as much pith (white fleshy part of citrus fruit) as possible.

• Do not put a mixture of fruit into the saucepan. It will cause the flavors to blend. Make individual fruit batches.

• There is no need to blanch pineapple, cherries and soft fruit.

References

• The Cook's Thesaurus: Candied Foods
• Tnau Agritech Portal: Horticulture Fruits

Resources

• All Recipes: Candying Fruits
• What's Cooking America: Basic Simple Sugar Recipe - How to Make Simple Syrup