A curious fruit is pomelo! Looks like an orange or lemon when cut. Thick rind. The edible part is divided into slices, like all citrus fruits. The partitions are inedible, but can be easily removed with your fingers. The pulp of the fruit has a pleasant consistency. Taste pomelo resembles the taste of all citrus fruits at once, moreover, it is not very pronounced. In a word, pomelo is a fruit that is pleasant in every way. His homeland is China. Actually, we export it from there. Recently, the pomelo has been gaining popularity. Not everyone knows that the thick rind of the pomelo is quite edible. You can make candied fruits from it, but only if you follow some simple advice. Let's prepare these candied peels from the peel of the exotic pomelo fruit.

Step one

For candied fruits, use the entire peel, including the thick white layer. Cut the peel into strips and then into cubes about 1.5-2 cm sides. Place in a saucepan and cover with cold water so that the water covers all the pieces. Now you need the peel to stand for two days. The water needs to be changed two or three times a day. This operation will get rid of bitterness and harsh, not very pleasant aftertaste.

Step two

After the last water has been drained, again fill the pieces with cold water and put on fire. Bring to a boil, boil for a couple of minutes, pour everything into a colander and let cool (you can cool it just in cold water). This procedure must be repeated at least five times until the pomelo pieces are semi-transparent. We put the future candied fruits in a colander for the last time and begin to prepare the syrup.

Step three

To prepare the syrup in a saucepan, combine one cup of water and one and a half cups of sugar. This proportion is considered the most correct, but you can increase the amount of sugar by 50%. The volume of the future syrup should be such that it completely covers the pieces of the pomelo after laying. While stirring, bring the syrup to a boil, and place the pieces of future candied fruits in it. Bring to a boil and watch the time - candied fruits should be simmered in syrup over low heat without a lid for 35-45 minutes (depending on the cut). You need to stir often, so you should not go far from the stove. After the end of cooking, remove the heat, allow to cool slightly and transfer the candied fruits to the grid over a bowl (saucepan). You need a mesh, not a colander. Let the syrup drip, and the candied fruits cool. Literally in an hour, you can proceed to the fourth step. And the drained syrup can be used simply as a syrup. It is noticed that the pomelo peel contains a lot of pectin (a jelly-forming substance). The remaining syrup in the pan turns into an almost solid white fudge.

Step four

Now the cooled pieces of pomelo need to be rolled in sugar (in a bowl) and laid out on a dish on baking paper (parchment). Candied fruits should be dried for at least one day, and preferably two (they should be turned over several times). After drying, put the candied fruit in a jar, close the lid and store in a cool dry place.

If you are not afraid of such a long process of making candied fruits from the pomelo peel, feel free to start cooking!

Candied fruits

This delicacy will be appreciated by both children and adults. These fruits can be purchased at the store, but you can also make yourself. I've always been confused by the color candied fruits that I saw on the shelves. Let's try to cook such a delicacy at home, in our kitchen. Candied fruit often referred to as " candied fruits", although it is still more correct to consider candied fruits a treat made from fruit peels. I will use the term" candied fruits "in this recipe to refer to candied fruits. Candied fruits (or candied fruits) are pieces of fruit boiled in sugar syrup and dried.

Most often candied fruits are made from fruits (fruits and berries) with dense pulp. These are usually pears and apples. But you can also use kiwi, pineapple, mango, strawberry. You can use watermelon rinds (no dark top layer) and melon. Some even make candied fruits from pumpkin. But I suggest making candied fruits only from pears and kiwi.

Candied pears

The pears need to be cut lengthwise and cored. You do not need to remove the skin. Cut all this into slices about 7 cm thick. Dip the slices in boiling water and cook for 10 minutes. Transfer the slices to a bowl of cold water and let cool. Then put the pear slices in a colander.
To prepare the syrup: Mix one part of water (by volume) with 1.5 parts of sugar and bring the mixture to a boil, stirring constantly. In a suitable saucepan, pour the hot syrup over the slices and let stand for about 4 hours. Then simmer for 7-10 minutes over low heat. Leave to cool in the same saucepan for 10-12 hours. Repeat the procedure at least three times (for the last time add citric acid at the tip of a knife). Candied fruit readiness indicator - the slices should become semi-transparent. Place the candied fruit on a wire mesh over a saucepan and cool. The leaked syrup can be used as regular syrup.

Candied Kiwi

Kiwi must be peeled
We cut all this into slices about 7 cm thick.
To prepare the syrup: Mix one part of water (by volume) with 1.5 parts of sugar, citric acid on the tip of a knife and bring the mixture to a boil, stirring constantly. Place the slices in the syrup and simmer over low heat for 3-5 minutes. Leave in the same saucepan until it cools completely. Put the kiwi in a bowl with a slotted spoon, bring the syrup to a boil again, load the cooled kiwi slices and boil again over low heat for 3-5 minutes. Repeat this procedure two or three times. After the last cooking, put the candied fruit on a grid over a saucepan to cool. The leaked syrup can be used as regular syrup.

Cooked candied pear and kiwi fruit must be dried. To do this, roll the cooled slices in sugar and put them on a dish on parchment.Then you can dry the candied fruits at room temperature for several days, turning the slices from time to time (be patient, perhaps the candied fruits will be completely ready only on the 4th day). Drying can be accelerated by placing the food closer to the heat source (next to or above the radiator). A more radical way of drying is in an oven with a half-open door at a temperature of 60-70 degrees. It can take 5-10 hours to dry completely.

As for the composition of the syrup. The proposed proportion is not an axiom. Some recipes suggest mixing one part of water with even three parts of sugar. Basically, you can play with the proportions by decreasing or lengthening the brewing time or the number of brews. Ready candied fruits should not stick to your fingers and bend easily enough, while remaining soft and juicy enough inside. Store candied fruits in any container with a lid in a cool dry place or just in the refrigerator.

Literally in the process of preparing the article, I read on various sites several angry comments from users who did not manage to cook candied fruits. The studio photographs annoyed them the most. So, the photo presented here is real. This is my kitchen and candied fruits are mine too :)))

Citrus jam

Surely everyone has come across a situation when they bought tangerines or oranges to please their family, and the fruits are not tasty. Not sweet enough or not juicy enough. It all depends on the country of origin, the season and the variety. Greece, Spain, Turkey, Morocco, Israel, Abkhazia - we do not always understand the quality of citrus fruits by their appearance.

It turns out that you don't want to eat, but it's a pity to throw it away. There is an exit! You just need to process such fruits by preparing from them jam (confiture). There is some confusion about the name of this delicacy, so the term " jam"in this recipe it is used with some proviso. The preparation method is quite simple and quick, without the use of jelly-forming substances (gelatin, pectin, agar-agar). The resulting product will hardly be called a masterpiece. But such jam very useful for baking, for pancakes, and even for simple sandwiches.

Almost any citrus can be used, but the best set for citrus jam - oranges, tangerines and lemons... Peel the fruit. It will come in handy for cooking candied fruits. Disassemble the fruit into slices, remove the seeds and get rid of the film that covers each slice. Then you will need a blender (simple submersible or powerful, with a capacity). The task is to puree the citrus fruit pieces. As a result, you should get a homogeneous, sufficiently thick mass - the basis for jam. It is advisable to weigh the finished puree - this is important to determine the required amount of sugar. If there are no scales, you will have to somehow determine the weight by eye.

Transfer the citrus puree to a small saucepan and heat. Add half as much sugar to the saucepan as the puree. In my case, the ready-made puree weighs 500 grams. So I used 250 gr. sugar (a little more than a glass). Mix the mashed potatoes and sugar well with a spatula and turn on high heat. You cannot leave the stove for a long time! You need to stir quite often so that the mixture does not burn to the sides and bottom of the pan. The whole cooking process lasts 30-40 minutes. In the process, foam will appear, which can reach the top of the pan. In this case, while stirring vigorously, simply reduce the heat.

At the end of the cooking time, let the jam cool, transfer to a clean jar with a tight lid (it is advisable to sterilize the jar and lid) and refrigerate. The shelf life of this jam is the same as that of any jam.

Mussels in butter-cream sauce

Mussels appreciated by seafood lovers in many countries. Now they are artificially grown in large quantities in aqua farms. By price mussels can be considered the most affordable among seafood. But I think that customers are reluctant to take them because they do not know how to cook them and do not believe in their culinary abilities. Often mussels sold fresh-frozen in shell or already peeled, vacuum-packed or simply by weight. I prefer to buy frozen peeled mussels without shell and precisely by weight, because in this case you can at least somehow assess the quality of the product by eye.

Someone cooks mussels in a simple way - fry them with onions in vegetable oil. Someone just uses mussels to make pilaf. The proposed recipe came to me as a result of the experience of cooking mussels in various ways. This recipe allows you to prepare a high-quality mussel dish with a spicy taste without any special tricks and difficulties. It is not necessary to strictly follow my recommendations. No, of course, you won't get mussels stewed in butter-cream sauce without butter and cream, and you can't do without garlic. Also, do not cook mussels for a long time. Cooking time is 7-10 minutes. The presence of greenery is encouraged, but not required. The selection of herbs can be quite different. Try basil, lemon balm, and cumin. In short, there is room for creativity.

Ingredients:

• Mussels - 300-400 gr. (for 2-3 servings)
• Butter - 70-100 gr.
• Cream - 100 gr.
• Garlic - 3-4 cloves
• Salt to taste
• Spices - oregano, ginger, thyme, or just a selection of Italian spices
• Parsley and dill - dried or fresh.

Before sending the mussels to the consumer, they are not washed. Therefore, the first step in preparing such mussels is to defrost them in water at room temperature, rinse thoroughly in running water and discard in a colander.

The dish cooks quickly, so everything you need in the cooking process should be at hand. Chop the garlic and herbs in advance.

In a small saucepan, melt 20 grams of butter (vegetable oil can be used at this stage). While stirring, lightly sauté the mussels over medium heat. For 2-3 minutes of such frying, a lot of liquid will appear, which needs to be disposed of. Don't wait for it to evaporate. The fact is that the total heat treatment time for mussels should not exceed 10 minutes. Then they become hard. Therefore, the stage of evaporation of the liquid must be skipped and simply, holding the pan in an inclined position, scoop out the liquid with a spoon.

Ingredients:

• Cottage cheese (preferably homemade) - 500 gr.
• Eggs - 3 pcs.
• Sugar - 10 tablespoons (no slide)
• Salt - 1 tsp
• Wheat flour - 350 gr. (slightly more than 2 glasses)
• Vanilla sugar - 1 tsp
• Baking dough - 1 tsp
• Powdered sugar for dusting
• Vegetable oil for frying

Grind cottage cheese with vanilla sugar in a bowl with a fork. Mix chicken eggs in a separate bowl with salt and sugar. Add baking powder. Combine the egg-sugar mixture with cottage cheese. Pour the sifted flour in parts and knead the dough, adding a little more flour so that the dough stops sticking to the hands and sides of the bowl. The dough should be flexible enough to form into donuts.

You need to decide on the dishes for frying donuts deep-fried. From the specified number of ingredients, donuts will turn out well, very much. In any case, in order for a family of 3 people to have breakfast with donuts twice, the amount of ingredients should be halved. Actually, the choice of frying utensils depends on how many donuts you want to cook at one time. You can cook donuts in a deep fryer or in a wok. Donuts should be eaten hot. Therefore, it is wise to use a small stainless steel saucepan (in which eggs are usually boiled) for breakfast for three people. In such a dish, you can quickly, in two or three steps, prepare a sufficient number of donuts.

It is imperative that you add enough oil to the pot (2 cm will do just fine) and keep the oil at a constant temperature before frying. It is believed that the optimum temperature for deep-frying is 180 grams. The temperature is checked in a simple way - a tiny ball of dough is thrown into the butter. The ball should immediately sink to the bottom, then immediately float up and "run" over the surface of the oil, browning quickly enough. This temperature is optimal for frying tempura, pies and the like. But for a very sweet dough with a lot of cottage cheese, the oil temperature needs to be lower. Start with a fire, a little over the minimum.

The easiest way to mold donuts is to tear off pieces of dough, roll them into a ball the size of a ping-pong ball, flatten them into a cake with your fingers, punch a hole with two fingers of one hand and enlarge it again with your fingers. You should get something like "donuts". Donuts molded in this way are fried very quickly - one minute on each side. When frying at the right temperature, donuts should float on top of the oil. Sprinkle the finished donuts with powdered sugar (through a strainer for coffee and tea). Bon Appetit!

Not so long ago, I learned about the existence of a very unusual recipe for making homemade healthy sweets. It all started with the fact that my children brought home candied fruits from school, they were treated to them and they wanted to give me a taste of a new and never before seen delicacy. And I tried :) And the result of that event was this recipe, which you are observing now.

Homemade candied fruits, as you already guessed, we all liked it and I set about looking for a recipe in the hope of making homemade candied fruits from orange peels myself.

Having studied the recipes for making candied orange fruits offered on the Internet, I began to implement the idea. But the preparation of candied orange peels starts the day before the actual start. This is because you first need to get rid of the bitterness in the orange peel, and this is done by soaking the peel in water with the addition of a small amount of salt. After a day or at least 10 hours of such soaking, the bitterness from the crusts leaves and after that you can safely count on the delicious taste of future candied orange fruits.

If you do not take into account the soaking of the crusts, the preparation of candied orange fruits does not take much time. It was very interesting for me to cook them, I was eager to see and taste the result of my labors. And the result did not disappoint me.

Cooking time: 30 minutes

Ingredients:

• 3 oranges (peel)
• 1 tsp salt
• 1 glass of sugar + 5 tablespoons Sahara
• 0.5 cups of water
• 0.3 tsp citric acid

Homemade candied orange peels

Peel off oranges carefully, leaving them as intact as possible. I did this: I cut the peel along the "equator", and then I made the same vertical cut. Then carefully peeled off the peel, making 4 identical pieces of orange peel from each orange. At the same time, the orange themselves remained completely intact and the children and I ate them safely.

We put orange peels in a deep container and fill them with water. Add a teaspoon of salt, stir lightly and leave the crusts to soak in water for a day or less. During this time, the bitterness will go away from the crusts.

It took me a day. Drain the crusts and cut them into nice thin slices.

We send a glass of sugar and half a glass of water to the pan. Let's make sugar syrup. We send the pan to the stove and turn on medium heat. Without interfering, we wait for the complete dissolution of sugar in water and active boiling of the syrup.

Add citric acid and chopped orange peels to boiling sugar syrup.

Cook them in syrup until it evaporates completely and is absorbed into the crusts. Stir the crusts from time to time. It took me about 12-15 minutes for the whole process of boiling the syrup.

We lay out the finished candied orange peels on a sheet of parchment (do not be afraid, they will not stick) and sprinkle them with a few tablespoons of sugar. With our hands we help the sugar to be evenly distributed. Leave the candied orange peels to dry on parchment until the next day.

Now candied orange peels are ready. They retained their scent and color while remaining as bright as the sun. As it turned out, such candied orange peels are very tasty to “nibble” with a cup of tea or coffee. They are also great for baking (they can be finely chopped and added to muffins, muffins, pies).

What is candied fruit, everyone knows. They are pleasant to cook and then store like jewels in boxes and jars. Today, candied fruits from vegetables and fruits are used everywhere: they are added to baked goods, jelly, ice cream and other dairy desserts, including cottage cheese, they are used to decorate various confectionery products, in addition, fruit slices boiled in syrup are sometimes served as an independent sweet dish for tea. or coffee instead of sweets. Candied fruits serve as an excellent filling for muffins, rolls, puffs.

In Russia, candied fruits have also been loved for a long time. Only they were called Kiev dry jam or "balabushki". The first mention of Kiev dry jam dates back to the XIV century. It was brought from Kiev and served at the wedding feast of the Lithuanian prince Yagailo. In 1777, Catherine II issued a decree according to which dry jam made of apricots, strawberries, strawberries, pears, dogwood, cherries, Hungarian plums, rose hips and pink, so beloved by her, was delivered to the court. Every autumn, stagecoaches with boxes and boxes of Russian candied fruits were sent from Kiev to St. Petersburg. In the middle of the 18th century, there was even a separate position - “candy apprentice of the Kiev imperial court”.

The process of making candied fruits has not changed significantly since then. Fruits are well washed and dried beforehand. Then they are dipped in saturated sugar syrup and boiled for a long time. At the next stage, the fruits, well soaked in syrup, are dried, after which they become similar to what we can see in the store. There is nothing difficult about making candied fruits yourself. For this, any fruits, berries, citrus peel with zest, as well as some vegetables, for example, pumpkin, carrots and zucchini, are suitable.

It should be noted that candied fruits and vegetables also have a number of useful properties that many other confectionery products do not have.

Candied fruits are obtained from oranges and watermelons, more precisely, from their peels, which we usually throw away, are very tasty.

Ingredients:
1 kg of watermelon peels
1 kg of sugar
200 ml of water,
5 g citric acid
orange zest, almonds, lemon zest, vanilla - to taste.

Preparation:
For candied fruits, use watermelons with a thick rind, as well as unripe melons, which are usually thrown away as inedible products, but they will be very useful in this case. Peel the watermelon rind from the dense peel and soft part, cut into pieces of the same size, taking into account that they will boil in the future, cover with water and cook for 3 minutes. Then drain the water, rinse the boiled pieces with cold water, pour in boiling syrup made from sugar, water and citric acid. For flavoring, you can also add lemon or orange zest, almonds there. Boil the watermelon peels until transparent, remove with a slotted spoon, dry and roll in powdered sugar.

Ingredients:
1 kg of zucchini,
200 g honey
1 lemon
500 g of sugar.

Preparation:
Wash the zucchini, peel off the peel and seeds, cut into rectangular pieces or cubes, sprinkle with sugar (200 g), put in the cold until juicing, then drain the juice. Wash the lemon, pour over boiling water, cut into small pieces along with the peel, remove the seeds, pour a glass of zucchini juice, heat and cook for 10 minutes, then pour the rest of the sugar (300 g) on ​​it, simmer the syrup over low heat (until the sugar is completely dissolved ). Pour zucchini with boiling syrup, add honey, put on low heat and cook until tender (until the zucchini becomes transparent and the syrup is thick like honey). Remove the zucchini from the syrup, dry and roll in powdered sugar. Place the finished candied fruits in candy boxes for storage, and use the remaining syrup with lemon slices as ordinary jam.

Ingredients:
1 kg plums,
1 kg of sugar
1 g of ascorbic acid.

Preparation:
For cooking candied fruits, the seeds can be left on. If you are preparing candied fruits from pitted plums, cut the fruits across, not along - in this case, the skin does not curl during cooking. Put the prepared plums in a saucepan with a wide bottom, sprinkle with sugar and leave to separate the juice. After that, boil the fruits until the juice turns into a thick syrup. Remove the plums from the syrup and spread them out on foil or parchment paper and dry. If you dip the dried plums in hot syrup two or three more times, drying them each time, you get a very tasty plum in caramel.

Ingredients:
1 kg of sugar beet
3 g citric acid
100 g sugar
500 ml of water,
lemon zest, vanillin, or another flavor of your choice.

Preparation:
Wash the beets, peel and cut into pieces of the same size (cubes or wedges), cover with water, add sugar, citric acid and simmer until all the liquid has evaporated. For flavoring, beets can be boiled with lemon or orange zest, honey, cardamom or vanilla. As in the previous recipes, dry the beets and roll in powdered sugar.

Ingredients:
1 kg pumpkin
1 orange,
200 ml of water,
800 g of sugar.

Preparation:
Wash the pumpkin, peel and seeds, cut into cubes or cubes, sprinkle with a little sugar. When the juice comes out of the pumpkin, drain it.
Wash the orange, pour over with boiling water, cut into small pieces together with the peel, remove the seeds, cover with boiling water and cook for 10 minutes. Pour the sugar with orange broth (along with the orange slices), put on low heat and cook until the sugar is completely dissolved. Pour the prepared pumpkin pieces with boiling syrup. Put the cooled mass on low heat and cook until tender (the pumpkin pieces are transparent, and the syrup is thick). Remove the boiled pumpkin pieces from the syrup, dry, roll in powdered sugar and put in a confectionery box. Use the remaining syrup with orange slices as jam, and the remaining fresh pumpkin juice can be brought to a boil, immediately poured into sterilized jars and rolled up. This juice will be especially useful for children, and adults are unlikely to refuse it when they try.

No wonder they say that "carrots polish the blood." It is a very useful and valuable vegetable that contains many beneficial substances. If you want to consume not only tasty, but also healthy sweets, prepare candied carrots. For the preparation of this delicacy, it is better to choose young, fresh carrots - they will provide the most pleasant taste and benefit.

Ingredients:
1kg of carrots,
1.2 kg of sugar
1.5 stack. water,
citric acid (on the tip of a knife).

Preparation:
Rinse and peel the carrots. Cut into medium sized pieces or thin strips. Boil the water and boil the carrots in it for 10 minutes, then cool the cut in cold water. Boil the syrup: add sugar to the water, boil and wait until the sugar has completely melted. Dip carrot pieces in boiling syrup and simmer for 15 minutes. Then let the carrots sit in the syrup for 10 hours. Repeat this procedure 3 times. At the end of cooking, add citric acid and cool. Strain the carrot slices through a colander and place them on a parchment-lined plate or baking sheet. The syrup can be closed in sterile jars - it is useful for impregnating or making icing for baking. Dry the carrots in the oven at the lowest temperature or with the door open until tender, or over a few days at room temperature in a well-ventilated area. You can use an electric dryer. Dip the candied fruits in powdered sugar and place in jars with hermetically sealed lids.

You can make delicious aromatic candied fruits from any berries. For example, take berries of strawberries, raspberries, blackberries, gooseberries, red and black currants, cherries and place them on a clean baking sheet in one row, sprinkle with sugar (1 kg of berries requires 200 g of sugar) and put them in an oven preheated to 200 ° C, minutes for 20. As soon as the berries boil over the entire surface, make sure that they do not burn and warm up evenly. Then pour the hot berries on foil and dry, and pour the thick juice remaining on the baking sheet into a jar and use, for example, as a sweet sauce or an addition to jelly and compotes. When serving, add any nuts to the candied berry mixture.

Ingredients:
1 kg orange peels
1 kg of sugar
200 ml of water,
5 g citric acid.

Preparation:
Rinse the orange peels, cut into cubes, fill with water so that they are completely covered with it, and cook for 5 minutes, then pour the broth. Boil the syrup from sugar and water by adding citric acid to it. Dip the boiled orange peels into the syrup and simmer them over low heat until they become transparent. Remove them from the syrup with a slotted spoon and dry them on parchment paper or foil. Dried candied fruits roll in powdered sugar and put in a box (you can use candies or cookies). Store at room temperature. Use the remaining syrup for flavoring confectionery or for further cooking candied fruits.

Take in your palm some of the multi-colored candied fruits you have prepared and admire: the scattering of sunny, like amber, and transparent candied fruits in the palm of your hand is like precious stones - each of them seems to contain a sunbeam. It is impossible to resist not trying even a small bite - feel the sweetness and aroma, reminiscent of honey and flower nectar, melting and taking you into the world of dreams and hot summer.

Happy blanks!

Larisa Shuftaykina

Cooking method:

Wash the apples, peel and core, cut into semicircular slices or wedges. Prepare a 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 a temperature of 50 ° C for 4-5 hours. Ready-made candied fruit, prepared at home, can be rolled in sugar.

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Candied strawberry fruits.

Ingredients:

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

Cooking method:

For this recipe for homemade candied fruits, sprinkle large strawberries with a mixture of 200 g of sugar and citric acid. When the berries are juiced, put 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 an oven preheated to 200 ° C. After boiling the mass, reduce the temperature in the oven to 1 80 ° C. After 20 minutes, remove the baking sheet, roll each berry hot in powdered sugar, put 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, put it on parchment and let it dry. Store candied berries at room temperature.

Ingredients:

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

Cooking method:

For homemade candied fruits, 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, mix and pour the chilled pears with this syrup for 3-4 hours. Then put on fire, bring to a boil, boil for 5-8 minutes and set aside for 8 hours. So, making long breaks , boil pears 3-4 times for 5-8 minutes, until they become transparent. At the end of cooking, add lemon juice. Then put 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 of water

Cooking method:

Before making candied fruits at home, rinse the plums, cut them in half, and remove the seeds. Prepare the sugar syrup. Put the halves of the plums in the syrup, bring to a boil and cook for 3 minutes. Remove from heat, leave to cool completely. Repeat the procedure 3-4 times. Then put the plums in a colander, let the syrup drain. Put 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 of 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 melon slices over it and leave for 8 hours. Repeat the procedure 3-4 times until melon slices become transparent. Throw them in a colander, let the syrup drain. Place the melon slices on a baking sheet and dry in the oven at 40 ° C. Sprinkle candied fruits prepared according to this simple recipe with sugar and store in a glass dish with a lid.

Ingredients:

• 1 kg pumpkin
• 1 orange
• 800 g sugar
• 200 ml of water

Cooking method:

Wash the pumpkin, peel and seed, cut into cubes or cubes, sprinkle with a little sugar and leave until the juice comes out. Drain the released juice. Wash the orange, pour over with boiling water, cut into small pieces together with the peel, remove the seeds, pour over boiling water and cook for 10 minutes. Add sugar, cook over low heat until it is completely dissolved. Pour the prepared pumpkin pieces with boiling syrup, cool. Put the cooled mass on low heat and cook until transparent. Remove the boiled pumpkin pieces from the syrup, dry in the oven with low heat, roll in powdered sugar.

Ingredients:

• 2 kg of tangerines
• 500 g sugar
• 250 ml water

Cooking method:

Before making homemade candied fruits, tangerines must be thoroughly rinsed and peeled. Pour the peel with water, leave for 6 hours, then drain the water, add fresh water, leave for another 6 hours. After the indicated time, drain the water, add fresh water, bring to a boil and boil for 5 minutes. Drain the boiling water, put the crusts on a towel, blot, cut into strips. Boil the syrup, lay out the strips of the peel, bring to a boil. Cook over low heat for about 1 hour, until the syrup boils down. 5 minutes before the end of cooking, you can add a couple of tablespoons of lemon or orange liqueur. Dry candied fruits in the oven at 40 ° С.

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

Candied lemon peels.

Ingredients:

• 1 kg lemon peel
• 500 ml of water
• 2.5 kg sugar

Cooking method:

To use this recipe for making candied fruits, cut the lemon peel into thin strips, soak it in cold water during the day, changing it every 4 hours. Then pour boiling water over the crusts, blanch for about 15 minutes, and drain in a colander. Add sugar to the water where they were cooked, prepare syrup. Put the crusts in boiling syrup, cook at low boil for 15 minutes. Then remove from heat, leave to cool completely. Repeat the procedure 3-4 times. Throw the crusts in a colander, let the syrup drain. Put 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, put in a saucepan and simmer until the liquid evaporates. Add sugar, cinnamon, stir. When the mass thickens and becomes sticky, remove from heat and cool. Form small balls out of it, roll in powdered sugar. Store in a closed container.

Ingredients:

• 500 g carrots
• 400 g sugar
• 300 ml of 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 prepare the syrup. Pour 150-1 80 ml of broth into a saucepan, add sugar, vanilla, put on minimum heat and, stirring, bring to a boil. Put carrots in boiling syrup, cook over low heat until the slices are translucent, stirring occasionally. The syrup should boil almost completely. Put the carrot slices in an even layer on a flat dish and leave to dry for a day or dry in the oven with low heat. Roll the cooled homemade candied fruits in powdered sugar.

Ingredients:

• 1 kg green tomatoes
• 1 kg sugar
• 250 ml water
• 50 g orange peel

Cooking method:

Before making candied fruits according to this recipe, tomatoes need to be chopped, seeds removed, and washed. Cover with water, bring to a boil, boil for 5 minutes. After that, drain the water, pour the tomatoes with cold water, bring to a boil and boil for 5 minutes. Repeat the procedure 3 times. Then put the tomatoes in a colander, let the water drain. Prepare the sugar syrup, put the tomato slices and cook in 2 steps for 10-1 2 minutes with a break of 10-1 2 hours. During the last cooking add the 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 a day, changing the water after 1 2 hours. Prepare sugar syrup, put mountain ash 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, put on a sieve, leave overnight. Then dry at room temperature for 24 hours and roll in sugar.

Ingredients:

• Persimmon

Cooking method:

For drying, choose ripe but firm fruits. Before making homemade candied fruits, persimmons need to be peeled, cut into slices and dried in the sun. On a properly dried persimmon, a bloom of sugar forms, it looks and tastes like candied fruits. Dried persimmons should not be used for preparing compotes, as their astringency is restored during cooking.

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

Today many people know what candied fruits are. Usually they are sold in the department of dried fruits and at the same time they are quite What are candied fruits made of? Mostly fruit. These can be pineapples, plums, dogwood, melon, cherry, papaya, and more.

The history of the appearance of candied fruits

From what candied fruits are made, the inhabitants of the East knew for sure. It was from there that this sweetness came to us. At one time, the inhabitants of eastern countries learned to store exotic fruits in hot weather conditions is not entirely traditional. They boiled them in syrup and then dried them. Thus, 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 did not even know about the existence of candied fruits for a long time. Then merchants began to earn a lot of money on such a product. It was they who began to supply candied fruits to European countries, replenishing their wallets with decent amounts. It took some time for local craftsmen to learn how to cook candied fruits on their own.

If we talk about Russia, then 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, after that they forgot about it, and then candied fruits went on sale, and there were no reasons for the return of old traditions. Currently, candied fruits are widely used in cooking as additives and simply as a decoration.

How candied fruits are made

Today, in fact, the process of making candied fruits itself has not changed significantly. Fruits are well washed and dried beforehand. Then they are dipped in saturated sugar syrup and boiled for a long time. At the next stage, the fruits, well 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 in making candied fruits yourself. What are candied fruits made of at home? From apples, plums, pears, and much more. Candied fruits are very tasty from oranges, more precisely, from their peels, which we usually throw away.

Here's a simple recipe: Wash and dry five or six oranges, 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 that, the water is drained, and a new one is poured. So repeat 3-4 more times. This is necessary in order for the bitterness to leave the peel. Make sugar syrup with 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, continue to cook until the peel absorbs most of the syrup.

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

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

Thinly chop the pulp of the previously peeled ginger. Fold the slices into a saucepan and cover with water (pour more water). Boil the ginger without sugar for the first time, drain the water, and pour 2/3 cup of new water instead. Also add sugar to the saucepan and cook over low heat, stirring constantly. Cook until the ginger slices are almost translucent and almost dry. Place the slices on parchment paper, then on a greased wire rack. Let the slices dry in the oven for thirty minutes. After that, dip them in sugar and dry a little more. The candied ginger is ready.

Be sure to try cooking pears as well. In winter, when vitamins are already lacking, such dried fruits will come in handy more than ever.