Everyone, without exception, knows that chocolates and other sweets with overuse not entirely helpful. But how can you protect children from excessive cravings for various goodies? We are offering to you Alternative option- make candied melons at home. The delicacy will turn out to be very tender, with a stunning rich aroma and original taste.

candied melon recipe

Ingredients:

• melon medium - 1 pc.;
• drinking water - 1 l;
• sugar - 860 g;
• - 45 ml.

Cooking

Rinse the melon, cut it and remove the peel and seeds. Then cut the pulp into small cubes and dry paper napkin. Pour half a liter of boiled water into the pan, add a little lemon juice and put the dishes on the fire. After boiling, lay out the carefully prepared melon and simmer it for 5 minutes. Next, carefully fold the contents of the pan into a colander and leave the candied fruits to drain for a while.

In a saucepan, combine the remaining filtered water with granulated sugar, mix everything thoroughly and send the dishes to the fire. Boil the syrup for 5 minutes, and then throw in the melon pieces. Cook candied fruits for 15 minutes and remove from heat. After complete cooling, cover the pan with a lid and send it to the refrigerator for 12 hours. Next, return the container to the fire and, stirring, bring the mass to re-boiling. Boil the melon slices for 15 minutes and remove from heat again. After cooling, cover the pan with a lid and send it back to the refrigerator. Repeat this procedure a few more times and at the very end add the remaining lemon juice. Then we throw the contents into a colander and let the syrup drain completely. Preheat the oven to a temperature of 100 degrees, cover the baking sheet parchment paper and put the candied fruits on a baking sheet in one layer. Let's send the workpiece to a heated cabinet, opening the door and setting it in that position. After a few minutes, turn off the fire and keep the candied fruits there until the oven has completely cooled. Now carefully take out the baking sheet and leave it for at least 35 hours in the room until the candied fruit is completely dry. We store homemade treat in a sealed container in a cool place. Similarly, you can cook candied melons in an electric dryer.

Easy Candied Melon Recipe

Ingredients:

• melon peels - 480 g;
• crystalline sugar - 170 g;
• drinking water - 55 ml.

Cooking

Before making candied fruit, cut the melon in half, remove the seeds and carefully cut off the entire crust. Then we clean it from the outer painted part and cut it into figures of arbitrary size and shape. Put the blanks in a deep bowl and set aside. Pour into a small enameled saucepan cold water, add sugar and boil the liquid until all the crystals are completely dissolved. Pour the melon with boiling sweet syrup, mix everything thoroughly so that the syrup is evenly distributed, and leave the delicacy for 12 hours. Next, carefully pour the liquid into a saucepan, bring it to a boil again and again send it to a bowl with melon. We repeat the procedure several times, and then we drain the syrup, and lay the crusts in one row on a baking sheet covered with baking paper. Let's dry healthy sweets from a melon in an ajar preheated oven at a temperature of 65 degrees. Ready-made sweets will turn out to be a little sticky, but after cooling this feeling will disappear. For long-term storage candied melon peels must be sprinkled well on all sides powdered sugar and put it tightly glass jar. Remember that such a delicacy cannot be stored in a humid room, as it will quickly deteriorate, absorbing all the moisture from the air.

candied melon- delicious natural delicacy which can easily replace sweets. In order for candied fruits to be not only tasty, but also safe for health, it is important that they are not processed with harmful preservatives, which means that it is best to cook such candied fruits with your own hands. Recipes candied melon at home we bring to your attention further.

Homemade candied melons are a great substitute for factory-made sweets, and are also well suited for adding to various desserts and pastries. Such candied fruits are prepared from melon pulp, which is boiled in saturated sugar syrup and then dried.

Homemade candied melons can be stored for a very long time - up to 6-7 months. At the same time, neither a refrigerator, nor a cellar, nor freezer. It is enough just to pack candied fruits in dry cardboard boxes or in dry glass containers and store at room temperature.

Candied melons are much healthier store-bought sweets, so they are often recommended as an alternative to candy. However, this does not mean that candied fruits can be consumed uncontrollably: due to the high sugar content, candied melons do not belong to diet treats Therefore, when using them, it is very important to observe the measure.

• melon pulp - 500 g
• sugar - 300 g
• water - 100 ml

Cooking

To prepare candied fruits, take an unripe melon, you can even slightly unripe. Peel the flesh from the skin, cut into small cubes.

Make syrup from sugar and water. As soon as it boils, dip the melon sticks into it and cook for 5-7 minutes. Cool down.

Repeat 5-6 more times until there is no liquid left. After cooling, spread the candied melons in 1 layer on a baking sheet lined with baking paper. and dry for 1 hour at 100°C.

Let the finished candied fruits cool down. Sprinkle with icing sugar, if desired, to keep the candied fruits from sticking together. Store in a dry, cool place.

Candied melons with lemon juice

For cooking you will need:

• melon - 1 pc.
• sugar - 750 g
• water - 1 l
• concentrated lemon juice - 5 tbsp. l.

Cooking

Wash the medium size thoroughly, dry. Cut in half and remove the seeds, peel the flesh and cut into cubes, sticks or slices up to 1 cm thick.

Pour half the norm of water (0.5 l) into a pan of a suitable size and add 3 tbsp. l. concentrated lemon juice. Bring to a boil, dip the prepared pieces of melon into the water, cook for 5 minutes.

Drain the melon in a colander, leave for 10-15 minutes to drain the water. From sugar and the remaining half of the norm of water (0.5 l), boil the syrup (about 7 minutes). Dip the pieces of melon into the boiling syrup and cook for 15 minutes.

Leave the melon in the syrup for 8 hours, then repeat the boil and leave the melon to infuse again. At the third boil, add the remaining concentrated lemon juice to the syrup. After boiling for 10-15 minutes, drain the melon in a colander to remove the remaining syrup.

Line a baking sheet with parchment paper. Lay the melon slices on it, making sure they don't touch each other. Dry at room temperature in a ventilated area for 1 week, then roll in powdered sugar, starch or sugar and dry for another 2-3 days. store ready-made candied fruits in a clean glassware covered with a clean linen napkin.

How to cook candied fruits from melons and watermelon peels

Candied melons in an electric dryer

For cooking you will need:

• melon - 1 kg
• sugar - 1 kg
• lemon juice - 3 tbsp. l.

Cooking

Prepare the melon pulp: Peel the melon, cut it open, remove the seeds and cut the melon into pieces. Cover the melon with sugar and leave it overnight in the refrigerator to allow the melon to release its juice.

melon in own juice put on fire, bring to a boil and cook for 3 minutes. Then remove from heat and let cool. Bring back to a boil, add lemon juice and simmer for 3 minutes. Remove from fire and cool.

Arrange the prepared melon pieces on the pallets of the electric dryer. Set the temperature to 55-60°C, drying time is 5 hours.

Ready-made candied fruits can be rolled in powdered sugar with a small amount of starch so that they do not stick together.

Bon appetit!

Home | cooking | canning | Candied peels

The recipe for candied melon peels with the addition of citrus fruits:

How to cook candied fruits:

	photo 1. When the tastiest parts of the melon have been eaten, cut off the thin, tough yellow-brown part from the rinds.
	photo 2. Cut the pulp into small pieces of 1-1.5 cm. And cover with sugar. Cubes of melon rinds can be added as the sweet part of the pulp is eaten.
	photo 3. After a few hours, you get such a melon with its own juice.
	photo 4. Lemon peel a little from the bitter skin, cut into thin slices
	photo 5. Cut off a few thin pieces of inbir. candied melon In the photo, the pieces look solid, in fact they are no more than a centimeter in size. This is a very strong spice, it is better not to report it than to shift it.
	photo 6. Add thin slices of lemon, spices to the melon.
	photo 7. Put on fire and bring to a boil. Reduce heat and simmer for 5 minutes to evaporate some of the liquid.
	photo 8. Throw on a fine sieve. The syrup can be heated again, add 200-300 grams of sugar and, after dissolving it, bottle it.
	photo 9. Send the pieces to dry. In an air grill for 20 minutes at 65 C 2 times with an interval of half a day, in the oven the candied fruits will dry in 3 doses at 60 C for 20 minutes. Both lemon and melon candied fruits are moderately soft. You can still dry it. But I leave them like this. If candied fruits are intended only for food, part can be sprinkled with powdered sugar. Dried melon and lemon slices are best for adding to muffins or sweet pie fillings, otherwise they will have to be soaked a little.
August 25, 2014.

Candied fruit lovers, standing in front of a showcase with bright glazed fruits, are often guided by the wrong considerations when making a purchase decision.

Why? Let's figure it out.

Look carefully at the packaging. In it you can see bright salad or bright red cubes. Think it's candied kiwi or strawberry? You are wrong.

Most likely, this is a citrus, or pineapple, or another fruit that can be easily dried or glazed. Candied fruits are not made from kiwi, strawberries, when dried and glazed, acquire Brown color. Under the guise of these fruits, various substitutes soaked in food coloring are sold, and it’s still very lucky if the seller instead of kiwi colors pineapple, and not cheap vegetables, from which candied fruits can also be made, giving them both the right color and the appropriate smell.

Try to drop such candied fruits into a glass hot water, but get ready for unexpected effects: coloring water in different colors, floating to the surface of flakes of unknown origin. Finally, purchased candied fruits can completely dissolve and disappear, because gelatin tends to dissolve in hot water.

This begs the classic question, what to do? If you really like candied fruits, then there is only one way out: you need to cook candied melons at home. And not only from melon!
Suitable and watermelon, and orange peels, everything that will be useful and tasty. Let this be a very troublesome task, but the work will be rewarded in full indeed. useful blanks in which there is neither chemistry nor deceit.

Candied melons at home - basic technological principles

To avoid mistakes and unfortunate misunderstandings in the cooking process, you need to carefully study the technology of industrial preparation of candied fruits, as applied to home conditions, to understand a little about the biochemical properties of fruits, in particular, melons. In a word, to be no worse, but better than in the store. The main thing is to understand how it works at the molecular level. Don't be afraid, it's not difficult.

Candied fruit - dried fruits glazed in sugar. To be more precise, drying is the last step in their preparation. First, fruits or vegetables are boiled in sugar syrup, gradually increasing its concentration. This is done in order to reduce the cell sap content of the fruit to a minimum content. How it works?

sugar syrup - denser liquid mass than juice. Therefore, during heating, it penetrates inside the fruit, displacing the juice.

Candied melons at home

There is a process of replacement fruit juice denser mass containing minimal amount liquids. In addition, after cooling, the sugar crystallizes again, and the pieces of fruit become denser. This whole process is nothing more than cooking jam, but the initial stage.

Unlike melon jam, in which the pieces are stored in syrup, future candied fruits are removed from it, dried, and then again immersed in syrup, even thicker than during the first boil. Again there is a process of substitution, and again - drying.

Important:

Prepared pieces of fruit should be dipped in boiling syrup. Therefore, the melon must first be blanched and cooled. Juice boils faster than syrup, and boiling juice prevents the syrup from penetrating into the intercellular space of the fetus. For the same reason, the process of boiling fruits in syrup must be interrupted repeatedly, each time immersing the chilled slices in more thick syrup.

Blanching of fruits is necessary in order to preserve the integrity of the fruit. At the same time, part fruit juice passes into the water, and the fiber is compacted, changing its structure; at the same time, during the blanching process, the intercellular space expands, which facilitates the access of the boiling syrup inside. Blanching time - 4-6 minutes. Under production conditions, burnt alum is added to blanching water. This technique can be used at home, but not for melons and citrus fruits: these fruits are blanched in plain water.

It is difficult to calculate how many times you need to boil and dry. Everyone chooses fruits at their own discretion, and they have different degrees of maturity, density, everyone cuts fruits in different ways (large or small). Even the variety matters in the processing of fruits, because the structure of fiber in each variety is usually different. Therefore, the question of how many times you need to boil and dry candied melons at home, decide on an individual basis, and you need to focus on the remaining moisture, which should be no more than 20%. True, too dry fruit is also not worth it.

If you want candied melons at home to be as bright as on the supermarket shelves, you can always color them yourself, but using natural food colorings: currant, beetroot, carrot, strawberry, spinach, blueberry juice, saffron or turmeric powder ( Indian saffron). Simply add these ingredients to the syrup while boiling. You can add flavor to candied melons at home using spicy spices, fruit extracts.

There is no doubt about the benefits of such candied fruits. Just do not get carried away - it is harmful to consume a lot of sugar, but otherwise candied fruits retain all the beneficial properties of the fruits from which they are made.

1. Candied melon at home - a classic recipe

Compound:

Melon (pulp) 2.0 kg

Citric acid 3 g

or lemon juice 300 ml

Water 800 ml

Sugar 2.4 kg

Lemon zest (optional)

Cooking:

For candied fruits, melons of technical ripeness are suitable, even if they are not sweet. The pulp should be firm. Cut it up and blanch it in boiling water. Cool down.

Make syrup from water and sugar. Acid should be added only at the last boil in syrup. Dip slices of blanched melon into boiling medium density syrup and cook over low heat for no more than five minutes, remove the dishes from the stove.

Drain the melon slices in a colander, let the syrup drain. Arrange the pieces on the prepared sheet. You can dry them in an oven heated to 40-50 ° C for 4-6 hours, or for outdoors, within 12 hours. Avoid drying in direct sunlight. It is desirable that the candied fruits lie in a draft and be protected from dust and insects.

Repeat boiling and drying until desired consistency. For the last time, add acid to the syrup, zest - melon is very tasty with sourness.

2. Candied melon at home - melon in coconut

Compound:

Coconut flakes 100 g

Melon (pulp) 1.0 kg (net)

Lemon juice 300 ml

Water 400 ml

Sugar 1.3 kg

Operating procedure:

The sequence of cooking candied melons at home is described in classic recipe cooking (see above). The difference between the first and second cooking methods is to create a "zest".

During the last boil, instead of lemon zest, add coconut flakes to turn candied melons into unprecedented exotic fruits.

3. Candied melons at home - melon peels in orange syrup

Composition of products:

Sugar 1.3 kg

Melon peels 1.5 kg

Oranges, red 1.0 kg

Cooking:

Choose dense melon fruits, in the stage of technical ripeness. The pulp can be eaten or made into jam. Wash and cut off the skin. Cut it into slices or long rectangular plates. Blanch prepared pieces in boiling water for 4-5 minutes. Drain through a colander and refrigerate.

With a fine grater, remove the zest from the oranges, and then squeeze the juice from the fruit. You should get about 0.8 liters of juice. Put the zest in a container - it must be added from the syrup to last step cooking candied melons at home. Pour juice into saucepan non-stick coating, add 800 g of sugar, and cook orange syrup on the smallest fire until the “medium thread” test (the syrup should be thick enough not to spread).

Dip the chopped melon peel into the boiling syrup and boil for 5-6 minutes. Remove the slices, let them drain, spread in a single layer on a baking sheet lined with foil. Preheat the oven to 40-50°C. Maintain the set temperature in the oven for 4-6 hours. Do not close the door. After turn off the fire and leave the candied fruit until next day. On the second day, boil the syrup in which the candied fruits were cooked to more thick consistency, dip the dried slices into it and repeat the whole process of the previous day. At the last boil of the syrup, add to it orange peel, optional - vanilla.

After 3-5 days, transfer dry fruits to a jar and close them tightly.

4. Candied melon at home - a fruit kaleidoscope

Compound:

Juice, raspberry 200 ml

Saffron (or turmeric) 2 g

Blueberry juice 250 ml

Melon (without peels) 3 kg

Oranges 0.7 kg

Spinach (fresh or frozen) 0.5 kg

Citric acid 15 g

Water 400 ml

Sugar 2.6 kg

Mint extract 5 ml

Cooking order:

To prepare colored candied melons at home, you need fruit syrup with various additives. The syrup will have to be prepared separately, in different dishes, to get the desired colors. All other operations for the preparation of candied melons at home are similar to the previous recipes.

Raspberry syrup (pink):

Combine purified raspberry juice with 300 g of sugar. Boil like regular syrup until medium consistency. During the cooking process, do not forget to remove the foam so that the syrup is transparent.

Prepare blueberry syrup in the same way ( blue color), orange juice and zest (orange). Add sugar 100 - 150 g more than the volume of juice: when boiling candied fruit, the syrup will absorb the melon juice and become less thick. Therefore, it is better to add sugar immediately to larger volume to maintain the desired consistency. When boiling fruit syrup juice changes color. At the last boil, add a pinch to each type of syrup citric acid: it will give a brighter, more saturated color, and the candied fruit will be covered with a glossy glaze and will look like candy.

To obtain yellow, boil the saffron in boiling water, strain and boil the syrup by adding sugar. Before the end of cooking, if desired, add vanilla, lemon peel or other flavors.

To prepare the green syrup, chop the spinach and squeeze the juice under pressure. Top up boiled water up to a volume of 250-300 ml, add sugar, boil the syrup until tender. After cooking, add mint drops for flavoring.

Cut the melon randomly, into small pieces, divide according to the number of options for the prepared syrup and cook the candied fruit as usual.

5. Candied melon at home - real honey melon

Composition of products:

Melon pulp 1.5 kg

Honey, buckwheat 700 g

Citric acid 20-25 g

Cooking method:

For the recipe, you will need two small melons: one is very ripe and soft, the other is a little unripe.

Grind a ripe melon, and squeeze the juice through cheesecloth, rolled up in several layers. Cut the second fruit, denser, into slices - boil candied fruits from it.

Boil melon juice until the volume is reduced by 5 times. Combine with honey and cook a thick syrup. During cooking, constantly remove the foam - the syrup should be transparent.

6. Candied melons at home - an unusual recipe

Composition of products:

Watermelon juice 400 g

Sugar 800 g

Melon 2.5 kg

Cooking:

Filter the ripe pulp of watermelon until transparent. Add sugar to it and boil the syrup, constantly removing the foam.

Boil candied melons in this syrup, as indicated above in the recipes.

Candied melons at home - tips and tricks

• From the pulp is ripe, but dense and very sweet melon you can cook candied fruit without using sugar. Cut into dense pieces of pulp, put them in a saucepan (preferably in a slow cooker) without water and simmer under closed lid. After five minutes, discard the fruits through a colander. Spread the pieces on a baking sheet and leave to dry at room temperature. Drain juice into separate dishes. Stew the cooled pieces of melon again, the same amount of time. Drain the juice again. After the third time, pour all the separated juice into a saucepan and cook until the syrup thickens. Place boiled melon pieces in boiling melon syrup and bring to a boil. Repeat this operation the next day. Dry the finished candied fruit and put it in a jar with a tight-fitting lid.
• Candied fruits make wonderful decorations for cakes, pies, desserts. If you like to bake, then when harvesting candied fruits, think in advance about the forms of cutting, which will come in handy later, when decorating. Melon can be cut into cookie cutters, or carving knives can be used. It will already finished jewelry, which will only be laid on the surface of the fruit cake.

Candied fruits are a delicacy that has won the hearts of both children and adults. fragrant pieces fruit pulp, boiled in a very rich sugar syrup, has excellent taste, unique aroma and can be used not only as an independent delicacy, but also as an ingredient sweet pastries and a variety of desserts.

Among a wide range candied fruits made from. Incredibly sweet and nutritious, melon is one of the staple treats of late summer and early fall. Alas, in fresh this sun fruit spoils pretty quickly. In order to treat yourself to melon at any time of the year, they began to prepare candied fruits from the pulp of the fruit. Boiled in concentrated sugar syrup and dried fragrant slices can not only be purchased at the supermarket, but also cooked at home.

Calorie content and composition of candied melons

Like all candied fruits, a delicacy made from melon is quite high. The indicator is 319 kcal per 100 g of product. Content nutrients looks like this: 0.6 g, 0.6 g and 52 g.

Note that many candied fruits in their useful properties are significantly inferior to the "original" fruits from which they were prepared. Fortunately, this does not apply to candied melons.

First of all, the sweet delicacy "inherited" the high content of a special form - trivalent. It is characterized by the fact that it is well absorbed human body and does not cause side effects.

In addition, candied melons, even after heat treatment, contain several at once:, and. Citric acid acts like, prevents the development urolithiasis. Folic acid is necessary for the body to produce the “happiness hormone” serotonin, which is responsible for our emotional background. In addition, it supports cell regeneration. Malic acid is involved in metabolism, is responsible for the body's resistance. Finally, succinic acid slows down the aging of the body, improves the supply of oxygen to cells, and has an antiviral effect.

The composition of candied melon is present, providing beneficial effect on human immunity, as well as responsible for the normal functioning nervous system. participates in cell regeneration, accelerates wound healing, regulates metabolism, and also promotes the absorption of iron. contributes to strengthening bone tissue, prevents visual impairment and is powerful antioxidant, but protects the body from the action of toxins and toxic substances, helps to normalize blood sugar levels and improves blood circulation.

Candied melons are a real storehouse and. This is, first of all, (responsible for the strength of bones and teeth) and iron (support for immunity, normalization of the functioning of the thyroid gland), as well as (participates in the synthesis of a number of hormones, is responsible for normal digestion), (increased endurance, normalization of body heat regulation), ( support for muscle activity), (anti-inflammatory effect, participation in the formation of the blood formula), (renewal of skin cells, strengthening immunity) and (normalization of heart rate and water balance in the body).

The benefits and harms of candied melons

The fact that at heat treatment candied melon preserves the bulk useful substances, turns this delicacy not just into sweet delicacy, capable of replacing sweets, but in a remedy for the treatment and prevention of various diseases.

First of all, candied fruits, like any melon products, are very useful for problems with the cardiovascular system. They have a strengthening effect on the walls of blood vessels and prevent the formation of atherosclerotic plaques.

In addition, candied melons have a mild diuretic effect, preventing the development of urolithiasis.

Present in this delicacy, regulate digestion, binding and removing toxins from the body.

Due to the high content of candied fruits, they "work" as an excellent antidepressant, which, moreover, helps to improve efficiency and concentration.

And yet, despite such an impressive list positive properties, candied melons have several contraindications. So, they should not be used by people who are allergic to beta-carotene. In addition, since this delicacy is high in calories, it is not recommended to abuse it for people suffering from overweight and those who have been diagnosed with diabetes.

Use in cooking

Candied melons are great alternative sweets and other confectionery sweets. They can be eaten with or, and also used as a dessert.

In addition, candied melons go well with fermented milk products. They can be added to home cooking. Also, candied melon will help diversify the taste of baking and give it a unique aroma.

How to make candied melon

At industrial production candied melons are made by boiling slices of the fully ripe fruit in sugar syrup. After that, they are thoroughly dried. Often unscrupulous manufacturers use dyes and flavors to make the delicacy more attractive. appearance and taste. However, candied fruits can be prepared at home without any problems - fortunately, for this you only need a ripe (but not overripe) melon, citric acid and sugar.

For one kilogram of melon, you need to take 1.2-1.5 kilograms of sugar, two glasses of water and one teaspoon of citric acid.

Wash the melon, cut it in half, remove the core. Cut into slices, then thinly cut the skin, and cut the flesh into pieces two to three centimeters long.

Place the slices in a saucepan. Pour boiling water over so that the melon is completely covered with water. Heat it in boiling water for five minutes.

After that, discard future candied fruits in a colander and rinse with cold water.

Weld sugar syrup. Bring it to a boil, then boil for a quarter of an hour. Please note that the sugar must be completely dissolved. Cool and immerse melon slices in it for ten hours.

The next step is to boil the melon in syrup three times. Each time you should bring it to a boil, boil for five minutes, turn off the gas and let the future delicacy brew for eight hours. Please note that you should not mix the contents of the pan, it is better to shake the container periodically so that all the slices are immersed in the syrup.

During the last cooking, add acid to the lemon. You can also diversify the taste or vanilla.

After the third boil, the melon slices should become translucent and firm. Remove them from the pan and lay them out on a flat surface previously covered with parchment. Please note that the candied fruits should not touch, so that they do not stick together.

Candied melon will dry for a long time, about seven days. Your candied fruits will be most comfortable in a well-ventilated area. Periodically, the slices should be turned over, and the parchment should be replaced with a new one. To speed up the process somewhat, candied fruits can be briefly put in a well-heated oven - but only with the gas turned off.

When the candied fruits dry, sprinkle them with powdered sugar, dry for a few more hours and place in a glass jar with a lid. Store homemade candied melons in the refrigerator.

If desired, you can cook not just candied, but alcoholized candied melons. To do this, when preparing syrup, instead of two glasses of water, take a glass of water and a glass of any alcohol-containing drink: dessert or. Please note that in this case, candied fruits will acquire not only a specific aroma from you, but they will also be denser, since they will not allow the melon to boil.

Everyone knows that sweets, chocolate and other sweets are not entirely healthy when consumed in excess. But how can you protect, for example, a baby from cravings for various goodies? Try to do at home and offer him more useful product- candied fruits. Especially tasty they are obtained from the peels of watermelon and melon. Therefore, in the summer, stock up the right raw material and get to work. This article describes how to make candied melon. The cooking technology in each recipe is somewhat different, but the main principle of processing remains the same - the use of strong sugar syrup for cooking and further drying fragrant pieces.

Candied Melon: Recipefirst

Take slightly unripe fruits with dense pulp. Cut the melon, remove the core with seeds and peel. Then chop the pieces (about one kilogram) into small narrow pieces about four to five centimeters long (one in one centimeter in cross section). Scald these slices with boiling water. After that, prepare sugar syrup from three glasses of water and five glasses of sugar. Candied melons will be boiled in it. The recipe provides hot processing for five minutes in several steps, until the melon pieces acquire a glassy consistency. Remove the candied fruit from the solution with a slotted spoon into a colander. After dripping, spread in a thin layer on sheets or trays. During drying, the slices should be sprinkled with sugar. After bringing to readiness, shake off the sweet white coating. Candied fruits can be stored very long time. Use the remaining syrup to prepare other confectionery.

Candied Melon: Recipesecond

Prepare the fruit pulp (two kilograms) in the same way as described above. Then drop the pieces into boiling water. plain water two to three minutes for blanching. After that, cool them in a cold solution. Pour the semi-finished product into a saucepan and pour sugar syrup (two and a half kilograms per liter of water) so that the melon is completely in solution. Leave the mass to infuse for ten to twelve hours. After that, spend two or three stages of cooking for ten minutes each, between which you need to maintain a long period for sugaring. In the last hot treatment, pour the table into the mass. a spoonful of citric acid and a bag of vanillin. Then pull out the slices and pat dry until tender. How to cook candied melons in a slightly different way is described below. It will take about the same amount of time to work.

Candied Melon: Recipethe third

Fold the fruits cut into thin slices (half a kilo) in a deep bowl and pour hot syrup, which must be boiled from a glass of sugar and half a glass of water. Leave the mass for twelve hours. Drain the juice that the melon releases and boil. Pour the pieces again with this hot solution and leave for twelve hours. Then drain the syrup, and put the candied fruits on a baking sheet covered with parchment paper. Put the mold in the oven for five to six hours, while slightly opening the door. The temperature should not rise above seventy degrees. Fresh candied fruits will be a little sticky. After cooling, they will become dry.

Eat Healthy Foods!

O positive qualities there is no need to say candied fruits: they are often added to their diet even by those who adhere to proper nutrition and control your weight. Candied melons, along with other sweets of this kind, are attractive not only for their amazing taste, but also for their benefits.

In this article, we will talk about what useful properties are stored in candied fruits, how to prepare a melon for processing, and also consider several ways to prepare this delicacy.

Briefly about the main

First of all, let's define the terminology: candied fruits are fruits (or their skins) that were made by boiling in sugar syrup and then dried. If compotes are usually prepared from dried fruits or added to desserts, then sweets can be completely replaced with candied melons.

For all that exists great amount specialized and ordinary stores that offer ready-made candied fruits, their purchase is still in doubt. Most of the ready-made candied fruits are heavily processed, the bright aroma is not natural, but the usual culinary fragrance, taste qualities also leave much to be desired - sweet slices are simply "rubber".

If you make candied melons at home, you can be sure of both the quality of the original product and their harmlessness.

Candied fruits from the dense part of the melon

Although candied fruits retain less useful properties, their advantages are obvious. In addition to being able to completely replace the usual sweets, candied melons are also recommended to increase immunity during epidemics of infectious diseases, as well as for those who suffer from cardiovascular diseases. Of course, everything needs a measure: two or three candied fruits a day will be enough.

Melon preparation

Many chefs who offer recipes for candied melons claim that any fruits, even overripe ones, will do. This is not true! The melon must be fresh, unless, of course, you want to get a strange gruel instead of melon sweets.

The processing process itself is simple: the melon is cleaned of seeds, separated from the peel and - most importantly! - from the softest part of the pulp (the one that is closer to the core). For candied fruits, the densest fragments of the fruit are taken. The slices themselves are cut in such a way that it turns out “one bite”.

Syrup preparation

Sugar syrup for candied melons is usually prepared in a large, heavy saucepan. The amount of sugar and water is taken in a ratio of 3: 1 - this applies only to those recipes where candied fruits are prepared from pulp.

A mixture of water and sugar is brought to a boil and the melon slices are carefully added to the syrup so that it completely covers them.

If the sugar syrup is too liquid, then the candied fruit will deteriorate very quickly, and if you overdo it with sugar, the fruit will lose its elasticity and density.

Final stage

The easiest way to dry candied melons for the winter is to use the oven. The baking sheet must be covered with paper (otherwise it will be impossible to tear off the candied pieces), the melon slices are removed from the pan with a slotted spoon and laid out on paper so that they do not stick to each other. The ideal temperature for drying is 100 degrees, but the time varies depending on your oven.

Candied fruits are removed from the paper immediately after you take them out of the oven.

Fresh candied melons have one property - they stick strongly to any surface. Therefore, you need to contrive and quickly shift them to a dish. Do not use a spatula - the melon will easily stick to it - it is best to take a wide knife.
If the last melon slices are still not removed in any way, then send them back to the oven for a few minutes, and then remove them.

Candied melon peels

How to cook candied melons, we figured it out. But there is another recipe that uses not the pulp of the fruit, but its crusts.

The recipe differs from the original one not too much, the technology remains the same: boiling in syrup - drying, but some nuances still exist. To prepare candied melon peels, you need:

• before cooking, be sure to blanch the crusts in water with lemon juice or 0.5 teaspoon baking soda within a few minutes
• sugar syrup is prepared in a ratio not 1:3, but 1:1, and the crusts are boiled two or three times with a break of 8-10 hours (!),
• the oven is heated minimally - 40-50 degrees will be enough.

Enjoying candied fruits, regardless of whether you used the pulp or peels, is worth a few days after preparation.

Video recipe for making candied melons in an electric dryer