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Candied fruits …

Candied fruits are whole or cut fruits which are impregnated by sugar syrup (by immersion and boiling) by the appropriate method. Due to the high share of dry matter, the product is very stable and under appropriate conditions the shelf life is several months.Sugared fruit is treated with slow substitution of moisture, sugar or glycerine. This produces a product with low moisture content and longer shelf life, suitable for adding cereal mixes, ice cream, for the production of filling for sweets, dessert pastries and sneak blends.Fruit is candied by dipping into a highly concentrated syrup, and the whole process must be slowly done, otherwise the fruits will shake and become hard. Corn citrus and fruit with low humidity, such as pear or green figs, must first be immersed in a strong salty or lime solution to allow them to absorb enough sugar.If you want to indulge yourself fruits yourself, and always have it at hand when saving your treats.

First select the fruit you want to cry. Anyone other than melon and watermelon can cope. Wash it, peel it, clean it from the seeds, and cut into large pieces, about 2x2cm or reels, depending on the type of fruit. It is necessary to pick mature, but do not ignore the fruits.

The shelf life of this prepared fruit is from 6 to 12 months depending on the species.

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