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Candied fruit Recipe

Global · Dessert · 45 min total

Transform fresh fruit into sweet, translucent treats perfect for snacking, baking, or garnishing desserts. This simple recipe uses a sugar syrup to preserve and candy your favorite fruits.

Ingredients

• 2 cups fresh fruit (e.g., cherries, apricots, pineapple, or citrus peel), cut into bite-sized pieces
• 2 cups granulated sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract (optional)

Instructions

1. Wash and prepare the fruit: remove pits, stems, or peel as needed. Cut into uniform pieces about 1/2 inch thick.
2. In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves.
3. Add lemon juice and the prepared fruit. Reduce heat to low and simmer gently for 20-30 minutes, stirring occasionally, until fruit is translucent and syrup has thickened slightly.
4. Remove from heat and stir in vanilla extract if using. Let the fruit cool in the syrup for 10 minutes.
5. Using a slotted spoon, transfer the candied fruit to a wire rack set over a baking sheet. Let drain and dry for at least 2 hours or overnight.
6. Optional: Roll the dried fruit in granulated sugar for a sparkly finish.
7. Store in an airtight container at room temperature for up to 2 weeks or refrigerate for longer storage.

Tips

• For citrus peel, blanch in boiling water twice before candying to remove bitterness.
• Use leftover syrup to sweeten cocktails, tea, or drizzle over pancakes.
• Candied fruit can be chopped and added to cakes, cookies, or fruitcakes.

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