Recipe: Candied Fruit

in #candiedfruitlast month (edited)

This is an article snippet. To view full recipe visit

Candied Fruit recipe

I have always wanted to find the perfect candied fruit recipe. After a lot of searching and even more experimenting, I am ready to share the best potion combination to my liking. This recipe will be towards candied watermelon, specifically watermelon rind, however, it can be applied to other fruits and berries.

Candied fruit recipe for Watermelon rind

Tip 1

Most people prefer watermelon with a thin rind for the consumption, for candied watermelon, you would need to use a watermelon with thicker rind.

Tip 2

The recipe for candied watermelon rind differs from candied fruits and berries with one step, blanching.

Blanching food

Blanching is a process in which fruit and vegetable are scalded in boiling water or steam for a short time. It is commonly used with frozen vegetables, although for candied watermelon rind, it is used to soften the rind of the watermelon, prior to beginning the candied process.

Tip 3

Citric acid is a vital ingredient in candied fruits, as it helps to maintain the shape of the fruit. Without it, the fruits and berries would lose shape and break apart during the cooking process.

Tip 4

This is a basic recipe. You can add additional ingredients to add more flavour, such as; vanilla, cloves, cinnamon sticks, etc. at step 7.

Tip 5

3 techniques for drying:
  1. Dehydrator (fastest method): 8 to 10 hours in 38°C/40°C.
  2. Natural drying: lay out on baking paper or food drying trays near a window with good ventilation for 4 to 5 days.
  3. Dehydrator & natural drying: First place into the dehydrator for 4 hours, followed by natural drying.

Posted from my blog: