Candied melon peels: 2 easiest homemade recipes

Candied fruits from melon peels were treated even in the times of Ancient Rome. This product is distinguished not only by high taste, but also retains a maximum of vitamins and benefits in comparison with fresh fruit. Their preparation requires a minimum of time and effort, but then allows you to enjoy a fragrant, bright in color and taste, almost exotic delicacy for many months.

Which varieties of melon are suitable for making candied fruits

The most fragrant and sweet dried fruits are obtained from varieties Persian, Collective Farmers, Pineapple and Koi-bash. All of them have a dense skin, but not rough, and the flesh is dense and moderately juicy.

Preparing fragrant fruit

When it comes to making candied peels, you need to inspect the melon - damaged or rotten parts are not good. The fruit is washed in running water with a brush and dried with a kitchen towel.

Cut off the peel with a very thin layer or vice versa, thick - depending on taste preferences.

The process of making candied fruits

Cooking candied melons is always an easy recipe. His main difficulty lies in the agonizing wait for when the delicacy will reach readiness.

From pulp

Ingredients:

• 1.5 kg melon;
• 1.5 kg of sugar;
• 3 glasses of water;
• 1.5 tsp citric acid.

Cooking method:

• cut off the skin and clean out the core of the fruit;
• cut the flesh into thin slices or cubes with a side of 2-3 cm;
• put the melon in a saucepan, pour boiling water so that it barely covers the pulp, keep on low heat for 6 minutes;
• discard the pulp in a colander, rinse;
• pour sugar into a saucepan with the indicated measure of water, stir until it dissolves and boil for 15 minutes after boiling;
• let the syrup cool, transfer the pulp into it, roll and leave it for 10 hours;
• bring melon to a boil, count 5 minutes, let cool and repeat twice more;
• pour citric acid for the third time;
• remove the melon from the heat and let it brew for 8 hours;
• spread the pulp on parchment and, sometimes turning, dry in the room for 5 days.

From melon peels

Ingredients:

• crusts from 2 melons weighing 3-3.5 kg;
• 1 lemon;
• 1 kg of sugar;
• 500 ml water.

Cooking method:

• blanch the peel cut into thin strips in boiling water with 1 tbsp. l. lemon juice 5 minutes;
• discard the melon in a colander, rinse with ice water, pat dry;
• dissolve 800 g of sugar in water, bring to a boil;
• dip crusts in syrup and count down to simmer for 15 minutes;
• remove from stove and leave for 8 hours;
• boil the melon again, cool and boil again, adding 3 tbsp. l. lemon juice;
• discard the candied fruits in a colander and dry in the oven for 60 minutes;
• roll the melon in sugar, lay it out on baking parchment and dry it in the room for another 72 hours.

Methods of drying fruit

According to experts, home-made candied fruits invariably win in terms of taste and the absence of harmful additives compared to those made in the food industry.

In the sun

Dried fruit is laid out in one layer and placed in a well-ventilated place, in the shade. In good weather (about +25 and above), it takes 3-4 days.

In the oven

Candied fruits are spread on a baking sheet covered with parchment and placed in an oven preheated to 70-80 degrees. The door must be left ajar. The product reaches readiness in 5-6 hours.

In the dryer

The melon is laid out on pallets in one layer and dried for 5 to 10 hours at a temperature of 65-70 degrees. It is desirable sometimes I have pallets in places, because it is usually hotter below.

How to tell if candied fruits are ready?

Ready-made candied fruits, if you squeeze them a little in your fingers, should feel elastic, and not ooze moisture. Also, they often lighten, can become translucent. If the candied fruits are slightly wrinkled and have lost their original neat shape - it's okay, they will not lose a single gram of quality from this.

Rules and retention period

Ready-made candied fruits should be poured into a clean, dry glass jar or ceramic container, a paper bag or cardboard box is also suitable. The place of storage should be dry, without access to direct sunlight and cool - up to +18 °C. So they can be stored for 6-8 months.

Where melon blanks are used

Candied melon itself is a delicious treat. They can also be added to pastries (cakes, cookies), porridge or muesli, homemade sweets. It is possible to use them for filling stuffed festive poultry.

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