TOP 2 simple recipes for candied melon peels for the winter at home
Candied fruits made from melon peels have been treated to since the days of Ancient Rome. This product is distinguished not only by its 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 for many months to enjoy a fragrant, bright in color and taste, almost exotic, delicacy.
Which melon varieties are suitable for making candied fruits
The most fragrant and sweet dried fruits are obtained from the Persian, Kolkhoznitsa, Pineapple and Koy-bash varieties. All of them have a dense skin, but not coarse, and the flesh is dense and moderately juicy.
Preparing a fragrant fruit
When it comes to making candied peel, 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 in a very thin layer or, on the contrary, thick, depending on taste.
Candied fruit cooking process
Cooking candied melon is always a simple recipe. Its main difficulty lies in the agonizing expectation of when the delicacy comes to readiness.
From pulp
Ingredients:
- 1.5 kg of melon;
- 1.5 kg of sugar;
- 3 glasses of water;
- 1.5 tsp. citric acid.
Cooking method:
- cut off the peel and peel the core of the fruit;
- cut the pulp 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 after boiling, boil for 15 minutes;
- let the syrup cool, transfer the pulp into it, roll and leave for 10 hours;
- bring the melon to a boil, count 5 minutes, let cool and repeat twice more;
- add citric acid for the third time;
- remove the melon from heat and let it brew for 8 hours;
- Spread the pulp on baking parchment and, occasionally 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 of water.
Cooking method:
- blanch the peel into thin strips in boiling water with 1 tbsp. l. lemon juice 5 minutes;
- discard the melon in a colander, rinse with ice water, dry;
- dissolve 800 g of sugar in water, bring to a boil;
- immerse the crusts in the syrup and count for 15 minutes on low heat;
- remove from heat 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;
- Dip the cantaloupe in sugar, place on parchment paper, and dry in the room for another 72 hours.
Fruit drying methods
According to experts, candied fruits harvested at home invariably benefit from 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
Melon is laid out on pallets in one layer and dried for 5 to 10 hours at a temperature of 65-70 degrees. Sometimes it is desirable to have pallets in places, because it is usually hot below.
How to tell if candied fruits are ready?
Ready candied fruits, if you squeeze them a little in your fingers, should feel elastic, and not ooze moisture. Also, they often brighten, they can become translucent. If the candied fruits wrinkled a little and lost their original neat shape - it's okay, because of this they will not lose a single gram of qualities.
Rules and shelf life
Ready candied fruits should be poured into a clean, dry glass jar or ceramic container, a paper bag or cardboard box is also suitable. The storage place should be dry, out of direct sunlight and cool - up to +18 ° С. So they can be stored for 6-8 months.
Where are melon blanks used?
Candied melon fruits themselves are a delicious treat. They can also be added to baked goods (muffins, cookies), porridge or muesli, homemade sweets. It is possible to use them for filling a stuffed festive bird.
