Making Candied and Glazed Fruits

Candied fruits are heavily impregnated with sugar, coated with confectioner’s sugar, and dried for transparent, smooth and glossy surface. Fruits to be candied should be firm and ripe. Too-soft fruits will not be hold its shape during the processing. A small amount of corn syrup will prevent hard sugar crystals from forming; too much will make the finished fruit sticky and less flavorful. A good candied fruit retains the characteristics fruit color: chewy or crisp, tender but firm, and pleasingly flavored.

General Directions

1) Prepare the fruit. Peel and leave whole or slice into halves or quarters, depending on size. Discard the seeds.
2) To prevent browning, drop cut pieces of not more than 1 kg into cold water with 1/2 tsp (2.5 ml) ascorbic acid or 1 tsp (5 g) salt per 3 cups (711 ml) of water.
3) Put fruit into boiling water sufficient to cover it. Boil rapidly for three minutes. Tough fruits may require 10-15 minutes boiling.

4) Drain the fruit in a colander, saving the water to make the starting syrup (1:1 sugar and liquid). If the liquid is not enough, add hot water to meet the required amount. Heat the syrup until sugar is dissolved, then add the drained fruit and boil the mixture for two to three minutes.
5) Place the fruit and syrup into a clean china or porcelain bowl. Keep the fruits submerged in syrup for 24 hours.
6) The next day, drain the syrup from the fruit and add 1/2 cup (113 g) of sugar and 1/2 cup (118 ml) of corn syrup. Heat the syrup until the sugar is dissolve, add the fruit, and bring the mixture to a boil. Boil for two to three minutes. Pour fruit and syrup into the bowl and let it stand again for 24 hours.

7) Every 24 hours for four days or until syrup is a thick as honey, drain the syrup from the fruit and add 1 cup (226 g) sugar. Heat the syrup until the sugar is dissolved, add the fruit, and boil for two to three minutes. Pour the syrup and the fruit into the bowl and let the mixture stand for 24 hours.
8′) Drain the syrup from the fruit. Boil the syrup to 10oC. Pour the hot, thick syrup over the fruit and let the mixture stand for seven days to let the fruit becomes as plump as possible. If fermentation or molding sets in any time during the week, boil fruit and syrup for two to three minutes.
9) Drain the fruit in a colander, saving the syrup. Dip colander and fruit into simmering water for three seconds to remove the surface syrup. Dry the pieces of fruit on cakes racks. To re-use the syrup for candying, dilute three parts syrup with one part water and begin again from step 6.

10) Dry fruit thoroughly either in the sun or oven. In the oven, dry at 38°C for 8-10 hours, leaving the door open.
11) Finish the candied fruit. For a crystallized fruit, roll each fruit in granulated sugar before complete drying. For a glazed finish, make a thick syrup by boiling 2 1/2 cups (565 g) sugar and 3/4 cup (178 ml) water for three minutes. Dip each piece of candied fruit in the syrup, then place it on racks to harden and dry under the sun or oven.
12) Wrap each candied fruit in wax paper or cellophane and store it in a cool, dry place. Use the candies within six to eight weeks after packing.

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How to Make Fruit Pickles (mango, siniguelas, kamias, papaya, and santol)


Pickles may be prepared with or without fermentation. Pickles, however, are generally better in flavor. aroma, texture, and keeping quality when fermented. Bacterial growth in natural fermentation is controlled by certain imposed  environmental factors, such as salt and acid concentrations, temperature, duration of salting, and nutritional  requirements of the lactic acid bacteria.

The salting procedure to follow depends on the type of fruit to be treated. In general, 10-18% salt content induces good lactic acid production and controls many proteolytic and spoilage organisms.

The fermenting temperature influences the predominating microorganism in the brine. At low temperatures  (25o-27ºC), lactic-acid bacteria are encouraged to multiply. High temperature induce multiplication of  microorganisms that are not beneficial to the pickling process.

Fruits that are suitable for pickling are mango, siniguelas, kamias, papaya, and santol.


1. Use only firm, fresh, unbruised, and underripe fruits.
2. For fermented, pickles, immerse clean fruits in 10.6% brine solution or 40% salometer. To prepare the solution, add 129 g salt to 1 liter of water. After three days, add 20 g (tbsp) of salt per liter of brine solution and every five days for three to four weeks. Process salted fruits according to specific directions for each type of fruits.
3. Submerge fruits in pickling solution at all times by placing them in plastic bags with water of any suitable coloring.
4. For unfermented pickles, follow the direction specific for each type of fruit.
5. Cook pickles in kettle or enamel, glass or stainless steel Do not use iron, copper, or zinc bottles because the metals discolor the pickles. Use long-handled spoon of wood or stainless steel for stirring.
6. Carefully follow time tables indicated in the procedure.
7. Pack pickles in glass jars seal them tightly.

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1. Percent salt concentration can be measured using salometer.
2. Adjust concentration using Pearson’s square formula.