Candying Fruits Article -
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How to Candy Fruits

Delicious in cakes, cookies, for garnishes, or dipped in chocolate, candied fruit is worth the effort.

Candying fruit is the relatively simple process of infusing fruits or citrus peels in a sugar syrup. Grapefruit peel, kumquats, orange and lemon rind, fresh cherries, and pineapple are all good choices for candying. But you don't have to stop with fruit: slivers of candied carrot make a wonderful garnish for carrot cakes.

1. You will need a saucepan for Simple Syrup and one for blanching the fruit. We chose to candy orange peel, which we later chopped and added to a recipe for Chocolate-Dipped Orange Biscotti.

Remove the top and bottom from the orange.

2. Set the flat end of the orange on a cutting board. Using a sharp paring knife, slice off the peel, following the curve of the orange as best you can. Avoid cutting into the flesh of the fruit. It is okay to keep the bitter white pith attached to the rind: the bitterness is tamed by blanching, and the pith becomes translucent and sweet during the candying process.

    3. You can either candy the peel as is, for chopping and adding to a recipe, or you can slice it into even strips, about ¼-inch wide, for a more elegant presentation. (Chocolate-dipped candied orange peel is a treat, and is excellent for gift-giving.) Large peels, such as grapefruit, should be cut into smaller strips for faster, more even cooking.

      4. Put the peel into a pot of cool, fresh water. Bring it to a rolling boil. Immediately transfer the fruit to a colander to drain. Repeat, bringing the peel and fresh water to a full boil. For oranges or other sweet-skinned citrus, such as Meyer lemons, you might only need one to three blanchings. For grapefruit, you might need seven or eight. (Cherries and pineapple chunks can go straight to the pot of simple syrup.) Taste the blanched peel: is it tender? Transfer the drained peel to the pot of warm simple syrup. Bring the syrup to a very low simmer.

        5. Simmer for 15 to 30 minutes, depending upon the size of your slices, until the orange rinds become translucent and the peel tastes sweet and tender.

          6. Remove the pot from the heat and allow it to cool. The orange rind can be chopped and used in recipes, stored in the refrigerator for weeks in its sugar syrup, or drained and rolled in sugar. Sugared orange rinds will dry out quickly, however, so eat them within a day or two. To keep them fresher longer, dip the drained slices of peel in tempered chocolate.

          Recipes for candied citrus peels:

          Any extra syrup for can be used in other dishes or drinks. Orange-flavored simple syrup is delicious in tea. Use your homemade candied citrus peel in these recipes:

          Oct. 15, 2009 4:51 am
          This is great! Thanks for the idea, I can make my own candied fruit peel for my fruitcake...More Power!
          Dec. 21, 2009 11:08 pm
          I didn't know it was so simple to candy fruit! I have been trying to find candied fruit when it's the "regular" time of the year and usually cannot....Thanks!
          Jun. 7, 2010 5:13 am
          After you make your own candied fruit, you can try this French recipe:
It is divine!
          Nov. 22, 2010 7:14 am
          An alternate way to remove the rind from the citrus fruit is to cut off both ends, then run a spoon between the rind and the fruit until the fruit is throughly loosened. Then you can simply pullthe fruit out and slice the rind to whatever thickness you desire. This is an old bartending trick I learned many years ago.
          Nov. 27, 2010 3:35 pm
          could you use marshiaro cherries and candy those if you cant get fresh cherries?
          Nov. 27, 2010 3:56 pm
          Good recipe-but remember to cut away the white pith and candy the peel only.
          Dec. 8, 2010 10:26 am
          This is a great way to always have orange on hand, thank-you and have your best day ever!!!
          Apr. 12, 2011 1:59 am
          Oct. 30, 2011 6:52 pm
          Another alternate way make strips is to use a vegetable peeler. TKMichael's spoon method brings back good memories!
          Dec. 2, 2011 2:18 pm
          Wou. I have lot of oranges in my garden and will try making candied peel from them. My way of peeling the orange: Cut top and buttom. Then holding the orange whole by one hand start cutting the peel (peel-deep)from top to bottom round the orange (like peel-segments. One orange makes 6 to 8 pieces). Then hold the cut-orange whole by left-hand fingers top and buttom; rest the knife at the top-edge and pull the cut-piece peel down easily. You will have nice peel-segments.
          Nov. 26, 2012 4:42 pm
          I was looking so long for a recipi of orange and lemon peel and now i found it! Great. Coz in the Netherlands they aren't always easy to find and a recipi at all not! Thank you so much and keep up your great job! Have a great day. :-)
          Nov. 26, 2012 4:44 pm
          Excuse my language coz i'm from the Netherlands and it's more than 40 years ago i learned english at school!
          Dec. 13, 2012 7:56 am
          I slice oranges pole to pole to get segments, then run the knife just under the pith next to the skin. I give the orange segments to the kids (who don't have to peel them now) and candy the peels. I find it easier to remove the pith than to mess with blanching them so many times.
          Apr. 26, 2013 3:07 am
          It's the orange peel ripe. Wow .This is a brilliant idea. health professionals
          May 9, 2013 11:07 pm
          It is nice but I don't think I'll do it
          Nov. 5, 2013 10:33 am
          Candied fruit costs a fortune! Can I candy maraschino cherries and canned pineapple tidbits? Anxiously await your response -- it's almost fruitcake time!
          Gary G 
          Dec. 4, 2013 2:46 pm
          Hi Sue, I agree "it's almost fruitcake time" and I was wondering the exact same thing. I hope someone will respond soon.
          Dec. 22, 2013 8:28 pm
          You can candy canned fruit (ha) and just skip the blanching step -they've already been processed. I always look for the thickest skinned oranges and grapefruits, because it's the pith that soaks up all that lovely sugar and becomes so delectable! The only reason to remove the pith is if you only want candied zest for a recipe or for using as garnish on desserts. Grapefruit is a little harder to peel, but is very good. Lemons are ok, limes not so much- rinds are quite thin so they can be chewier and not as sweet. And oranges are the best! I like to be more decadent and dip both ends in chocolate too =)
          May 3, 2014 8:52 am
          I have some coconut sugar. Anyone know how that works in place of the sugar?
          Nov. 1, 2014 3:12 am
          Coconut-orange flavored candy i would think... Does the sugar taste like coconut or is just sweet like regular sugar?
          Nov. 15, 2014 5:34 pm
          I make my own candied cherries and pineapple every year using this method.
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