Candied Fruit Mexican Recipe

Candied Fruit Mexican Recipe

Ingredients

Recipe for: Fruta Cristalizada

Makes 2 POUNDS

• 2 pounds fresh fruit such as pineapple, prickly pear, papaya, chayote, plums, or figs
• 2 quarts water
• ¼ cup calcium oxide
• 5½ cups sugar

Method

1. Wash the fruit, peel, and slice if necessary (leave small fruits such as figs, plums, and prickly pears whole)
2. Prick the fruit in a few places with a skewer or needle (sterilize the needle by heating it over a flame for a couple of minutes)
3. Combine the water and calcium oxide in a large bowl and stir to dissolve
4. Add the fruit
5. Allow to soak overnight in a dry place
6. Strain and rinse the fruit very well under cold water
7. Place the fruit in a large pot and add cold water to cover
8. Add 4½ cups of the sugar and cook at a constant soft simmer, without letting it come to a boil, for 1 hour
9. Remove from the heat, cover the pot with a lid, and allow to sit overnight
10. Add ½ cup of the remaining sugar to the pot and bring to a boil
11. Reduce the heat to maintain a simmer and cook for 1 hour
12. Remove from the heat, cover the pot with a lid, and allow to sit overnight
13. Repeat the same process the next day with the remaining ½ cup sugar
14. Remove the fruit with a slotted spoon and drain on a wire rack
15. Cook the remaining syrup over medium heat until it has reduced to a thick, honeylike consistency, about 5 minutes
16. Pour the syrup over the fruit while still on the rack
17. Allow to dry out in the sun for 1 to 2 days
18. Store in an airtight container in a cool, dry place for up to 1 year

Full List of Fruit Recipes
Full List of Candied Recipes