Tanghulu skewers also known as bingtanghulu, are delicious crunchy candied fruits, a popular snack in northern China. Candied strawberries, or other fruits, dipped in thick simple syrup for a sweet and sour treat.
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Many people on Tiktok have successfully recreated my grapefruit peel candies, while some of you failed. The key to success here is patience. You will need to use medium high heat to pan fry the pith cubes for about 20 minutes. When they start to look dry, keep frying over medium heat for about 10 more minutes until they get crystalized.
But how about the yellow outer skin? Of course we are not going to waste it. You can simply microwave the pomelo/grapefruit skin for 5 minutes to get super refreshing homemade yuzu salt. Check out my yuzu salt recipe here.
Citrus peels are packed with vitamin C, calcium and bioflavonoids. They also provide potassium, which is an essential mineral that is needed by all tissues in the body, and limonene, which has anti-inflammatory, antioxidant, antinociceptive, anticancer, antidiabetic, antihyperalgesic, antiviral, and gastroprotective effects.
7. Stir the pith cubes with a spatula over high heat for about 10 minutes until there is no water at the bottom of the frying pan. Use the spatula to gently press the pith cubes to squeeze out the excess water.
9. Reduce heat to medium, keep frying for 5 to 10 minutes until the pith cubes form a crystallized outer layer. When you shake the pan, you should be able to hear the rustling sound. The candied grapefruit peel or pomelo peel should feel dry to touch.
2. To wash off the crystalized layer on the spatula and the frying pan: add plenty of water to the frying pan until all the sugar crystals are covered, bring the water to a boil over medium high heat, reduce heat to low, let simmer until all the sugar crystals are melted.
3. To store: stored in the refrigerator in an airtight container for up to 1 month. If the surface starts to feel damp or sticky, pour the candied grapefruit peel to a frying pan, fry over medium heat for 5 to 10 minutes until the dry crystalized outer layer forms again.
Not sure what I did wrong but after I lowered my heat to medium high for 20 minutes, my candies turned brown and sticky, they never got to a dry crystal point so I took them out before the sugar burnt. I laid them on a piece of foil and separated as best I could before letting them cool. Not as crunchy outside and gummy inside as yours, but still tasty. Any tips for the next batch?
I made these after trying my first pomelo (delicious). They turned out perfect! I will say that my heat source may be stronger because it took about half the of the time for the crystals to form and the outside to become crunchy. The flavor is bitter sweet and refreshingly juicy. Thank you Ms. Shi for the clear instructions and great recipe!
Mine was minced. I added it in when pan frying, though that would mean that ginger would be eventually stick onto the candy. It worked great, though I observed that some candies had a stronger ginger flavor than others.
I added the pomelo peel powder to it while it was cooking thanks to this comment and I really like it. I also added the juice from half a Cara Cara orange. The pith is spongy so it really soaks up the flavor.
To prepare them, simply blend your choice of fruit with water, juice, or milk. Pour the mixture into popsicle molds or plastic cups, place a popsicle stick in the center of each, and freeze overnight.
You can make a creamy pudding by blending this fruit with just a few simple ingredients, such as cocoa powder and a sweetener of your choice. For example, this recipe uses maple syrup for a delectable treat.
Made using real fruit (versus fruit extract or flavoring concentrates like many gummy recipe), these homemade gummies taste like a perfectly ripe spring strawberry, only more intense. Both the sugar and the citric acid serve to amp up the strawberry flavor even more.
Different kinds of fruit also have varying amounts of natural pectin, so if you tried to swap the strawberries for something else here you may end up with something slightly softer or firmer (most berries are fairly low pectin, for example, compared to say, plums or cranberries which are naturally high in pectin).
This recipe uses powdered fruit pectin to achieve the proper set. Pectin reacts with sugar and acid to form a mesh that traps liquid, forming a gel. More pectin equals a firmer set. That, combined with the sugar cooked to the appropriate temperature, results in a tender yet squishy consistency that makes this candy simply delightful.
I used Sure Jell Premium Fruit Pectin in the yellow box, but other regular (not low-sugar) pectins should work as well. This kind of pectin is also known as apple pectin or HM pectin (though I have not personally tested it with other brands).
Now there are certainly low-sugar pectins out there (I actually prefer this style of pectin for most of my jam recipes since you can make them with much lower quantities of sugar). This is because this kind of pectin relies on calcium, not sugar, to achieve a proper set.
The gummies are very sticky, which is why silicone is the ideal material here. That said, you can use a pan lined with parchment paper as well. Do not use plastic wrap or waxed paper as it will melt when it comes in contact with the hot liquid candy.
Storing the candies uncovered kept the outer coating white and dry (despite high humidity even, this surprised me!) though the candies do get firmer the longer they sit. After 3 weeks they were noticeably more firm than the candies stored in an airtight container. Not so say they were stale, necessarily, just firmer. I would guess this would be even more noticeable in a dryer climate.
Golden syrup or glucose syrup would be the closest substitute. Honey technically would work but it will definitely change the flavor. The invert sugar is necessary to achieve the proper gummy texture!
Do you have any more advice for swapping out different berries/fruits? I have a lot of wild blueberries, raspberries, lingonberries, and rhubarb in my freezer. I see above you say it could change the consistency due to the difference in pectin, would you mind going into a little more detail about that?
Welcome to Love & Olive Oil, the culinary adventures of Lindsay and Taylor. We're all about food that is approachable but still impressive, unique and creative yet still true to its culinary roots. (More about us...)
Cain is a fruit breeder. His latest invention is called the Cotton Candy grape. Bite into one of these green globes and the taste triggers the unmistakable sensation of eating a puffy, pink ball of spun sugar.
Ordinary grapes like the red Flame Seedless can cost as little as 88 cents a pound. The Cotton Candy could fetch around $6 a pound, though prices would come down if enough growers cultivate the grape.
Fruit breeders have made California No. 1 when it comes to grapes. Almost all the table grapes commercially grown in the U.S. come from the Golden State, which shipped a record 100 million boxes last year.
Columbine Vineyards in Delano, Calif., already has two successful patented varieties, the cranberry red Holiday Seedless and the ultra sweet Black Globe, a seeded berry with a strong following in Asia. More are in the pipeline.
Cain got his start in the 1970s as a researcher with the USDA developing new varieties of table grapes and seedless raisins in Fresno. Then, most fruit breeding was done by the government or universities that could afford the time-consuming and expensive work.
International Fruit Genetics signed a licensing agreement with the University of Arkansas. By 2003, Cain was cross-pollinating their grapes with a dozen California varieties on his test field, 80 acres of dusty vineyards in Delano, north of Bakersfield.
On a recent weekday, Cain showed why he spends half his time was spent outdoors. Rows and rows of vines needed to be inspected in search of the next big thing. Carrying a tool belt and a refractometer to measure the sugar content of each grape, Cain methodically tasted his berries, deciding what to keep and what to toss. With 300 kinds of grapes to taste on each row, swallowing the fruit is out of the question.
It was this same painstaking process that led Cain to find the ideal mate for his spun-sugar-flavored Concord, a green beauty called Princess. That variety was developed by the USDA and is known for its crisp texture and juiciness.
What exactly is cotton candy flavor anyway? Well, the blue is suppose to be raspberry. The yellow is lemon, and that ubiquitous pink puff ball has vanilla in it. seelensturm/Flickr.com hide caption
"When it pops in your mouth, the first impression is a rush of cotton candy flavor," says Spencer Gray, a personal chef in Culver City and blogger at Omnivorous who has sampled the grapes. "The green grapes don't look or smell like cotton candy," he tells The Salt, "but they will remind you of a circus." His son, he says, loves them.
At about $6 per pound, this sounds like a lucrative gimmick that takes a perfectly pleasant fruit and jazzes it up into junk food. But when we dug deeper into the grape's origins, we found that its creator is actually trying to do the opposite. 152ee80cbc
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