Candied fruit can be made into candied fruit.

Old people and children can't resist the charm of sweet and sour preserves, and accompany many people through the same sweet and sour memories. It may be the "closed knife string" sold at the entrance of the cinema when I was a child. The taste of carambola pulp drenched with sugar paste is mouth-watering; It's still the happy taste of mother cooking jujube cake and plum cake into cold drinks in winter.

The origin of candied fruit

It is said that the origin of candied fruit can be traced back to the Han and Tang Dynasties and flourished in the Qing Dynasty. At that time, there were many records about the production of preserved fruit (candied fruit). Because the honey used in ancient pickling is precious, candied fruit is also regarded as a palace treasure. Take the oval golden jujube as an example, also known as kumquat or kumquat, which is a specialty of Yilan. Most people often confuse it with round kumquat, which is mostly used to make kumquat and lemon drinks. It is said that the golden silk jujube cake was planted by Zhu Caizhe in Daoguang period of Qing Dynasty. Seeing the golden jujube planted in Yilan at that time, it's a pity that Kamalan people didn't know how to store and eat, and let the fruit rot on the ground, so they taught everyone to pickle it.

Yilan is rich in golden jujube.

Candied fruit producing area

The producing areas of candied fruit are mostly concentrated in Yilan, Changhua Member Forest or Tainan. These three places have a * * * connection point, and they are all "fruit-rich" places. Yilan has a warm climate, abundant water resources and fertile soil, which has always been suitable for agricultural development. Jiaoxi and Zhenshan areas are rich in fruits such as red dates, carambola and plums. Baiguo Mountain in Changhua Member Forest is a paradise for flowers and fruits, famous for carambola, peaches and guava, so the local candied fruit and canned food processing industry is very prosperous. Tainan is rich in mangoes, pineapples and other fruits, with abundant sunshine, which is naturally suitable for developing the candied fruit industry.

How to make candied fruit

Because the skin will become thinner after the fruit matures, the infiltration or salinization of high concentration honey stains can inhibit the activity of microorganisms and improve the natural antiseptic effect.

First, the fruit is selected, washed, sliced and pickled, and then it goes through the "rinsing" procedure, that is, the pulp is acerbity and deacidified by washing or soaking, drained and then boiled in sugar paste. The proportion and technology of sugar stains are related to the quality of finished products, which is usually the secret recipe of each store, and will be cooled and bottled for preservation.

Candied fruit is a traditional snack food with high sugar content. It is suggested that you can make it yourself and change the route of low sugar and low salt.

Is there any fruit to keep?

Almost all fruits can be made into candied fruit, except watermelon, which is not suitable for fruits with much water! In addition, fruits with high maturity are not suitable as raw materials for preserves. Generally speaking, the candied fruit is not rotten, there are no pests and diseases, and it is better to cook it in seven or eight degrees. The pulp with too high maturity is soft and easy to bruise and rot. In addition, the size of fruit particles should not be too different. The difference of fruit diameter is too big, which is easy to cause uneven penetration of sugar solution and different quality.

Common traditional preserves are ...

Candied dates: candied dates made of rock sugar can be enjoyed directly or made into jujube tea, which is a very mild formula for moistening throat. As the production season of red dates is around the Spring Festival, candied dates have also become a good choice for New Year gifts.

Licorice. Licorice and red dates. It tastes slightly salty and can be eaten directly or soaked in jujube tea. Hot drinks Hot drinks taste especially sweet.

Orange cake: Cooked with kumquat and maltose, it is sweet when eaten alone. In the early days, people used it to cook warm drinks with ginger to keep out the cold.

Crispy plum: Prunes are preserved with coarse salt and sugar. Sweet, sour and juicy, with crisp taste. Besides being eaten directly, it is often used to prepare drinks and dishes. The taste of Perilla frutescens and Osmanthus fragrans in the market has also changed.

Sweet Plum: Plum is made of salt and licorice extract, which is sweet in salt and slightly sour, quite quenching thirst and returning to sweetness.

Dried plums with stones: In fact, dried plums with stones are not plums, but are made by removing the stones from big plums, adding traditional Chinese medicine for curing, and then dehydrating and drying.

Mume: Mume meat is thick but not astringent, with high acidity and sweet taste. People who love sour food should not miss it.

Stevia rebaudiana: Pickled green plums, then rinsed and dried with water, and seasoned with water boiled with licorice and stevia rebaudiana, that is, stevia rebaudiana, which is moderately sour, salty and sweet.

Flower cherry: Seedless candied fruit made by pickling and softening plums, with large and full head and moist meat. Traditionally, most of them are shared with small tomatoes!

Fuzhou preserved plum: Preserved plum tastes crisp, similar to the sour taste of ebony.

Li: This is the most traditional "salted plum" and the most nostalgic candied fruit. Now almost all customers in grade four and five have tasted this kind of salted plum.

Juice plums: Sweet and sour juice plums are the childhood tastes of many fifth and sixth grade students. They are all dark red flesh, and they can't stop just looking at saliva.

Lover's Fruit: Mango seeds are harvested before they become hard and made into candied fruit. The sweet and sour taste makes people salivate and has the unique aroma of mango.

Dried mango: Mangoes that are abundant in summer can be eaten all year round after being candied. It tastes like fudge, and the sweet and sour taste makes adults and children love it.

Spicy Mango: Red and spicy mango, with a little sugar and spicy powder, is one of the traditional preserves in Taiwan Province Province. The crispy taste makes people want to eat more!

Dried Luoshen flower: dipped in Luoshen nectar, dried to remove astringency and neutralize acid gas. After entering the throat, a sweet smell slowly overflowed from the throat.

Wet dry guava: There are two kinds of candied guava in the market: dry guava and wet guava. The wet dried guava tastes soft and moist, sweet and sour.

Dried pineapple: Taiwan Province Province is rich in pineapple, which is sweet, sour and refreshing, and is very suitable for filling or decorating desserts.

Licorice olives: the most traditional olive flavor. When making, the olive skin must be completely mashed in a bucket, and then sprinkled with salt and sugar to absorb the taste. The low-salt production method retains the fragrance but is not salty.