TOP 2 simple recipes for candied melon peels for the winter at home

Candied melon rinds were enjoyed back in the days of Ancient Rome. This product is distinguished not only by its high taste, but also retains maximum vitamins and benefits in comparison with fresh fruit. Their preparation requires a minimum of time and effort, but then allows you to enjoy the aromatic, bright in color and taste, almost exotic, delicacy for many months.

What varieties of melon are suitable for making candied fruits?

The most fragrant and sweet dried fruits are obtained from the Persian, Kolkhoznitsy, Pineapple and Koi-bash varieties. All of them have a dense skin, but not rough, and the flesh is dense and moderately juicy.

Preparing the aromatic fruit

When it comes to preparing candied fruit from the rinds, you need to inspect the melon - damaged or rotten parts are not suitable. The fruit is washed in running water with a brush and dried with a kitchen towel.

The peel is cut off in a very thin layer or, on the contrary, thick, depending on taste preferences.

The process of preparing candied fruits

Making candied melon is always a simple recipe. Its main difficulty lies in the agonizing wait for the delicacy to be ready.

From pulp

Ingredients:

• 1.5 kg melon;
• 1.5 kg sugar;
• 3 glasses of water;
• 1.5 tsp. citric acid.

Cooking method:

• cut off the peel and clean out the core of the fruit;
• cut the pulp into thin slices or cubes with a side of 2-3 cm;
• put the melon in a saucepan, pour boiling water so that the pulp is barely covered, keep on low heat for 6 minutes;
• discard the pulp in a colander and rinse;
• Pour sugar into a saucepan with the indicated amount of water, stir until it dissolves and after boiling, boil for 15 minutes;
• let the syrup cool, transfer the pulp into it, roll it in and leave it for 10 hours;
• bring the melon to a boil, count 5 minutes, let cool and repeat twice more;
• for the third time add citric acid;
• remove the melon from the heat and let it brew for 8 hours;
• spread the pulp on cooking parchment and, turning occasionally, dry in the room for 5 days.

From melon peels

Ingredients:

• crusts from 2 melons weighing 3-3.5 kg;
• 1 lemon;
• 1 kg sugar;
• 500 ml water.

Cooking method:

• Blanch the peel cut into thin strips in boiling water with 1 tbsp. l. lemon juice 5 minutes;
• Drain the melon in a colander, rinse with ice water, and dry;
• dissolve 800 g of sugar in water, bring to a boil;
• Immerse the crusts in the syrup and cook over low heat for 15 minutes;
• remove from heat and leave for 8 hours;
• Boil the melon again, cool and boil again, adding 3 tbsp. l. lemon juice;
• discard the candied fruits in a colander and dry in the oven for 60 minutes;
• Roll the melon in sugar, place it on baking parchment and dry in the room for another 72 hours.

Methods for drying fruit

According to experts, candied fruits prepared at home invariably have superior taste and the absence of harmful additives compared to those produced in the food industry.

In the sun

The dried fruit is laid out in one layer and placed in a well-ventilated place, in the shade. In good weather (about +25 and above) it takes 3-4 days.

In the oven

The candied fruits are placed on a baking sheet covered with parchment and placed in an oven preheated to 70-80 degrees. The door must be left ajar. The product is ready in 5-6 hours.

In the dryer

The melon is laid out on pallets in one layer and dried for 5 to 10 hours at a temperature of 65-70 degrees. It is advisable to sometimes move the trays in places, because it is usually hotter at the bottom.

How to determine if candied fruits are ready?

Ready candied fruits, if you squeeze them slightly between your fingers, should feel elastic and not ooze moisture. They also often become lighter and may become translucent. If the candied fruits wrinkle a little and lose their original neat shape, that’s okay, they won’t lose an ounce of quality.

Rules and shelf life

Ready candied fruits should be poured into a clean, dry glass jar or ceramic container; a paper bag or cardboard box is also suitable. The storage place should be dry, out of direct sunlight and cool - up to +18 °C. This way they can be stored for 6-8 months.

Where are melon preparations used?

Candied melon itself is a delicious treat. They can also be added to baked goods (muffins, cookies), porridge or muesli, and homemade sweets. It is possible to use them for stuffing stuffed holiday birds.