What is crystallised fruits?

Crystallized fruit is wonderful sight when arranged in a fancy dish in the center of a table. There are many fruits which can be crystallized such as Plums, Apricots, Peaches, Apples, Pears, and Pineapples. Melon also can be used, but only the harder inside above the rind, but this will be discussed later. The fruits should be ripe but still firm. Soft fruits such as strawberries and raspberries are generally not used as they tend to disintegrate during the prolonged soaking. The bitter in the peel is removed by putting the peel on in cold water, letting it come to a boil, and then by draining off, changing the water and starting over each time with cold water. The number of changes depends on the individual taste. The peel should be tender before it goes into the syrup.

How to select crystallised fruits

If making at home, all citrus fruits should be of a bright color, without blemish and with thick peel. It can be purchased from the market in tins or cans. Don't forget to see the manufacturing as well as the expiry date.

Culinary Uses of crystallised fruits

· As a decoration for an iced cake or a garnish for a dessert fresh.
· Crystallized edible sugared fruit bring color, fragrance and flavor to any recipe..

How to store crystallised fruits

Store it air tight container, in refrigerator as exposure to air can loosen its crispiness and moisture can affect the flavour.

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