When making candied fruit, the size does not have to be exact. However, using small chunks ensures the fruit is tender. You can also remove any brown spots or rough edges.
If you let the fruit soak in boiling water for too long, they can get mushy and soggy.
For instance, cherries and pineapples are often tender enough with 1 round of blanching. Oranges and lemons may need 3 blanching total. Grapefruits generally require 6-8 blanchings.
You can stir the syrup continuously to help the sugar dissolve.
For example, small pieces of lemon rind may only need 10 minutes or so, while large chunks of apples may need 20-30 minutes.
This creates a sugar-coated appearance, which makes the fruit look more presentable if serving it by itself. If you are baking with the candied fruit, you likely do not need to add additional sugar.
You can eat the fruit by itself for a delicious snack. Consider mixing your candied fruit with almonds, peanuts, and chocolate chips to make your own decadent trail mix.
You can also refrigerate your candied fruit and use them later on. However, your fruit won’t taste as fresh compared to using them right after making it.
When you want to use the fruit, scoop it out of the syrup, and let it sit for a few hours. This way, the extra syrup will drip off and you can easily use your fruit.
