Candied fruit is a delicious treat that can be enjoyed year round. However, during warmer weather, candied fruit has a tendency to become sticky as the sugar coating starts to melt. Thankfully, there are several tricks you can use to prevent your candied fruit from turning into a sugary mess.
What is Candied Fruit?
Candied fruit, also known as glacé or crystallized fruit, is made by preserving fruit in sugar. The fruit is soaked in a sugary syrup solution, which allows the sugar to penetrate the fruit. After soaking, the fruit is dried, which causes the syrup to crystallize on the surface, creating a candy-like coating. This process preserves the fruit while also imparting a sweet flavor and delicate crunch.
Common candied fruits include oranges, lemons, cherries, pineapple, ginger, dates, plums and apricots. Candied fruit can be eaten as is for a sweet treat, used to decorate cakes and pastries, or used in fruitcakes, puddings and other desserts.
Why Does Candied Fruit Melt?
The sugary exterior of candied fruit melts when exposed to moisture and heat. Fruit has high moisture content, so some of that inherent moisture will gradually soften the outer sugar coating over time. High humidity or damp conditions will also cause the exterior to dissolve.
Additionally, heat exposure causes the sugar crystals to start to break down and liquefy. Direct sunlight or warm ambient temperatures can lead to melting even in relatively low humidity. The higher the heat, the faster the sugar will start to dissolve.
Tips to Prevent Candied Fruit from Melting
Luckily, it’s easy to keep your candied fruit from turning into a sticky mess with just a bit of preparation and care. Here are some of the best ways to stop melting and preserve that signature crunch:
Store in an Airtight Container
An airtight container is ideal for protecting candied fruit from excess moisture in the air. Glass jars, plastic containers or even resealable bags work well. The key is making sure the container has a tight seal so humid air cannot get in and interact with the fruit.
Use Wax Paper or Parchment
Wrapping candied fruit pieces individually in wax paper or parchment before storing will safeguard them from sticking together. The thin paper acts as a barrier, keeping any melted sugar contained instead of pooling in the container.
Refrigerate
Cold temperatures are effective at slowing down the melting process. Store candied fruit in the refrigerator whenever possible, especially during hot and humid weather. The optimal temperature range is 34°F to 40°F.
Keep Away from Heat and Light
Avoid leaving candied fruit anywhere it could get hot, such as on a sunny countertop or near appliances that give off heat like the stove or dishwasher. Never keep candied fruit in direct sunlight, as the radiant energy will melt the exterior.
Let Pieces Dry Before Storing
If you wash candied fruit or if pieces get a bit sticky, let them air dry for several hours before putting back in storage. This allows any excess moisture to evaporate instead of getting trapped against the fruit.
Rotate Older Pieces to Top
When grabbing pieces of candied fruit to eat, take newer pieces from the bottom of the container and move older pieces from the top down. This rotation system ensures the oldest pieces get used first before they have a chance to degrade in quality.
Keep Fruit Whole as Long as Possible
Chopped, diced or sliced candied fruit will melt faster than whole pieces with less exposed surface area. Keep fruit intact until ready to serve or use in recipes. Avoid unnecessary cutting ahead of time.
Avoid Moist Fillings and Toppings
When serving candied fruit or using it in desserts, keep in mind that wet fillings and toppings can accelerate melting. Whipped cream, ice cream, fresh fruit, fruit sauce, etc. should be applied just before eating instead of storing the completed dish.
Use an Airtight Cake Dome
For cakes or fruit platters decorated with candied fruit, display under an airtight cake dome. This will guard against ambient moisture and keep decorative pieces from spoiling.
Coat with Chocolate
Dipping pieces of candied fruit in chocolate or drizzling with a thin chocolate shell provides an extra moisture barrier. The chocolate seals around the sugar coating to help minimize direct exposure.
Blot with Paper Towel
If you notice candied fruit starting to ooze or drip, gently blot pieces with a dry paper towel to absorb any excess liquid sugar. This can help prolong the shelf life a bit longer before the sugar fully liquefies.
Consume Within a Week
For best quality and texture, aim to eat candied fruit within 1 week of opening the storage container. The sugar coating will eventually break down over time, even with proper storage methods.
Making Fresh Candied Fruit
You can also make DIY candied fruit at home using fresh fruit and sugar. Here is a basic process:
Ingredients
– Whole, unblemished fresh fruit like oranges, cherries, pineapple chunks, etc.
– Granulated white sugar
– Water
Directions
1. Wash and dry fresh fruit. Leave whole or cut into uniform pieces if desired.
2. Make a simple syrup by bringing equal parts water and sugar to a boil. Reduce heat and stir until sugar dissolves.
3. Simmer fruit in simple syrup for 30-60 minutes until translucent.
4. Remove fruit and allow to dry on a cooling rack until no longer sticky.
5. Toss fruit in granulated sugar until thoroughly coated.
6. Place sugared fruit on rack and allow to crystallize for 6-12 hours.
7. Store in airtight container in refrigerator up to 1 month.
Troubleshooting Melting Candied Fruit
| Issue | Solution |
|---|---|
| Sticky surface | Blot with paper towel. Air dry and re-coat with sugar. |
| Clumped together | Separate pieces and wrap individually. |
| Weeping liquid | Blot liquid. Move to cooler storage spot. |
| Losing crunch | Consume soon. Store remaining pieces individually. |
| White spots | Sugar absorbs ambient moisture. Use up quickly. |
Conclusion
Preventing candied fruit from melting into a gooey mess is simple with proper storage techniques. Keep it in an airtight container in the fridge, wrap pieces separately, and avoid heat and humidity. If pieces do start to get sticky or ooze, blot them dry and use up within a week. With just a little planning, you can enjoy the signature crunch of candied fruit for months.