Candied Fruit Origins Explained: How Tanghulu Became A Global Treat

Written by Yash Lakhan | December 7, 2023

Candied fruits are beloved sweet treats that are enjoyed by people of all ages, from children to adults. It is a simple dessert that packs a lot of flavor. But have you ever wondered how this sweet was created? Keep reading to learn more.

Candied fruits are also known as crystallised fruits, and they are essentially fruits that have been cooked in a sugary syrup and are later kept in the syrup for a long time. The water content of the fruit is replaced by sugar throughout the soaking process, which might last several days to a couple of weeks. As a result, the fruit is solid and sweet-flavored. Firm fruits are excellent for candied fruits because softer fruits will not withstand the extended soaking period. Candied fruits include pineapple, apples, apricots, cherries, and dates.

Tracing The Origins Of Candied Fruits

You need to go back many years to trace the history of candied fruits. It has long been a common practice to make candied fruits, and it is a history of pleasure. The idea behind candied fruits was to preserve the fruits throughout the winter season, and the Chinese, Egyptians, Greeks, and Persians were looking for ways to do it.

Honey was among the first ingredients that were used, and later fruit jellies and jams were created. Since the 7th century, sugar has expanded throughout the world. Sugar cane was originally cultivated in Egypt and North Africa (the first written references to cane sugar) and then spread to the Iberian Peninsula in the 10th century.

However, sugar was still seen as an exotic spice, similar to salt or pepper, that merely enhanced the flavor of certain foods. The basic method of candied fruit origin dates back to the 14th century, when sugar became popularly common outside of India. The method involves immersing whole fruits, peels, or even little cut pieces in a heated, viscous syrup that absorbs moisture from the fruit and preserves it.

The Tanghulu

You can arguably say that it is China's most popular street snack currently. The streets are often flooded with sellers with their trademark long bamboo skewers, which are loaded with shiny candied fruits. It is a great sight to look at, and it is something that really attracts people.

In Chinese, Tanghulu translates to 'bottle gourd.' It is a common fruit that is consumed in China throughout the winter season, and thus, even Tanghulu is sold and enjoyed extensively during the winter months. There is also another name for this sweet dish, Iced Tanghulu, because of the sugar coating on the fruit. But apart from that, if you love Tanghulu, you can make a sweet treat with a wide range of fruits such as grapes, cranberries, oranges, pineapples, strawberries, apples, and more.

How to Make Tanghulu

Making Tanghulu at home depends on proper temperature control and timing. Wash the fruit well and thoroughly dry it; any residual moisture may interfere with the coating of the sugar.

While the fruit dries, thread the dry fruit onto wooden skewers, leaving enough room at the base of each skewer to be able to hold it comfortably.

Make a sugar syrup by cooking the sugar and water on medium heat until boiling. Once the syrup begins to boil, do not stir, or the sugar syrup will crystallize.

Next, bring the syrup to the hard crack stage, which is approximately 150 degrees Celsius. To test if the syrup is ready, drop a small bit of syrup into cold water. If it hardens immediately, the syrup is ready to coat the fruit.

Once the fruit is skewered and the syrup is at the hard crack stage, quickly dip each skewer of fruit into the syrup to create a thin layer of sugar coating. Allow the skewers to rest on parchment paper or lightly greased baking sheets. In just minutes, the sugar will harden and create the signature crunchy exterior of Tanghulu.

Tanghulu that is freshly made has a wonderful crunchiness from the sugar coating, and the fruit remains juicy and soft.

Best Fruits for Tanghulu

Strawberries are arguably the most famous of all the fruits used to create Tanghulu because they combine sweetness and acidity very well. Grapes work well because they are small enough for compact skewers.

Mandarin orange segments produce a bright citrusy flavor profile, while slices of kiwi can provide acidic and sour notes and aesthetically contrasting bright coloration. Pineapple pieces maintain structural integrity but provide natural sugars that complement the hardened sugar syrup.

Other common choices for candy-coated Tanghulu include blueberries, which are often used on smaller-sized skewers. In some areas of Canada, the addition of cherry tomatoes has become increasingly popular because they offer an interesting sweet/sour flavor combination.

Firmer fruits will generally make a better choice for candy fruit desserts because they will keep their shape more effectively through the coating and cooling process.

Tanghulu Storage and Safety Tips

Storage Tips

Tanghulu is best eaten as soon as it is made, while the sugar coating is still crispy; extended storage time will allow the sugar coating to absorb moisture from the surrounding air, creating sticky conditions.

If temporary storage is required, the skewers should be stored in a cool, dry location for a few hours. Refrigeration should generally be avoided, as condensation from the cooler environment can cause the sugar coating to become soft. It is also recommended not to stack skewers together because the hardened syrup may stick to adjacent surfaces.

Safety Tips

You need to be very careful when handling hot sugar syrup; it can get to 300 degrees Fahrenheit, so you really need to keep hot sugar syrup away from children because they could get serious burns from melted sugar.

When overcooked, you run the risk of making your syrup taste bitter or becoming an extremely hard shell; using a candy thermometer as a beginner will help you to achieve accurate temperatures and create a more stable result. Timing is important, as the coating hardens very quickly once the heat source is removed.