Carlos Solis
2
Pieces of melon cooked in sugar syrup with citrus zest, then dried, make a standalone treat and a healthier alternative to gummies or candy. Their flavor is similar to fruit leather. To help the pieces hold their shape, choose a firm-fleshed .
Ingredients:
- melon — 1.5 kg
- water — 100 ml
- sugar — 300 g
- zest of half a lemon
- zest of half an orange
- powdered sugar — for dusting
Preparation:
- For the syrup, add the to the water and bring it to a boil. Boil for 3 minutes, stirring constantly so the sugar dissolves. Remove from heat and stir in the lemon and orange zest.
- Wash the melon, cut it in half, and remove the seeds. Cut the flesh into pieces of any size — not too small, or they will overcook and shrivel.
- Pour the hot syrup with the zest over the melon pieces and let them soak for 8–12 hours (or overnight) at room temperature or in the refrigerator.
- Return the melon and syrup to the stove, bring to a boil, and simmer 5 minutes. Remove from heat, cool completely, and let the pieces soak again for a few hours.
- Repeat boiling and soaking 2–3 more times (3–4 cycles total), until the syrup has almost evaporated and the melon pieces look semi-translucent.
- Transfer the candied pieces to a colander to drain off the remaining syrup.
- Arrange the pieces on a parchment-lined baking sheet and dry them in an open oven at 100°C (212°F) for several hours until they turn a honey color, or dry them in a dehydrator at 55°C (131°F) for about 5 hours.
- If desired, chop the finished candied melon and dust with powdered sugar. Store in a tightly sealed glass jar in a cool, dry place for up to 8–10 months.
Tip
Don’t toss the melon rinds — they make great candied strips too. Cut the rinds into strips, simmer them in the same syrup a bit longer (10–15 minutes instead of 5), then dry them the same way. Rind candies will be a bit firmer in texture but work well for baking and tea time.
How long do candied melon pieces last?
Stored in a sealed glass jar in a cool, dry place, candied melon will keep for about 8–10 months.
Which melon is best for making candied melon?
Choose a ripe melon with firm, dense flesh — it holds its shape during boiling and won’t turn into mush.
How do candied melon pieces differ from melon in syrup?
Candied melon pieces are cooked in syrup and then dried to a honey color, which gives them a denser, chewier texture. Melon in syrup stays moist and is stored in the liquid without drying.
Why add citrus zest to candied melon?
Lemon or orange zest balances the melon’s strong sweetness with a touch of acidity and adds aromatic notes that come through during cooking in the syrup.
