Tanghulu Candied Fruit Skewers
Want a unique and one of the best ways to eat fruit? Tanghulu, candied fruit, is a popular Chinese street food. Made with just about any fruit, this fruit candy is beautiful and delicious!
Also known as bingtang hulu or bing tanghulu, this popular street food is known for its sweet, crunchy shell and is often referred to as ice candy or glass candy. The cracking noise of the first bite is so exciting that it has become a TikTok trend.
The Chinese candied fruit isn't just delightful; it is also straightforward. In 20 minutes, you can have a bowl of mouthwatering candied fruit treats for snacking or serve it as a fruity dessert after dinner.
What Is Tanghulu?
Bingtang hulu is a traditional candied fruit snack that has its origins in Northern China. Originally, it was made by skewering Chinese hawthorn fruit on a long bamboo skewer and dipping it in liquid sugar that hardens into a hard coating. Hawthorn berries have a tarter flavor, which allows a balance when the fruit is immersed in the sugar syrup.
It is a Chinese street food that takes the beauty of fresh fruit. Generally, vendors coat candied fruit with a layer of sugar syrup so that it is glossy and bright when it hardens.
Whether you want a treat for your child or an addictive, shiny dessert on a date, strawberry tanghulu will save the day. Instead of hawthorn fruit, strawberry tanghulu is now more popular. Other fruits like grapes, blueberries, apples, and pineapples also look beautiful and taste great!
Sugar - 2 cups - White granulated sugar works great for this recipe. Avoid using brown or raw sugar because they give your glaze a brown color, and the sugar coating wouldn't stay clear. If you want a vegan option, swap white sugar with vegan or organic sugar.
Water - 1 cup - Some recipes use water while others don't. For this Strawberry tanghulu recipe, we will use 1 cup of water to aid in initially dissolving the sugar. However, the use of water will slow down the cooking process. You need to be careful not to stir your sugar because it will crystalize and clump up.
Fruit - 1 pound - Strawberries are a common tanghulu choice because of their bright color. In addition, I like to use kiwis, cherries, bananas, or oranges. You can use just about any fruit if the external water content is not too high.
Wash and pat dry fruit, ensuring the fruit is bone dry. Arrange fruit on the wooden skewer. Set aside. Prepare an ice bath. Line a baking sheet with parchment paper for the fruit to dry lying down, or prepare a styrofoam block for the fruit to dry upright.
Place sugar in the pan and top with water. Do NOT stir the sugar and water together. Bring the mixture to a boil. The candy thermometer should be between 275 and 300 degrees Fahrenheit.
Dip the wooden skewer in the sugar and twirl as needed to coat the fruit evenly. You might need to tilt the pan to coat the fruit thoroughly. Then dip the fruit into the bowl of ice-cold water for 2 - 3 seconds. Place on the sheet pan to dry. This happens almost immediately. Lay on the baking sheet or upright on a styrofoam block to dry.
Best Fruits for Tanghulu
Tanghulu, Chinese candied fruit, was conventionally made with Chinese hawthorn berries. These are red and round, also known as mountain hawthorn, shanzha, or hawberry. They have a tart flavor that is not too sweet and has a similar texture to an apple. For this reason, fresh strawberries are amongst the most popular choices to work with the tanghulu recipe.
It is better to use smooth fruits on the outside with a firm texture. Moreover, it is best to use fruits that don't go brown quickly for tanghulu. Excellent fruit choices include fresh strawberries, grapes, oranges, mandarins, dragon fruit, tart apple slices, firm kiwi, pineapple chunks, spears, large blackberries, or firm melon chunks.
Tanghulu Candied Fruit Skewers
- ▢ 1 pound fruit
- ▢ 2 cups white granulated sugar
- ▢ 1 cup water
- ▢ ice water bath
- Prep: Wash and pat dry fruit, ensuring the fruit is bone dry. Arrange fruit on the skewer. Set aside. Prepare a bowl with ice-cold water. Line a baking sheet with parchment paper for the fruit to dry lying down, or prepare a styrofoam block for the fruit to dry upright.
- Sugar: Place sugar in the pan and top with water. Do NOT stir the sugar and water together. Bring the mixture to a boil. The candy thermometer should be between 275 and 300 degrees Fahrenheit.
- Dip: Dip the fruit in the sugar and twirl as needed to coat the fruit evenly. Dip the fruit into the bowl of ice-cold water for 2 - 3 seconds. Place on the sheet pan to dry. This happens almost immediately. Lay on the baking sheet or upright on a styrofoam block to dry.
Hi. The fruit is edible?
Can these be prepared ahead of time and, if so, how should they be stored?