A Guide to Traditional Mexican Candied Fruits and Their Uses in Desserts

An Introduction to Mexican Candied Fruit

Mexican candied fruit, also known as crystallized fruit or glazed fruit, is a traditional Mexican confection that has been enjoyed for centuries. Made by preserving fresh fruits in a sugar syrup, these colorful treats are a popular snack and dessert ingredient across Mexico. With a signature sweet-tart flavor and chewy texture, Mexican candied fruits offer a unique taste of Mexican culture and cuisine.

The Origins and History of Candied Fruit in Mexico

The practice of making crystallized fruit dates back centuries in Mexico. During the colonial era, nuns would preserve fresh fruits with sugar as a way to enjoy fruits out of season. This technique spread from convent kitchens into Mexican households and culture. Candied fruits soon became a standard inclusion in Mexican desserts and snacks.

Fruits that grew abundantly in Mexico, like mango, guava, papaya, pineapple, and pumpkin, were among the first to be candied. As candy-making techniques advanced, the variety expanded to include regional fruits like tuna (cactus fruit), zapote negro, and tejocote. Eventually, candied versions of apple, orange, pear, fig, and other imported fruits also appeared.

Candied fruits remain an integral part of Mexican cuisine today. They are essential ingredients in traditional desserts like capirotada (Mexican bread pudding) and buñuelos (fritters). Candied fruits also appear in a range of Mexican snacks and treats like dulce de tamarindo (tamarind pulp candy) and alegrías (candied seed bars).

Common Fruits Used in Mexican Candied Fruit

Nearly any fruit can be transformed into a chewy, syrup-preserved candy through the candying process. However, some fruits are especially popular choices in Mexico:

• Mango - Candied mango, called mango en almíbar, highlights the tropical fruit's sweetness.
• Guava - Guayaba is candied in Mexico for a tangy-sweet candy treat.
• Papaya - Papaya preserves well when candied, maintaining its bright orange color.
• Pineapple - Candy rings and chunks made from piña are delicious and juice-filled.
• Pumpkin - Calabaza, or pumpkin, is candied into chewy cubes called calabaza en tacha.
• Prickly pear - The sweet purple flesh of tuna, or prickly pear, makes a beautifully vibrant candied fruit.
• Sapote - Zapote negro is a popular candied fruit thanks to its sweet brown flesh and black seeds.
• Tejocote - Tejocote, a type of Mexican hawthorn, candies into a tangy, crispy confection.

Beyond these fruits, you may also find candied versions of orange, jicama, melon, peach, fig, pear, and apple in Mexico. Local candies showcase whichever fruits are fresh and in season.

The Process of Making Candied Fruit

While recipes vary, the basic process of making candied fruit involves preserving fresh fruit in hot sugar syrup. The technique removes moisture from the fruits and saturates them with sugar, preventing spoilage and crystallizing their texture.

Fruits are washed, peeled, and sliced into small pieces or rings. They are then boiled in a syrup made by dissolving sugar into water. Once thickened, the syrup helps extract water from the fruits through osmosis. The longer the fruits simmer in syrup, the more moisture they lose, making them sweeter and chewier.

The fruits may be cooked in stages, with more sugar added each time. Some candied fruit recipes call for adding glucose or corn syrup to help further crystallize the sugars. The fruit pieces are also sometimes dusted with powdered sugar or cornstarch between stages. This helps them retain their shape and crystallize faster in the syrup.

When the candying process is complete, the preserved fruits are sticky, saturated, and chewy with sugar. They are then packed into containers while still hot so they absorb more syrup. Candied fruits stored this way can last for many months without spoiling.

Popular Uses for Candied Fruit in Mexican Cuisine

Candied fruits are more than just a sweet snack in Mexico. Their versatility makes them an iconic ingredient in all types of traditional Mexican dishes.

Popular uses for Mexican candied fruit include:

• Toppings for capirotada (Mexican bread pudding)
• Fillings in empanadas (stuffed pastries)
• Mix-ins for arroz con leche (rice pudding)
• Decorations on rosca de reyes (Three Kings Day cake)
• Centers inside obleas (wafer sandwiches)
• Toppings on pancakes and waffles
• Garnishes for flan and other custards
• Additions to fruit salads
• Snack on their own

Their sweet-tart flavor and chewy texture make candied fruit a versatile ingredient. They add interest and a touch of tradition to both sweet and savory dishes in Mexican cuisine.

Where to Buy Mexican Candied Fruit

Authentic Mexican candied fruits can be purchased from several sources:

• Specialty grocery stores - Mexican markets and specialty food stores often stock various candied fruits.
• Online - Numerous online stores sell Mexican candied mango, papaya, guava, and more.
• Import shops - Stores importing Mexican goods may carry candied fruits.
• Bakeries - Mexican bakeries use candied fruits in cakes and pastries.
• Fruit stands - Some fruit vendors in Mexico make their own candied fruits.

For the freshest quality, look for plump fruit with a glossy, syrupy coating. The candied fruits should feel tacky but not hard or dry. Store any uneaten portions in the refrigerator to prevent hardening.

How to Make Your Own Candied Fruit at Home

While you can buy prepared candied fruit, making your own at home is also easy. You get to control the flavors and customize the fruits you candy.

To make basic candied fruit:

1. Wash and peel firm, ripe fruits like mangos, pineapple, or figs.
2. Slice the fruit into 1/2-inch pieces, removing any pits or seeds.
3. Bring a pot of 2 cups sugar and 1 cup water to a boil to make a syrup.
4. Add the fruit and simmer until translucent, about 15 minutes.
5. Remove the fruit and set aside. Add 1/2 cup sugar to the syrup and boil for 5 more minutes.
6. Return the fruit to the syrup and simmer for 10 more minutes.
7. Repeat this process of simmering the syrup and fruit 2-3 more times until the fruit is candied.
8. Let cool completely before storing in an airtight container.

Spices like cinnamon, vanilla, or star anise can add flavor to the syrup. For a decorative touch, roll the finished candied fruit pieces in colorful sugars. Homemade candied fruits make impressive gifts and unique cake decorations.

Tips for Cooking and Baking with Candied Fruit

Candied fruit requires some special handling when cooking and baking. Here are some tips:

• Chop candied fruits into smaller pieces so they don't overwhelm.
• To prevent clumping, dust chopped fruits with flour or cornstarch.
• Fold candied fruit gently into batter or doughs to evenly incorporate.
• Reduce any other sugars in the recipe slightly to account for the candied fruit.
• Add extra binding ingredients like eggs or gelatin when using in ice cream or mousses.
• Bake candied fruit along with (not on top of) casseroles and desserts.
• Brush syrup-preserved fruits with glazes, jam, or nut butters to help them stick as garnishes.

With their intensely sweet flavor, candied fruits are best used sparingly in recipes. Their cheerful colors and texture make beautiful, tasty additions from breakfast through dessert.

The Appeal of Candied Fruits in Mexican Cuisine

Candied fruit holds an enduring appeal in Mexican cuisine. The sugar-preserved fruits provide chewy texture, intense sweetness, and festive colors to balance out savory or spicy flavors. Using these traditional candied fruits is a tasty way to add authentic Mexican flair to all kinds of dishes.

So next time you enjoy a rich piece of capirotada bread pudding or a plate of enchiladas, take note of the candied fruit tucked inside. These sweets demonstrate Mexico’s talent for candy-making and ability to transform fresh fruits into delicious crystallized treats.

FAQs

What are the most popular fruits that are candied in Mexico?

Some of the most popular candied fruits in Mexico are mango, guava, papaya, pineapple, pumpkin, cactus pear, sapote, and Mexican hawthorn.

How long does candied fruit last?

Properly stored candied fruit can last for many months at room temperature. Keep unused portions in an airtight container in the refrigerator for up to a year.

Is candied fruit healthy?

While candied fruit is high in sugar due to the preservation process, it does retain some of the vitamins and minerals of fresh fruit. It is considered a sweet treat and should be eaten in moderation.

What are some uses for candied fruit?

Candied fruits are used in a variety of Mexican desserts like capirotada, flan, rice pudding, and Three Kings cake. They can also decorate fruit salads or pancakes.

Can I make candied fruit at home?

Yes, you can make basic candied fruit at home by simmering prepared fruit pieces in a sugar syrup. Let the fruit candy in stages for full crystallization.