Fruity Candies
Turning fruit into candy has long been a method of preservation found in cuisines around the world
Turning fruit into candy has long been a method of preservation found in cuisines around the world, such as the honeyed fruits of ancient Egypt or the sophisticated confections of the medieval Middle East. Today, the practice is more about tradition and the creation of treats. Here are some of our favorite delicious examples.
Here are a few favorites:
Milk Street
Churchkhela
Churchkhela are known as "Georgian candles" or "walnut sausages"—and for good reason. To make them, walnuts or hazelnuts are strung onto a thread and repeatedly dipped, like candles, into thickened grape or mulberry juice mixed with starch or flour and flavored with warming seasonings. This builds up layers of syrup, producing a dense, chewy treat. Popular throughout the Caucasus under different names, churchkhela are served in slices as a snack or dessert.
Haw Flakes
Made from the fruit of the hawthorn tree, Chinese haw flakes are a popular children’s treat and a traditional digestive aid, often served with tea. Stamped into disk-shaped wafers, the pinkish-brown candies have a sweet-and-sour flavor and a pleasant texture, akin to fruit leather but less chewy. They come bundled in small cylindrical stacks, often in packaging designed to look like Chinese fireworks. To enjoy, simply peel off enough of the wrapper to remove and eat the candies one by one.
Cuberdon
In Belgium, the cuberdon, or "little nose," is a cone-shaped candy with a rich history. They supposedly originated from a serendipitous mishap by a 19th-century pharmacist who discovered that one of his discarded medicinal syrups had developed a crunchy outer shell with a gooey center. Now, achieving their unique texture relies on a complex process of boiling, baking and setting. With a shelf life of just three weeks before they harden completely, these candies usually are enjoyed by biting into the crust to sip out the liquid center. Traditionally made with raspberry, cuberdon now comes in other flavors, including chocolate, anise and lemon.
Limones Rellenos de Coco
In Mexico, these bright green sweets—said to be a favorite of painter Frida Kahlo—are made by hollowing out limes, candying the peels, then filling them with a mixture of fresh shredded coconut and sweetened condensed milk. They are particularly beloved in Veracruz and Yucatán, where they are sold by street vendors. The preparation is simple but surprisingly time-consuming, usually taking five to seven days with multiple soakings of the lime peels to remove bitterness.
Tomato Ame
Japanese tomato candy, or tomato ame, emerged from postwar Japan, when scarcity led confectioners to use unconventional ingredients. Tomatoes, with their natural sweetness, were used to create a distinctive candy by drying them until chewy and crystallized. They also can be cooked down with sugar into a thick syrup that is poured into molds to set. The result is a candy that blends sweet and tangy flavors with a tomato essence. Today, it is considered a nostalgic treat.
