Pumpkin beneficial properties – Candied pumpkin – Dried pumpkin. Candied pumpkin: natural sweets at home

Dried pumpkin– wonderfully tasty and very useful product. Of all kinds winter preparations It is drying that allows you to preserve almost the entire vitamin and mineral composition of vegetables. You can dry orange vegetables at home in regular oven or a special electric dryer.

In winter, dried pumpkin pieces can be eaten as a sweet treat or used in cooking various dishes. Dried pumpkin can be used to prepare salads, soups, snacks, meat casseroles, fish and vegetables. Powder from ground dried pumpkin is added to homemade cakes to improve its taste and appearance.

Dried pumpkin - general principles of preparation

All varieties of pumpkin are suitable for drying, but it is better to take autumn ones, with thick skin. They dry faster and turn out very tasty.

The fruit must be whole, fully ripe, without spots or signs of spoilage. It needs to be washed well, cut into pieces, and the pulp and seeds removed. Then cut off the peel and chop the pulp. How exactly? It all depends on the specific dish.

The options are:

Thin slices (for chips);

Narrow strips 5 mm thick (for soups, salads, vegetable and meat dishes);

Small cubes (for sweet candied fruits).

To prepare pumpkin flour, dried plates or strips should be crushed in a mortar or minced in a meat grinder with a fine grid.

Before drying, pumpkin pieces can be treated with two different ways. The first is blanching. The prepared slices are kept in boiling water for two minutes. Blanching will keep the dried pumpkin vibrant in color.

To protect the workpiece from pests and spoilage, you can treat pumpkin pieces with saline solution before drying.

An electric or electric pump is suitable for drying pumpkins at home. gas oven, special drying, convection oven. The drying time and temperature are selected depending on the type of device, the thickness of the pieces and even the type of pumpkin. Average temperatures range from 50° to 85°. The finished dried pumpkin does not stick to your fingers, although it retains its elasticity.

Dried pumpkin in the oven

In order for the dried pumpkin in the oven to turn out tasty and beautiful, before putting it in the oven it needs to be soaked in boiling water, that is, blanched. Drying lasts approximately 8 hours, which needs to be taken into account when planning your day.

Ingredients:

A piece of pumpkin weighing 1.5-2 kilograms;

2 liters of water;

A teaspoon of salt.

Cooking method:

Wash the pumpkin piece thoroughly and dry it on a paper towel.

Using a sharp knife, cut off the peel, cut out the pulp, and remove the seeds.

Cut the pumpkin into equal, even strips no more than a centimeter thick.

Prepare a bowl of ice water.

Boil water in a saucepan, add salt.

Blanch the pumpkin slices in boiling water for one to two minutes.

Remove with a slotted spoon and immediately plunge into ice water for two minutes.

Place in a colander to drain all the water.

Preheat the oven to a temperature of 55° to 65°.

Place pumpkin slices in a single layer on a baking sheet so that they do not touch each other.

Place the sheet in the oven for five hours. Open the door slightly to allow evaporating moisture to escape.

Raise the oven temperature to 80-85° and dry the pumpkin for two to three hours.

Allow the dried pumpkin to cool, place in canvas bags or glass jars and store.

Pumpkin dried in an electric dryer

The technology for preparing pumpkin slices for drying in a special drying device is the same as for drying in the oven. It is better to cut the pumpkin into small cubes - they will dry better.

Ingredients:

Pumpkin weighing 2-3 kilograms;

3 liters of water;

A tablespoon of salt.

Cooking method:

Wash the pumpkin, cut into several pieces, remove fibers and seeds, and peel.

Cut each piece first into thin slices, then into small cubes. It is important that they are the same size, but after drying they do not fall into the holes of the grate.

Blanch the pumpkin pieces in salted boiling water as described above. Cool in cold water, dry.

Arrange the pumpkin pieces on the rack so that they are not touching.

Set the temperature to medium (relative to the power of the device) and dry until done. At a temperature of 90° with ventilation mode, drying will take 4-5 hours. At lower temperatures (50-60°) it will take approximately 12 hours.

The finished pumpkin pieces will reduce in size by approximately half.

Pumpkin dried in an electric dryer into cubes resembles candied fruits, it turns out elastic and very tasty.

Dried pumpkin: sesame chips

Slightly salty thin slices of dried pumpkin are an excellent substitute. potato chips. For these pumpkin chips, dense varieties of pumpkins with unsweetened pulp are suitable. We will cook them in an electric dryer.

Ingredients:

A piece of pumpkin weighing two kilograms;

A tablespoon of spices to taste (paprika, black pepper, cumin, coriander, etc.);

A tablespoon of salt;

A tablespoon of sesame seeds;

Two liters of water.

Cooking method:

Peel the pumpkin and cut into thin medallion slices no more than three millimeters thick.

Boil water, salt it and throw the pumpkin slices into boiling water for a minute.

Immediately place the blanched pumpkin in cold water. After a minute, remove and place on a towel or place in a colander.

Place slightly damp, fresh pumpkin pieces on an electric dryer rack, season to taste with spices, and sprinkle with sesame seeds.

Turn on the device and dry the chips for about six hours at a temperature of 60°.

Dry for another two hours at 80°.

Pumpkin pieces dried in an electric dryer will be ready approximately 8 hours after the start of drying.

Pumpkin chips should be stored in glassware With vacuum lid.

Dried Pumpkin Powder

Dried pumpkin pulp can be turned into a nutritious, tasty and incredibly healthy product - pumpkin powder, or flour. There are two ways to get the basis for it. Firstly, pumpkin pulp may remain after collecting the juice. Secondly, you can simply dry the pumpkin and grind it into powder. It will consist entirely of healthy fiber and will retain all minerals and vitamins. The quantity of pumpkin is indicated arbitrarily.

Ingredients:

Three kilograms of pumpkin pulp;

3-4 liters of water.

Cooking method:

Cut the pumpkin into pieces, remove the insides and skin.

Slice pumpkin pulp in small pieces, without caring about beauty.

Throw the pumpkin pieces into boiling water and cook for twenty minutes.

Cool the soft boiled pumpkin, then puree it in a blender. If you don’t have a blender, you can simply rub the pieces through a regular sieve.

Place on a piece of baking paper pumpkin puree thin layer.

Dry the puree in the oven, heating it to 130 degrees.

After 15-20 minutes, depending on the thickness of the layer, the plate will be dry.

The dried pumpkin in the oven will remain crushed, packaged in paper bags or glass containers.

Lemon-honey candied dried pumpkin

A simple recipe for candied pumpkin will definitely come in handy for families with small children. Instead of store-bought sweets, you can prepare dried pumpkin in an electric dryer (with convection) and make it almost indistinguishable from harmful treats. It takes a lot of time to prepare, but the result will please you.

Ingredients:

Two kilograms of pumpkin;

Six hundred grams of sugar;

Two medium lemons;

Half a cup of powdered sugar;

Cooking method:

Cut the pumpkin pulp into small cubes with sides no larger than 2 cm.

Cover future candied fruits with sugar and leave overnight.

The pumpkin should release juice. It must be drained into a separate container.

Peel the lemons, remove the seeds and grate (can be chopped in a blender). Pour the entire resulting mass into pumpkin juice, mix.

Bring the lemon pumpkin syrup to a boil over medium heat, then reduce the heat to low and simmer for three minutes, stirring constantly.

Strain the syrup, pour it into the pumpkin, and put it on the fire.

Cook until the syrup thickens for about an hour and a half.

Drain off the remaining syrup and strain out the pumpkin pieces.

Place them on wax paper.

Dry in electric dryer, turning on the convection mode, at a temperature of 50°.

Candied fruits will be ready in 12 hours.

Allow the pumpkin pieces to cool completely.

Now you can sprinkle them powdered sugar and put into a glass jar for storage.

Light snack with dried pumpkin

Dried pumpkin in the oven or electric dryer is great for making light snacks and salads.

Ingredients:

One hundred grams of dried pumpkin (it is better to take thin strips);

One hundred grams of peeled walnuts;

Two cloves of garlic;

A bunch of fresh herbs (to taste: dill, cilantro, parsley);

A tablespoon of wine vinegar;

Salt and pepper to taste;

Half a pod hot pepper(optional).

Cooking method:

Pour dried pumpkin slices with a liter of water, add a pinch of salt and cook until the pumpkin pieces soften.

While the pumpkin is cooking, peel and grate the garlic.

Crush the walnuts in a mortar. If you don’t have a mortar, you can chop them with a knife or roll them with a rolling pin.

Chop the greens.

Remove the finished pumpkin with a slotted spoon, drain, then squeeze out.

Mix all the ingredients for the appetizer and season wine vinegar, salt and pepper.

Pumpkin dried in an electric dryer or oven is best stored at a temperature of 10° to 15° and low humidity (up to 60%). You can put the slices in breathable canvas bags, but it is best for long-term storage dried vegetables hermetically sealed containers and glass jars with vacuum lid.

To keep the pumpkins longer, place a dry parchment sheet on the bottom of the containers and cover the slices with the same sheet.

Very sweet varieties of pumpkin can be dried specifically to give to children instead of chips and candy. Do not add additional sugar when drying to ensure maximum benefits. You can take these sweet and healthy strips with you to work as a light snack.

Our experience in preparing candied fruits using the Ezidri dryer.

We took 10 kg of pumpkin. Removed skins, seeds and pulp.

Happened:

7.1 kg (71%) - peeled pumpkin
2.9 kg (29%) - waste.

Using a knife, they cut them into pieces, which were crushed into small cubes through. Peeled 2 lemons and squeezed the juice out of them.

1.5 cups of water were poured into a 5-liter saucepan, 1.5 kg of sugar was added, and lemon juice was poured in. Bring to a boil. Pour the pumpkin into the pan and bring it to a boil again. Using a slotted spoon, remove the pumpkin from the pan. The pumpkin absorbed some of the sugar and gave up some of the juice. There is more liquid in the pan, and the sugar concentration has decreased. Therefore, before loading the next batches, we drained part of the liquid and added 200-300 grams of sugar to the remaining.

Place the cooled pumpkin on trays and turn on the dryer.

The pumpkin was dried for 17 hours at a temperature of + 50°C. The result was 1 kg 400 grams of soft and tasty candied pumpkin.

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Pumpkin has long been a symbol of Halloween. Perhaps this is due to the fact that there was nowhere to put the rough peel and it was convenient to cut a scarecrow out of it, or maybe because the pumpkin is a symbol of something angry, but stupid. Everyone remembers well the fairy tale from childhood about Cinderella, for whom the Fairy Godmother made a luxurious carriage out of a pumpkin. In any case, the pumpkin has always been an object around which folklore has revolved. different nations peace.

This huge berry has been consumed almost entirely throughout history. often used as utensils by many peoples of the world. The Aztecs made dishes from pumpkin flowers and ate pumpkin stems. Pumpkin seeds are still very popular and are sold in almost every supermarket. The Indians used the dried fruits to brew mate tea. And it still counts national drink exactly in this form.

Pumpkin - very healthy berry. She is good for dietary nutrition. The calorie content is very low, but the amount of microelements is simply off the charts. It contains all B vitamins, vitamin C, PP and E. Pumpkin is rich in potassium, which makes it useful for people with cardiovascular diseases.

You can prepare a lot of dishes from pumpkin: porridges, juices, soups, a dessert made from pumpkin and another one - candied fruits are considered especially tasty. And if you are planning to make candied pumpkin, then you have come to the right place! Below we will tell you how to choose the right pumpkin for candied fruits, the benefits of candied fruits and outline short recipes preparations.

How to choose the right pumpkin for candied fruits

The process of choosing a pumpkin must be taken seriously so as not to lose the result, because not all types are well suited for candied fruits.

There are three main types of pumpkins that you can find:

1) nutmeg pumpkin;
2) large-fruited pumpkin;
3) hard-bark pumpkin.

To make candied fruit at home, your best bet is butternut squash. Its size is not so large and its weight ranges from 1 to 5 kilograms.

The pulp is very tender and resembles the taste of a pear. The crust is easy to peel off, which gives it an added benefit.

When choosing a pumpkin, follow the basic rule: the pumpkin should be heavier than it looks. It is also better to choose a smaller berry, as its taste is brighter and there are much fewer unpleasant fibers. In addition, large pumpkins cause inconvenience during transportation.

Examine the peel carefully. It should be smooth and hard, without dark spots from impacts. Look at the stripes on the berry. They should be straight, tortuous - a sign of the use of nitrates. A good indicator of ripeness is the tail of the pumpkin. It should be dry, which indicates the ripeness of the fruit.

You bought good pumpkin and now you want to make candied fruits from it. Now it's time to evaluate the pulp. It should be elastic and meaty. The color of the pulp should be orange. At the same time, than richer color, all the better taste qualities pumpkins.

If you got exactly the kind of pumpkin described above, then we can congratulate you: now you will get useful and tasty dish!

If you want to make candied fruit, you'll need good equipment. The Isidri vegetable and fruit dryer is well suited for this. Her specifications significantly superior to analogues and speeds up the preparation of candied fruits. And, of course, cooking candied fruits in artisanal conditions on the balcony will in no way replace a dish prepared in a device such as the Ezidri dryer.

The Isidri dryer will help you not only prepare healthy and delicious candied fruits from pumpkin, but also to make preparations for the winter, which makes it indispensable in the household! But let's return to our candied fruits.

Recipes for making candied pumpkin

A recipe that has been tested for several generations will help you prepare candied pumpkin. To do this you only need 4 ingredients:

1) Pumpkin (1 kg.)
2) Sugar (800 gr.)
3) Citric acid (5 g.)
4) Cinnamon or other flavoring to taste.

First of all, wash the pumpkin thoroughly, peel it and remove all the seeds from the pulp. After this, cut the pulp into cubes or rectangular pieces. Now sprinkle the resulting pieces with 200 grams of sugar and refrigerate. Wait for the juice to appear!

After the juice appears, you need to put the resulting pieces on low heat and wait until it boils. Now you need to drain the juice and cool the resulting dish. Save one glass of juice! It is needed now in order to pour in all the remaining sugar, add citric acid, a little cinnamon and cook over low heat until the ingredients are completely dissolved. Pour the hot syrup over the pumpkin pieces and cook again until the pieces become transparent and the syrup thickens to the consistency of honey.

The resulting transparent pieces you need to roll in powdered sugar, cinnamon and sugar or other flavoring to taste. The resulting candied fruits can be dried a little or served immediately.
The remaining syrup is perfectly usable. It can be used as regular jam or preserve it to winter evenings receive nutrients that are usually available only in summer and autumn.

The second recipe for candied fruits is a little more refined, which makes them no less tasty.

For this recipe you need 8 ingredients and 8 steps.

Ingredients:

1) Sugar (700 gr.)
2) Water (1 tbsp.)
3) Pumpkin pulp (2 kg.)
4)Oranges (2 pcs.)
5) Vanillin
6) Cinnamon
7) Powdered sugar
8) Cloves.

Actions:

1) Wash the pumpkin, peel it, remove the seeds from the pulp, and cut into small slices. Peel the oranges and divide into slices.
2) Pour water into the pan and add sugar. Cook over low heat until the sugar is completely dissolved and the consistency is uniform.
3)Dip pieces of pumpkin pulp and orange slices into hot syrup. Cook for about 7 minutes over low heat.
4) Now you can remove the mixture from the heat and leave it until it cools completely. Now you need to repeat the cooking process twice more with an interval of about 8 hours.
5) Now select the transparent pumpkin slices from the syrup and separate them from the orange slices.
6) After this, you need to dry the future candied fruits in a vegetable and fruit dryer or in the oven at low temperature for about 5 hours.
7) Sprinkle the dried pumpkin slices with a mixture of powdered sugar, vanillin and cinnamon (add cloves to taste)
8) Store candied fruits at room temperature in a dry jar.

Candied fruits can be used as dessert, or can be added to semolina or oatmeal. Candied fruits can also be used to decorate a cake. homemade. Chopped candied fruits can be an excellent filling for homemade pies. The remaining syrup can be used as sweet sauce, as well as for cooking jelly and compotes.

The benefits of candied fruits

Candied fruits are distinguished by their ability to preserve for a long time beneficial features vegetables and fruits from which they are made, in addition, sugar, which is one of the main components of candied fruits, gives energy and a boost of vigor for the whole day, which will become good addition to “morning” porridge: semolina or oatmeal.

For the most part, candied pumpkin has retained all the beneficial substances of pumpkin, and these are all B vitamins that are beneficial for gastrointestinal tract, as well as rare vitamin B3, which is famous for helping in the absorption of other microelements. They contain vitamin C, which is indispensable in helping your immune system, as well as vitamin A, which our skin needs, especially in the spring, when hypovitaminosis begins in the body. Candied pumpkin - excellent remedy to combat asthenia, apathy and stress, as they are rich in iron. Vitamin E, which is designed to preserve our youth also in large quantities found in candied pumpkin.

Imagine guests came to you, and you put a large plate of candied fruits on the table. This will certainly surprise all the guests, because homemade candied fruits, and even from pumpkin, are a great rarity in our time, characterizing the hostess only with positive side. Candied fruits are not so easy to prepare, and for those who don’t know how to do it, candied fruits are generally the work of a large machine and are sold only in the supermarket, so homemade candied fruits can become a source of pride for the housewife. Well-prepared candied fruits are a real culinary achievement.

When visiting, we are used to always praising the food the hostess has prepared. This is a polite gesture. But your guests and household members will praise your candied fruits not only as a sign of respect for your work, but also in connection with the excellent exquisite taste, which cannot be found anywhere else.

And when you sit in the evening over a cup of tea and have a conversation with family or friends, it will be so great to replace the usual sweets with homemade candied fruits. In any case, candied fruits prepared at home are something that will give you joy in your soul and health in your body!

More and more people striving for a healthy lifestyle are trying to cook food from natural products, even sweets adored by children.

They replace store-bought candies, stuffed with preservatives, with simple safe treats, for example, learning how to dry candied pumpkin with lemon. From sweetened pieces of fruit with sunny - orange pulp The results are amazingly tasty and healthy “sweets” that are loved by both children and adults.

Preparing pumpkin pulp for making candied fruits

The process of preparing candied pumpkin takes a lot of time, but the result is always pleasing: first, the pumpkin should be boiled in sweet syrup, and then dried in an electric dryer or oven.

Before drying the pumpkin and making candied fruits, let’s prepare the fruits themselves, knowing that from a kilogram of pumpkin pulp, 1.5 cups of granulated sugar and one large lemon with thin skin you will get no more than 300 grams of dried delicacy.

How to prepare pumpkin for drying

Wash the pumpkin and remove the peel.
We take out the seeds without throwing away the pulp in which they were: with it candied pumpkin They turn out much tastier and healthier.
We cut the fruit so that the pieces are not too small, thin or flat; it is better if they are elongated rectangles 0.7-0.8 cm thick. Thin and small cuts will turn into a product as hard as a sole.
Pour boiling water over the lemon and cut into thin slices: it will not be needed when drying.
Place a layer of pumpkin sticks in enamel pan and cover with a layer of lemon slices. Sprinkle evenly with sugar.
Repeat layering until the pumpkin pulp is gone.
Place the container over moderate heat and bring to a boil. During this time, the fruits will release juice to dissolve the sugar.
Boil the ingredients for 4 minutes and remove from the stove: longer cooking will result in pumpkin porridge. If the pieces turn out to be harsh, repeat the cooking procedure.

Drain the sugar syrup and place the future candied fruits in a colander, remove the remaining lemons and proceed to drying the product.

How to make candied pumpkin in drying (oven)

Some housewives choose an oven for drying, others choose an electric dryer. The main thing is that the candied fruits are truly dried, and not fried or baked, then they will retain more useful microelements.

It is good if the oven has a convection mode with a fan to facilitate quick drying. If you don’t have it, you’ll have to dry the pumpkin sticks with the door ajar.

Drying candied pumpkin

We line baking trays (pallets) with baking paper or foil.
We lay out the sticks, free of syrup, on them: they must be at a distance from each other, otherwise they will not dry out.
Turn on the oven (electric dryer) at 50 - 60 degrees and place the future candied pumpkin there. If you are using an oven without convection, keep the door slightly open to allow moisture to escape, and if with convection, start this mode.
Dry the treat for 8-12 hours: finished product becomes reddish and softly dried.

Using the tip of a knife, transfer the candied fruits to a plate and leave to cool. If the unremoved part has managed to harden and stick to the paper, heat the baking sheet in the oven (dryer) and complete the process when the sugar has melted.

Now it’s clear how to dry candied pumpkin – healthy treat for children and adults. All that remains is to quickly roll them in powdered sugar so that they no longer stick to your hands or to the plate. As for storage, it is unlikely that such sweetness will be preserved for a long time, but it is better to keep it in a cool place, otherwise it will melt again.

Pumpkin (lat. Cucurbita) is the most popular symbol of the Western holiday Halloween. It is generally accepted that she was first born in South America(it is mentioned in the writings of the ancient Aztecs). We don’t ignore pumpkin either - they add it to porridge, make jam and make natural sweets (candied pumpkin).

How to make candied fruit from pumpkin

Making candied pumpkin is a simple process. The freshest, sweetest pumpkin needs to be cut into small, neat pieces (of the same size). Then lay the future delicacy in layers in a saucepan, then add 1-1.2 kg of sugar. It wouldn't hurt to add lemon, as it will add a pleasant citrus flavor and a little sourness.

After this, the mixture is put on the fire, boils and boils for a few more minutes. Next, the pumpkin pieces need to be removed, cooled, and dried. You can do it in the oven, or you can just do it in the air. To make the syrup drain faster, place the cubes on a plate or tray with a paper bed that will absorb excess liquid.

In an electric dryer

Pumpkin dried in an electric dryer has first-class taste and most closely resembles real candied fruits. Anyone can figure out how to cook it. For good result you need to select high-quality, ripe raw materials. Then the pumpkin is cut into equal slices, but large ones (the vegetable dries out very much in the dryer). Add the pieces to the prepared boiling syrup for candied fruits (sugar), and cook in the sweet liquid for 4-5 minutes. Finally, the boiled pumpkin slices are freed from liquid using a regular sieve and placed in the dryer for several hours.

In the oven

The easiest way to create candied pumpkin is in oven, because almost everyone has this technique. The method is far from complicated and advantageous. The process of making candied fruits in the oven is similar to the previous one. The fruit is peeled from the hard skin and cut into pieces no more than a centimeter wide and 3 to 10 cm long, as desired. Then simmer in sweet syrup and drain in a colander. When the liquid has drained from the slices, they are placed on a baking sheet and dried with the door open for about 3-4 hours.

In a slow cooker

The main purpose of the multicooker is to replace classic saucepan. So, instead of cooking in a saucepan, pumpkin cubes are placed in a slow cooker and covered with sugar. In this case you need to set correct mode– “Frying” or “Baking”. The duration of this operation is 40 minutes. Candied fruits in a slow cooker turn into delicious orange lumps. But you can completely complete the drying process in an oven or dryer.

In the microwave

Pumpkin is cooked in the microwave extremely rarely, but this simple way still exists. It is important not to forget about special dishes, because a microwave is a finicky appliance. You need to start by preparing the syrup. It comes out by mixing water with one glass of granulated sugar. The liquid is placed in the microwave for a period until the sugar is completely dissolved. Then the vegetable is peeled, divided into small pieces and put it in a cloying sweet syrup. Additional ingredients can be lemon, cinnamon, cloves, vanillin.

The candied fruits are baked in the microwave for 10 minutes, then you need to take them out to stand for a while and repeat the previously performed steps, that is, put them in the microwave for 10 minutes. Repeat the steps until the syrup acquires a pleasant yellow tint. After this, you can dry the sweets in any of the ways.

Without oven

Candied fruits can be dried by placing them on a special tray. baking paper(parchment paper) and leaving it in the air. You can turn on the fan - as practice shows, this effective method. Dried sweets are no different from those made in the oven.

Homemade candied pumpkin recipe

If you are starting to prepare a delicacy for the first time, you should not experiment. Better to use classic recipe, which can be quickly and deliciously implemented at home. To do this, you only need the pumpkin itself, sugar and water.

You should start by choosing a vegetable. Its flesh should be intact and dense. When it is selected, you can start cleaning: remove the peel, remove the seeds. Then cut all the pulp into equal rectangles. To bleach the pieces, you can blanch them. You need to boil water in a saucepan, then immerse the pieces in boiling water.

Keep for 6-7 minutes, then remove and cool immediately. To add sourness to the treat, make sugar syrup with the addition of lemon juice. It is recommended to boil the pumpkin pieces in syrup for 4-5 minutes, then place them on a sieve and leave for several hours. Only then can you dry the pieces.

Simple recipe in the oven

Cooking time: 6-7 hours.
Number of servings: 5 servings.
Purpose: for dessert.

The simplest recipe without additives is with sugar syrup. Although the sweets come in small sizes, they are nutritious and can saturate the body with energy for for a long time. A medium calorie dish is a source useful substances for the body. Candied pumpkin can be eaten even while maintaining a diet.

Ingredients:

pumpkin pulp – 1-1.5 kg;
granulated sugar – 0.5 kg;
purified water – 0.5 l;

Cooking method:

Having chosen a suitable pumpkin, peel its hard skin. Cut the formed piece of pulp in half, remove all the seeds.
Homemade recipe recommends cutting the pumpkin into equal pieces. This way you will ensure simultaneous cooking lobes
During this process, syrup is prepared from granulated sugar and water. Place pumpkin cubes there and cook for 4-5 minutes. Subsequently, they are pulled out and cooled for an hour.
The cooking and cooling procedure must be repeated, then place the pieces on a sieve.
Then dry in an oven preheated to 40° for 4 hours.

With lemon

Cooking time: 6-7 hours.
Number of servings: 5 servings.
Purpose: for dessert.
Type of cuisine: Russian.
Difficulty: medium.

Candied fruits with lemon are one of those cases when you can prepare a delicious dish without extra costs. Subtle aroma citrus fruits and pleasant sourness give the recipe a special extravagance. The preparation requires no additional steps other than thinly slicing the lemons and peeling and then slicing the pumpkin itself.

Ingredients:

average pumpkin head – 1-2 kg;
drinking water – 0.5 l;
fine sugar – 700g;
ripe lemon – 1 pc.

Cooking method:

Pre-clean the main component. Chop into large equal pieces.
Prepare the syrup required for cooking. To do this, combine the pumpkin pulp with sugar, add the prepared chopped lemon wedges. Drop into water, then cook for 4 minutes. Remove for an hour, after which, put back together and cook for 4 minutes. This is enough for the pulp to absorb the lemon juice.
Place the pumpkin part on a sieve and wait until the liquid drains. It will take an hour.
Finally, preheat the oven to 40 degrees and dry for 4 hours straight.

With honey

Cooking time: 6 hours.
Number of servings: 5 servings.
Calorie content of the dish: 1010 kcal.
Purpose: for dessert.
Type of cuisine: Russian.
Difficulty: medium.

Even doctors note the usefulness of honey, so adding it to dessert would be a smart decision. Crolled cakes with honeyNot too high in calories, but nutritious. Honey not only adds additional sweetness and pleasant taste, but also caramelizes the treat. If you want, you can experiment with spices and powdered sugar.

Ingredients:

pumpkin – 1-1.5 kg;
granulated sugar– 500 g;
water – 0.5 l;
honey - 3 tbsp. spoons.

Cooking method:

Peel the pumpkin from the peel and seeds. Then chop into large cubes.
Warm the water, add sugar and honey. Bring water to a boil to add the herbed vegetable.
Cook for no more than four minutes, then remove and cool for an hour. Then place in the same liquid and cook for 4 minutes. After they have expired, take them out again and dry on a sieve for 1 hour.
For complete readiness, all you have to do is dry the product in the oven, or lay it out on paper.

Sugarless

Cooking time: 7-8 hours.
Number of servings: 5 servings.
Calorie content of the dish: 1000 kcal.
Purpose: for dessert.
Type of cuisine: Russian.
Difficulty: medium.

Notable here is the complete absence of sugar as such.Recipe for candied fruits without sugarchosen in rare cases, when they want to minimize the calorie content of the dessert, or if the dish is prepared for diabetics. Choosing honey as a base makes the taste of the delicacy more subtle.

Ingredients:

Pumpkin – 1 kg;
Water – 0.5 l;
2 tbsp. spoons of fructose (or honey, or all together);
cinnamon or vanilla.

Cooking method:

Chop fresh pumpkin, peeled and removed from the inside, into squares. Prepare a solution of sugar and water, add fructose or honey (whichever is more convenient). Throw in some spices and boil.
Add pumpkin to the boiled syrup and cook over low heat for 20-30 minutes. Then start drying. Place on a sieve and leave for an hour, then air dry.

With orange in the oven

Cooking time: 1 hour 30 minutes.
Number of servings: 6 servings.
Calorie content of the dish: 1400 kcal.
Purpose: for dessert.
Type of cuisine: Russian.
Difficulty: medium.

Candied fruits with orange and lemon - simple and exquisite delicacy. This is the version of sweets that are good in any form, because adding orange and lemon will remove the “pumpkin” taste. The dish does not need to be dried and served a little damp, which will not affect its taste in any way. For full readiness the delicacy should be laid out on a mold and then brought to a dried state in the oven. This delicacy can be made with tangerine.

Ingredients:

large orange - 1 piece;
lemon – 1 piece;
water – 0.5 l;
pumpkin pulp – 1 kg;
0.5 kg sugar – 0.5 kg;
a little spice.

Cooking method:

Cooking begins with peeling and cutting the main ingredient. Grind the orange and lemon in a blender. Then take a deep form, put all the fruits there and cover with sugar (sprinkle with spices on top).
Place in the oven for 40 minutes (at 180°).
After 20 minutes have passed, stir the fruit and bake for another 20 minutes.
It is advisable to cool candied pumpkin before using.

Cinnamon

Cooking time: from 5 to 8 hours.
Number of servings: 5 servings.
Purpose: for dessert.
Type of cuisine: Russian.
Difficulty of preparation: medium.

Cinnamon is classic seasoning for baking and any sweet dish.Candied fruits with cinnamonthey smell so richly that the smell can be felt from a distance, and the whole secret lies in long-term infusion of candied fruits in cinnamon syrup. Next, you should dry the pieces of delicacy in the oven or dryer.

Ingredients:

water – 0.5 l;
pumpkin – 1 kg of pulp;
sugar – 0.5 kg;
1 teaspoon cinnamon;
half a lemon.

Cooking method:

Peel the pumpkin and cut into rectangles or equal strips. Also cut half a lemon into thin semicircles. Mix.
Prepare a sugar decoction with the addition of cinnamon. Place the pumpkin-lemon mixture there and cook for 20 minutes. Leave everything for 3-4 hours so that the zakotovka is saturated with cinnamon aroma.
After four hours, remove the liquid using a sieve, you can sprinkle with powdered sugar. Dry the candied fruits in a natural way in the room or use the oven.

From frozen pumpkin

Cooking time: 4 – 6 hours.
Number of servings: 5 servings.
Calorie content of the dish: 700 kcal.
Purpose: for dessert.
Type of cuisine: Russian.
Difficulty: medium.

Freezing vegetables and fruits is an excellent solution, because it allows you to preserve the beneficial properties of products, their vitamins and rich taste. The advantages of candied pumpkin from frozen pumpkin are that it is almost ready to use, because before freezing it is cleaned and cut. Therefore, you just need to take it out and start cooking.

Ingredients:

fresh frozen pumpkin – 0.5 kg;
water – 300 ml;
sugar – 400 g;
spices - to your taste.

Cooking instructions:

Prepare sugar solution. To do this, combine water, sugar and boil these ingredients.
Throw the pumpkin into boiling water (without defrosting, this way it will retain valuable vitamins). Boil for 20 minutes, then cool for an hour and cook again for 10 minutes.
After heat treatment Leave the mixture on the sieve. Keep it like this for about an hour. Next, dry using one of the above methods for several hours.

For the winter

Preparation time: 8 hours or 24 hours (drying at home).
Number of servings: 5 servings.
Calorie content of the dish: 700 kcal.
Purpose: for dessert.
Type of cuisine: Russian.
Difficulty: medium.

Candied fruits for the winterprepared by people who care about their health. After all, such sweetness, in addition to good taste, contains a large number of useful substances. The secret of how long it does not spoil is hidden in prolonged drying. A homemade recipe will help you learn how to make delicious candied pumpkin last a long time.

Ingredients:

pumpkin – 1 kg;
water – 500 ml;
sugar – 500 g.

Cooking instructions:

You need to start by cleaning the vegetable itself from the skin and entrails. Then cut into equal squares.
Homemade recipe involves boiling sugar syrup. To do this, combine water and sugar, possibly with spices.
Dip pumpkin cubes into boiling liquid and cook for 20 minutes. Subsequently, they are taken out and placed on a sieve. The liquid will drain completely within an hour.
Candied fruits for preparing for the winter are dried in the oven at 40 degrees for at least 6 hours. Drying in the room takes about a day.

Recipe with soda

Preparation time: 2 days.
Number of servings: 6 servings.
Calorie content of the dish: 900 kcal.
Purpose: for dessert.
Type of cuisine: Russian.
Difficulty: medium.

Home recipe for candied fruits with sodaThe cooking process is radically different from previous ones. Take them on if you are already confident in your culinary skills. Although candied fruits are simply amazing and incredibly tasty, you will have to make an effort before trying them.

Ingredients:

ripe pumpkin – 1 (maybe 1.5) kg;
water – 1.5 l;
sugar – 0.5 kg;
soda – 1 teaspoon;
1 lemon.

Cooking method:

Immerse the pumpkin, pre-cut into strips, into a liter solution of water mixed with soda. So the mixture should stand for 8 to 10 hours. After time has passed, remove the water and wash the pumpkin with clean water.
Combine sugar with two glasses of water and make syrup from them. Place pumpkin strips there and leave to soak for another 10 hours.
Then the syrup is poured into a separate bowl, chopped lemon is added there, the whole thing is boiled together with the pumpkin for 15 minutes.
After cooling, leave for another 8 hours. Drain the syrup, thoroughly clear the cubes of liquid using a sieve.
Finally, use the oven (preheat to 110° and open the door) and dry for 4 hours.

With citric acid

Cooking time: 6 hours.
Number of servings: 5 servings.
Calorie content of the dish: 680 kcal.
Purpose: for dessert.
Type of cuisine: Russian.
Difficulty: medium.

Do candied fruits with citric acideasily. The homemade recipe contains the same ingredients as other recipes. It will only replace the already familiar lemon lemon acid. You can also add chopped Walnut before cooking healthy dessert according to a recipe proven by generations.

Ingredients:

water – 0.5 l;
pumpkins – 1 kg;
sugar – 0.5 kg;
citric acid - to taste.

Cooking method:

A ripe, high-quality vegetable needs to be peeled and cut into large slices.
Boil the syrup in a saucepan by mixing sugar and water.
Immerse the slices along with citric acid in a boiling solution.
Cook twice for ten minutes. Take a one hour break between cooking. After the second time, finally remove the slices and place them on a sieve. They will drain juice for about an hour.
Finally, vegetable pieces place on a baking sheet and dry for 4 hours with the door open at 100°.

How to make candied pumpkin - cooking secrets

To avoid troubles during the cooking process, you can look at any recipe described above with a photo, and then pay attention to the cooking secrets. Here are some of them:

Instead of sugar, you can use honey or fructose. Neither the taste nor the smell will be different.
In order for such products to be stored longer, they must be dried very well. The main thing here is to get rid of moisture, which only contributes to spoilage of the product.
It is better to choose a pumpkin that is ripe, but with dense flesh. A very soft or very hard pumpkin will not produce the desired effect.
To achieve your favorite taste, you can add absolutely different products. For example, citrus fruits, nuts, raisins, spices, even carrots.

Video

Read on our website.

Composition and benefits

What are the benefits of dried pumpkin? Pumpkin - natural vitamin and mineral complex. The fruit is considered a champion among other fruits in terms of its content gland. In addition to iron, the product contains:

beta-carotene;
cellulose;
vitamins - C, E, B1, B2, PP;
macro- and microelements - potassium, calcium, copper, magnesium, cobalt, fluorine, silicon, zinc.

Vitamin E and zinc salts, which pumpkin is especially rich in, help prevent premature aging of the body.

Pumpkin - product dietary. Due to its minimal content coarse fiber and acids, the vegetable is acceptable for consumption by people with inflammatory diseases organs of the digestive system.

Pumpkin brings great benefits to people with... iron deficiency anemia , since it contains a mineral complex that takes part in the process of hematopoiesis. Regular use dried pumpkin renders positive influence on liver.

The pumpkin itself is a product low calorie, and when drying it without adding sugar, the calorie content is 28 kcal/100 g. However, if you dry the pumpkin, keeping it and blanching in sugar, its calorie content increases to 110 kcal/100 g.

Read about that in our article.

Basic Rules

How to dry pumpkin at home? All varieties of pumpkin are suitable for drying. You can learn about this from our article. Before you start preparing the vegetable, it needs to be prepared:

After carrying out the preparatory activities, the pumpkin can be dried.

Methods

Typically, the drying process takes place outdoors or in an oven or electric dryer. You can learn about this from our other article.

On air

For air-drying, the prepared pieces must be placed on sieves in a place with good ventilation where they will not be exposed to direct sunlight.

A few days later the pieces needs to be mixed and leave for another 2 days. After this, you can take it out into the sun, leaving the pumpkin in such conditions for 2 days. Usually drying by air lasts 5-7 days.

If you chop the pumpkin at the preparation stage not into cubes, but, for example, stripes, then they can be dried by hanging them on a nylon thread.

You can learn how to dry a pumpkin right in your kitchen from the video:

In the oven

The process of preparing pumpkin is faster if you produce it in the oven. To do this, the prepared product is scattered onto a baking sheet in 1 layer and placed in a preheated oven. up to 80-85 degrees for half an hour.

How to do dried pumpkin sweet in the oven? You can learn how to cook oven-dried pumpkin with sugar in the video.