Fruit Preserves and Fruit Candies

Searching the internet for some exotic fruit preserve recipes but cannot find any? Then below are list of fruit preserve and fruit candies recipes which you can try for your family or friends. You can even start a business with them. If you have any experiences or recipes to share, why not vist our Culinary Forum to participate in the community? You can also visit our Blog for the latest update on this site.

Candied Pineapple - procedure on how to make candied pineapple.

Candied Kondol - procedure on how to make kondol preserve candies.

Pineapple Balls - procedure on how to make soft candies of pineapple balls with condensed milk.

Jackfruit Balls - procedure on how to make soft candies of jackfruit balls with condensed milk.

Macapuno Balls - procedure on how to make soft candies of macapuno balls with condensed milk.

Kamias Preserve - kamias fruit is abundant here in the Philippines and is most of the time it is used as cooking ingredient for souring the broth. But it can be used also for making fruit preserve like this on

Pomelo Rind Candy - pomelo or suha peelings are always going to the waste basket but you can make a product out of it. For instance, you can make a candy out of it. Turn waste into profit.

Santol in Syrup - procedure on how to make santol in syrup.

Banana Preserve - a procudure on how to make preserve bananas.

Chico Preserve - procedure on how to make preserve chicos

Jackfruit Preserve - procedure on how to make jackfruit preserve.

Honeydew Melon Preserve - procedure on how to preserve honeydew melon

Macapuno Preserve - procedure on how to preserve macapuno.

Mangoes Preserve - procedure on how to preserve mangoes.

Kondol Preserve - procedure on how to preserve kondol.

Santol Preserve (option 1) - procedure on how to preserve santol.

Santol Preserve(option 2) - procedure on how to preserve santol.

Santol Preserve(option 3) - procedure on how to preserve santol.

Candied Santol - procedure on how to preserve santol

Papaya Preserve - procedure on how to preserve papaya or pawpaw

Tamarind Balls (Champoy) - procedure on how to preserve tamarind.

Watermelon Peels Preserve - procedure on how to preserve watermelon peels.

Preserved Tomatoes (Whole) - procedure on how to preserve tomatoes.

Nata de Coco - procedure on how to make nata de coco.

Note: Fruits like peaches, apples, pears and apricots darken quickly when exposed to air and during freezing. They also may lose flavor when thawed. There are several ways to prevent darkening and flavor loss in frozen fruit.

Crystalline (powdered) ascorbic acid, or vitamin C, is the most effective agent in preventing darkening of fruit. Not only does it preserve natural color and flavor of fruits, but it adds nutritive value as well. Ascorbic acid in crystalline or powdered form is available at some drugstores or where freezing supplies are sold. Check in advance as it may have to be special ordered.

Ascorbic acid tablets are more readily available and less expensive, but are more difficult to dissolve. Also, fillers in the tablets may make the syrup cloudy. Three thousand milligrams of ascorbic acid in tablet form equal one teaspoon of crystalline ascorbic acid. To use, dissolve ascorbic acid in a little cold water. If using tablets, crush them so they will dissolve more easily. Use the amount specified for each fruit.

How to use ascorbic acid with different freezing methods

Syrup pack
Add dissolved ascorbic acid to cold syrup shortly before using. Stir it in gently so that you will not stir in air. Keep syrup refrigerated until used.
Sugar pack
Sprinkle dissolved ascorbic acid over fruit just before adding sugar.
Unsweetened pack
Sprinkle dissolved ascorbic acid over fruit, and mix thoroughly just before packing. If fruit is packed in water or juice, dissolve the ascorbic acid in the water or juice.
Fruit juices
Add ascorbic acid directly to the juice. Stir only enough to dissolve ascorbic acid.
Crushed fruits and fruit purees
Add dissolved ascorbic acid to fruit preparation and mix.