What is sweet fruit?
sweet fruit is a fruit that was covered with lightweight sugar. It is often used as a decorative accent for holiday displays and some chefs also produce sweet flowers. It is important to distinguish sweet fruit from candied fruit, fruit that has been cooked and stored in a syrup that slowly pushes water from the fruit and replaces it with sugar. Candy fruit is also sometimes called crystallized fruit. Both fruits are fully edible and can be excellent decorations for cakes and other meals.
If you want to make classic sweet fruits, you will need fruit, very fine sugar, sieve, white eggs or meringue powder, gravel and some waxed papers. Begin by washing and drying the fruit; Popular options include grapes, citrus, figs, cherries and plums. If you use sweet fruit as a decoration, you can gently clean it with raw egg whites; Otherwise, you should use pasteurized meringues mixed woda. Gently shift sugar over the fruit, make sure that it is evenlyPlace, and then allow it to dry completely before use.
Traditional sweet fruit is a canal, even if sugar can help it. Ideally, you should do this on the day you plan to use it and keep it chilled. You can also use edible flowers such as nasturtium, roses and violets to make sweet flowers that look particularly attractive on wedding cakes. When it is well made, it has sweet fruit and flowers slightly matte, elegant appearance that complements a number of baking projects.
Crystallized fruit is a bit more ambitious. There are a number of different styles of crystallized fruit, from fully candied fruit that needs to soak weeks or months in syrup sugar to slightly crystallized fruit that can be made in about one day. You can definitely create your own crystallized fruit and you can also buy it in the store, especially during the holiday seasonSeasons where candied and crystallized fruit are extremely popular.
If you want to create basic crystallized fruit, heat two cups of water and one half sugar for each pound (approximately half a kilogram) of the fruit. Bring a mixture of sugar and water to 223 degrees Fahrenheit (106 degrees Celsius) and then pull it out of the stove and allow it to cool. Spread the fruit or flowers you want to crystallize in a flat pan and slowly pour the syrup on them and try to throw the pan as little as possible. Cover the pan with a damp cloth and let it stand for at least nine hours before throwing the contents on the sieve and let them drain and dry and leave the fine crystals of the sugar behind the fruit.