Homemade Candied Pumpkin: Orange, Lemon & Ginger Candied Fruit Recipe! 🎃🍊🍋 | Whisper Cafe ASMR

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides a more intense flavor.

cinnamon

🥗Healthier: cinnamon sticks

💰Cheaper: ground cinnamon

Cinnamon sticks enhance flavor and aroma.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a suitable substitute for acidity.

Peel 1 kg of pumpkin, remove seeds and fibrous parts.

Cut the flesh into cubes (approx. 1.5 x 1.5 cm or ½ x ½ inch).

Place the diced pumpkin in a large pot or bowl.

Sprinkle with 300 g of sugar.

Finely grate the zest from 1 orange and add it to the pumpkin.

Squeeze the juice from half a lemon and the entire orange, then add to the pumpkin.

Gently mix, cover, and let it sit at room temperature for 8-12 hours.

During this time, the pumpkin will release a lot of aromatic juice.

Peel and slice a piece of fresh ginger.

Transfer the sugared pumpkin along with all its juice into a cooking pot.

Add 150 ml of water, 1 cinnamon stick, 1-2 star anises, and the sliced ginger.

Bring to a boil over medium heat, stirring gently.

Once the syrup boils, reduce heat to minimum and simmer for 10-15 minutes.

Remove from heat and let the pumpkin cool completely in the syrup (at least 1-2 hours).

Place a wire rack on top of a parchment-lined baking sheet.

Arrange the pumpkin pieces in a single layer on the wire rack.

Place the baking sheet in the oven and dry candied fruit with the door ajar for 3-5 hours at 80-100°C (175-210°F) with convection.

Check for doneness; perfect candied pumpkin should be chewy and elastic, like dried apricots, and not sticky to the touch.

If you prefer drier candied fruit, simply dry them for 1-2 hours longer.

Do not discard the syrup; it's a fantastic base for lemonades or a delightful soak for muffins and cakes.

Remove the finished candied pumpkin from the oven.

Take them off the rack and let them cool completely.

Once cooled, the candied pumpkin can be lightly tossed in powdered sugar or cornstarch to prevent sticking during storage.

Store in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level: