Candied zucchini and watermelon peels

[do not remove the peel.]

Candied zucchini and watermelon peels

Category: Blanks

Ingredients
watermelon rind (without peel)	1 kg
large zucchini (without seeds)	1 kg
sugar	1 kg
vanilla, lemon or lemon	taste

Cooking method

• The amount of ingredients is calculated on a standard dryer, with round trays, 33-39 cm in diameter - for 5 trays.
• Of course, these are not candied fruits, in the classical sense of the word, but in my family they are called that, therefore, the name I quote is just that.
• The recipe is banally simple: large, you can cut overripe zucchini into 4 parts lengthwise, free from seeds, do not remove the peel.
• We cut the watermelon peels into strips (of a length convenient for you, or the one that remains from the watermelon), peel, - it is convenient to do it with a special potato peeler, or just with an ordinary knife.
• We cut everything into rectangular strips, or squares, 2-3 cm.
• 
• We put it in a saucepan and cover with sugar on top.
• Let stand and let the juice flow - 3-4 hours.
• This is how they started the juice:
• 
• Next, put on the stove and bring to a boil, simmer for 10-15 minutes over low heat.
• We don't need to boil them in a stew, just boil them.
• We set to cool, and after 4-5 hours (or from evening until morning), we repeat the procedure: it boiled, boiled for 10-15 minutes, left to cool.
• The third time, everything is the same, only at the end you can add a little lemons or squeeze out half a lemon, or cut the zest, and vanilla - it's all according to your desire and taste.
• After cooling down, using a slotted spoon or a spoon with holes, transfer the pieces of future candied fruits to baking sheets lined with baking paper.
• 
• We set the maximum drying temperature (I have 68 "C) for 2-3 hours.
• The candied fruit now looks something like this:
• 
• I finished drying the last 3-4 hours in the sun, because now it is very hot here.
• You can continue drying in the dryer at 50-55 "C.
• The total drying time will depend on the size of the rectangular cubes, power and drying temperature.

Note

Don't try to dry it dry!
Since after cooling, after 15 minutes they will become even drier.
Next, we transfer it to a plate, jar, etc. - you can sprinkle with powdered sugar or dip each piece in sugar.
I didn’t do this, because when I was putting them I began to put them in my mouth, and I ate the floor of the baking sheet.

My father sprinkles it with sugar and ground cinnamon, and stores it in portions - in the refrigerator, in sandwich bags.
I came home from work, hungry, dinner is not ready yet.
He took out a bag, ate it - and order!

Hope you enjoy it as much as I do!

Similar recipes

Watermelon in batter (MariS)

Watermelon drinks - ginger and wine (MariS)

Watermelons in their own juice (Giraffe)

This year we have a very large harvest of zucchini, they made caviar, and so we eat and canned with tomatoes, and I have already frozen 20 kilograms of cubes.

So I consider the experiment with candied fruits to be successful, and I plan to repeat it tomorrow or the day after tomorrow.

And, perhaps, someone will come in handy: the remaining syrup can be "disposed of" - boil compote on it, or make baked goods.

[Lena]

And, perhaps, someone will come in handy: the remaining syrup can be "disposed of" - boil compote on it, or make baked goods.

And you can also make a blend of various boiled juices, syrups, and preserve - in winter it is useful for impregnating cakes, for watering cottage cheese, casseroles ... then wherever impregnation or sweets are required

Lena, an interesting recipe for blanks, THANKS!

[Admin]

Admin, thanks for the comment from you, very nice.
And for a valuable addition to the disposal of residues.

Lena, how great! Take a note of the recipe, thanks!

[Elena!]

Elena! The recipe is in the bookmarks, tomorrow I'm running for a watermelon.
What lovely candied fruits! Especially in the last photo in the dryer - the hand itself reaches for the monitor, to steal a piece or two, or even a handful or two or three.
How did you get such a yellow color?
And if you make candied watermelon-melon fruits, the stronger it will smell, don't you know the melon or watermelon?
Or if the crusts are boiled in apricot syrup, they will surely smell like apricots?

Take a note of the recipe, thanks!

Take it, of course!

Especially in the last photo in the dryer - the hand itself reaches for the monitor, to steal a piece or two

Yeah, I'm like that, I can take enticing pictures.

How did you get such a yellow color?
And if you make candied watermelon-melon fruits, the stronger it will smell, don't you know the melon or watermelon?
Or if the crusts are boiled in apricot syrup, they will surely smell like apricots?

Yellow color, due to yellow zucchini, the variety is called "Zolotinka" - I have been planting them for the 2nd year already, they look more fun in color in dishes, and even a little sweeter, I don't know how to describe it, but the taste is a bit different from the usual ones.

But I don’t know about the melon ... and about the apricot - too, alas.
So I'm waiting for your report on the experiments.

[Lena]

I remembered! Lena, your candied fruits resemble the freshest candied papaya fruits.

Excellent "Golds", I can imagine what you are talking about, my mother also plants these. Now I understand why we leave the skin on the zucchini.

Someone from my acquaintances cooked crusts with steamed dried apricots. Dried apricots were then taken into the filling, and the candied fruits were boiled again in the remaining syrup with vanilla and something sour, but not with lemon juice, so that the smell of apricots would not be interrupted ... As a result, I tried transparent elastic "apricot" slices 7- 10 cm long and tried to understand what kind of apricots they are.
It remains to experiment myself. I will definitely come back with a report.
Wow, long live kitchen alchemy!

Your candied fruits resemble the freshest candied papaya fruits.

very interesting, I didn't eat candied papaya.

I am looking forward to your reports. Actually, we have apricots for a couple of weeks since they left, so I won't be able to try with apricots.
But with a melon - quite. Perhaps I'll experiment.

Candied zucchini is very tasty, and yours is also beautiful
Thanks for this idea, I will try according to your recipe.

Thanks for the recipe!
Please tell me, but if you dry in the oven, how?

Thanks for the recipe!
Please tell me, but if you dry in the oven, how?

Likewise - only at a temperature of 60 * C and with an open oven door. And the result will have to wait a long time

Admin, Tanyusha, thanks!
And how long is it about how much?

Admin, Tanyusha, thanks!
And how long is it about how much?

Until they dry to the desired condition! Stand and watch

Candied zucchini is very tasty, and yours is also beautiful

Thank you! Try and write your variations on this theme - it will come in handy for everyone.

And how long is it about how much?

To be honest, for the money, drying in a gas oven is ruin. Electric is also powerful usually ...
If you have the sun now, and the days are still warm, then dry for 2-3 hours in the oven,
and then into the sun on a baking sheet - like me.
Much more economical. And in time, I think, the difference will be small, only 2-3 hours.

Be guided, by the way, not on time, but on appearance and taste. Do not overdry. Dry until moisture "stands" between the candied fruits.
I have a little glass in the side, and froze to the state of liquid honey. Delicious - also ate it.

Stand and watch

Ahahahaaaa. Without leaving a single step!

Fine!! I accidentally clicked on the link - now I have to do it, it looks very attractive! And candied fruits are always in use !! Thank you!!!

[Rada-dms]

Rada-dms, do, of course, if you still have zucchini.
4 days ago, we had frost at night, we were too lazy and did not cover for the night ... in the end, all the whips and germs of zucchini were frozen,
so I have the last couple in the fridge.
It's a pity how ... if not for this sudden frost: during the day we still have + 20-25,
then there would be cucumbers and zucchini ...

.
Thanks for the recipe!
I dried candied fruits and rolled them in sugar.
But I didn't really like the pub, it's good that it wasn't enough ..
But the watermelon, yes.

[Trishka]

Trishka, you are welcome!
The recipe is relevant again - the season of zucchini is already in full swing.
I myself plan to harvest candied fruits in the coming days.
There are no watermelons yet, but there are already a lot of zucchini.
I really like the candied fruits of their zucchini, if you DO NOT dry them out - they turn out like marmalade (roll in sugar or powdered sugar after drying). You can add cinnamon.

something haunted me by the thought of dipping these candied fruits in melted chocolate, into the refrigerator and into a bag later, the sweets will turn out super tasty, better than any store ones and without any chemical byak))))

[Tesh]

Tesh, agree!
True, chocolate has risen in price right now ... so we'll eat it anyway.
But you can also dip it, of course, it will be like a marmalade in chocolate.

I made candied zucchini and pumpkin in much the same way. But there is a nuance. When I made the first portion of zucchini (1.5 kg), syrup remained. Enough. The next portion was made immediately with this syrup. The third was filled with 150 g of sugar per 1 kg of pumpkin. When the juice stood out, I added syrup and set to cook. Further as in the recipe. As a result, I made 4 servings of candied fruits from one syrup. Yes, initially I took half as much sugar as in the recipe. And I added lemon juice to the first brew. The result is moderately sweet candied fruits.
I treated a friend, and she was a daughter with a son-in-law. So they could not guess what the candied fruit is. The funniest thing was when they tried it - the daughter (reproachfully) says to her husband: You don't allow me to buy candied fruits, you say that it is disgusting. And look how delicious they are! Her mother: Yes, it's not purchased, Lena does it herself!
That's where guessing started ... the favorite was papaya

Thank you very much for the recipe, I made it from my own grown watermelon and melon with vanilla sugar. It is simply impossible to tear yourself away from the vase with candied fruits!