Oriental Crackling Fruit

Fruit on skewers with a sugar crust.

Here’s a take from the July 16, 1973 edition of the Mansfield, Ohio News Journal:

3/4 cup water
2 cups sugar

1 tablespoon
1-1/2 pounds fresh California plums, halved

1 basket strawberries
2 bananas, peeled and cut into chunks

1 pound fresh seedless grapes, separated into small clusters
Bamboo skewers
Bowl of ice water

Combine corn syrup, water and sugar in a 2-1/2 quart saucepan. Cook over high heat, stirring until sugar is dissolved. Boil until temperature reaches 300 degrees on a candy thermometer. Pour syrup into a chafing dish over a simmering water bath. Add sesame seeds. Adjust heat to keep syrup at a gentle simmer. Skewer fruit onto bamboo skewers and dip into syrup. Plunge into ice water. Remove and serve at once.

Makes six servings.

From a box sold in Nampa, Idaho.

Oriental Crackling Fruit

2 c. granulated sugar
1/2 c. honey
1/2 c. water

1 quarter water
1 tray ice cubes

4 large peeled and segmented navel oranges
12 large hulled, [seeded?] strawberries
3 firm cored red apples, cut into eights, peels left on
(any fruit–pineapples, dates, etc.)

In saucepan stir together sugar, honey, and water. Bring to boil and continue to boil until a small amount dropped into cold water forms a hard ball (300 deg. on candy thermometer).

Put water and ice into shallow bowl. Spear orange segments, strawberries, and apple onto bamboo skewers. Dip into hot syrup, coating fruit thinly and plunge into ice water. Remove quickly on chilled serving plate. Serve at once. (Can be done at table.

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