Candied Fruits

                Food preservation is ones of our crucial subjects in our syllabus. All of the foods that we eat are derived from living matter; therefore they are subject to the natural process of decomposition. The main objectives of preservation is therefore to reduce or remove conditions that allow spoilage microorganisms to grow and to render the food stable over a period of time and do not cause any food borne illness. Enough with introduction, actually the main points of my post is to brief a simple method in the production of candied fruit that we have conducted last week under Ms.Hariyah instruction.

                The fruit that are used were peeled and cut into desired size and shaped. Then the fruit was cleaned with running tap water. After that, the fruit were cooked with 0.5% citric acid to soften the fruits. Then boiled it with concentrated sugar solution. Let it cooled for a while.

                Then, the cooled fruit + Conc. sugar solution was placed in sterilized container and let it stand for overnight .After 24 hours, we need to measure the˚ Brix and increased to 48˚Brix and on the second concentration were increased to 65˚Brix.

                In third day of observations, the fruit was coated with fine sugar then dried in drier cabinet until the fruit is no longer sticky.

                Now, the candied fruit are ready to eat....Bon appétit !!!