Candied pumpkin without sugar
8 servings
90 minutes
Sugar-free pumpkin candied fruits are an amazing dessert of Russian cuisine, combining the delicate sweetness of honey with a spicy hint of cinnamon. This recipe is a true find for those who appreciate healthy and natural sweets. Historically, candied fruits in Russia were made from various fruits and berries, but pumpkin with its natural softness and light nutty flavor has become one of the favorites. Lemon juice adds a slight acidity, while honey fills the pieces of pumpkin with depth of flavor. During the drying process, the candied fruits acquire a dense texture and rich aroma, making them an ideal addition to tea or a light snack. They can be stored for a long time, and corn starch helps maintain their shape and prevent sticking together. The simplicity of preparation makes this recipe accessible even to novice cooks, while its taste is unforgettable.
1
Prepare all the ingredients.
2
Peel the pumpkin from the skin and seeds.
- Pumpkin: 500 g
3
Cut the pumpkin into cubes about 1 cm on each side.
- Pumpkin: 500 g
4
Squeeze juice from the lemon.
- Lemon: 1 piece
5
Place the pumpkin in a pot and cover it with water completely. Add lemon juice. Boil for about 6-7 minutes. The pumpkin should be soft but not falling apart.
- Pumpkin: 500 g
- Lemon: 1 piece
6
Put honey in a large bowl and dilute it with 2 tablespoons of warm water.
- Honey: 100 g
7
Catch the pumpkin from the water, let it dry, and transfer it to honey.
- Pumpkin: 500 g
8
Mix to coat each piece with honey and let it soak for 40 minutes.
- Honey: 100 g
9
Spread the pumpkin pieces in a single layer on a parchment-lined baking sheet or on a dehydrator tray.
10
Dry in a slightly open oven at 60 degrees for 5 hours (in a dehydrator, the pumpkin will take longer to dry).
11
Sprinkle the ready candied fruits with cinnamon.
- Cinnamon: 10 g
12
To store candied fruits longer and prevent them from sticking, you can also coat them in corn starch.
- Cornstarch: 1 tablespoon
