Tanghulu fruit, a popular Chinese street food made from skewered fruits coated in a crunchy, caramelized sugar shell. YUM.
Assorted fresh fruits (such as strawberries, grapes, pineapple chunks, or kiwi slices)
1 cup granulated sugar
1/2 cup water
Prepare the Fruits:
- Wash and dry the fruits thoroughly. Remove any stems, leaves, or seeds, and cut larger fruits into bite-sized pieces if needed.
- Thread the fruits onto bamboo skewers. Make sure to leave some space between each fruit piece for easy coating.
Prepare the Caramelized Sugar Coating:
- In a small saucepan, combine the granulated sugar and water.
- Place the saucepan over medium heat and stir continuously until the sugar dissolves completely. Avoid boiling at this stage.
- Once the sugar has dissolved, increase the heat to medium-high and bring the mixture to a boil. Allow it to boil without stirring until it reaches a golden amber color. This process should take around 5-7 minutes.
Coat the Fruits:
- Carefully dip each skewered fruit into the caramelized sugar mixture, ensuring that all sides are coated evenly. You can use a spoon to help coat the fruit fully.
- Hold the skewer above the saucepan for a few seconds to allow excess liquid sugar to drip off.
Set and Serve:
- Place the coated fruit skewers on a parchment-lined baking sheet or a silicone mat. Make sure to separate them so they don’t stick together.
- Let the tanghulu fruit skewers cool completely at room temperature. The caramelized sugar will harden, creating a crunchy shell around the fruits.
- Once the coating has hardened, the tanghulu fruit is ready to be served. Enjoy!