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

Bamboo skewers


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!

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