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Candied fruit

Candied Fruit, Glacé Fruit, Crystallized Fruit

Candied fruit, also known as crystallized fruit or glacé fruit, has been around since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on size and type of fruit, this process of preservation can take from several days to several months.
The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates.
Fruits that are commonly candied include dates, cherries, pineapple, and ginger. The principal candied peels are orange and citron; these with candied lemon peel are the usual ingredients of mixed chopped peel (which may also include glacé cherries). The marron glacé is among the most prized of candied confections.
Recipes vary from region to region, but the general principle is to boil the fruit, steep it in increasingly strong sugar solutions for a number of weeks, and then dry off any remaining water.

Food preservation methods using sugar (palm syrup and honey) were known to the ancient cultures of China and Mesopotamia. However, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets. With the Arab domination of parts of southern Europe, candied fruit made its way to the West. The first documents that demonstrate the use of candied fruit in Europe date back to the sixteenth century. In Italy, they became a key ingredient of some of the most famous sweets of its culinary tradition: among these, the Milanese Panettone and the Cassata Siciliana.

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How to Make Candied Fruit

How to Make Candied Fruit

Dried fruit and sugar

To make candied fruit, simply replace the water contained in the fruit with sugar, which is an excellent preservative. This process needs to be done slowly.

The very simple technique is carried out in a few steps:

- Pick very good, perfectly ripe fruit, without marks or flaws

- Blanch the fruit to break the fibres and to make it permeable.

- Soak the fruit in a variety of different syrups, increasing the concentration.

- Once candied (the finished product will be 80% sugar and 20% fruit fibre), drain and sprinkle with icing sugar.

Basic method

This recipe is for 500g of fruit that has been pre-prepared (washed, pitted and peeled.

Keep the little fruit whole (cherries, little plums etc.), quarter citrus fruit, cut big round fruit into pieces (pear, apple, pineapple) and, apricots and plums into two.

Blanche your fruit to make them more permeable to the sugar. To do this, soak them in boiling water for 30 secs than in cold water. Some fruit is more fragile than others so put your peaches in boiling water for only 15 secs.

Ingredients

- 500g of fruit

- 250g fine white sugar and 30cal of water (for the syrup)

- 440g of sugar, to add to the syrup as needed

Preparation

To make the syrup, melt 250g of fine sugar in 300ml water in a deep pan and bring to the boil slowly. Leave to simmer for 2 to 3 mins. The syrup should be quite thick.

Place your fruit in a sieve or big slotted spoon and dip into the syrup (off the heat).

Check that all the fruit is covered and leave to soak for 24 hours. The next day, drain and set aside. Add 60g of sugar to your syrup. Bring to the boil slowly and boil for 1 minute. Pour this syrup onto the fruit and let it soak for 24 hours.

Repeat for 3 days running, adding 60g more sugar each day, boiling the syrup for 1 minute and soaking the fruit for 24 hours.

On the 6^th day, drain your fruit, add 100g sugar to the syrup, bring to the boil, pour your fruit into the syrup and leave to simmer for 3 minutes. Remove from the heat and set aside for 48hours.

Repeat the previous step: add 100g sugar, let the fruit simmer in the syrup for 3 minutes, then set aside for 48 hours.

Finally, drain the fruit completely using a sieve and place on a cooling rack to dry out.

Keep your fruit in an airtight container, away from light and damp.

Advice

- If you want to candy citrus fruit peel (orange, lemon or lime), buy organic fruit to make sure it is free of all pesticides. Scrape off the white part of the peel as this is very bitter.

- Choose good quality fruits which are fresh and ripe.

- You can store candied fruit in the syrup.

Health Benefits of Banana (केला)

Health Benefits of Banana केला

Scientific Name:  Musa acuminata and Musa balbisiana

Bananas are an excellent source of vitamin B6, soluble fiber, and contain moderate amounts of vitamin C, manganese and potassium. Along with other fruits and vegetables, consumption of bananas may be associated with a reduced risk of colorectal cancer and in women, breast cancer and renal cell carcinoma. Banana ingestion may affect dopamine production in people deficient in the amino acid tyrosine, a dopamine precursor present in bananas. Individuals with a latex allergy may experience a reaction to bananas.

Banana gives instant surge of energy and this is one of the reasons sportsmen consume it during intervals. Bananas are an excellent breakfast for kids and adults as it provides required energy throughout the day. It helps keep blood pressure under control because bananas are rich in potassium, calcium & magnesium. It helps lower cholesterol and supports renal health. Bananas improves nerve function and enhances brain power. Banana is a rich source of B vitamins and therefore perks up nerve function.  Potassium, in banana keeps the mental faculties vigilant and boosts learning abilities. Rich in antioxidants and dietary fibre, consumption of bananas reduce risk of various types of cancer, especially bowel cancer. Probiotic bacteria present in bananas is said to have astonishing ability to absorb calcium in the body. Hence, consuming bananas help in building better bones. It is very rich in fructooligosaccharide which acts as a probiotic (friendly bacteria). It stimulates the growth and activity of probiotics in the colon and produces enzymes that enable absorption of nutrients thus enhancing the digestive ability and preventing unfriendly bacteria from harming the body. Certain substances in bananas stimulate the cells which make up the stomach lining, this enables production of a thicker protective mucus barrier against stomach acids.  Also the substance known as protease inhibitors in banana, help getting rid of bacteria in the stomach that produces stomach ulcers, thus protecting against damage of stomach and ulcer. Raw bananas are astringent in nature and are effective in treatment for diarrhoea.  They also regulate fluid balance. Pectin found in Bananas, help to alleviate constipation and improves bowel function. Bananas help regulate bowel movement they help cure piles. Bananas are good for Anaemic patients as they contain high levels of iron which help regulate the haemoglobin levels in the body.

1.    The antacid substance in banana gives immense relief from heartburn

2.    The presence of benign amino acids in banana helps combat allergies.

3.    Vitamins B6 and B12 along with magnesium and Potassium in Bananas helps recover from nicotine addiction

4.    Bananas when blended with honey and yoghurt cures hangover.

5.    The combination of milk and bananas enhances weight gain.  Bananas provide the body with necessary natural sugars and milk provides protein.

6.    Bananas are rich in amino acids known as Tryptophan.  This substance triggers production of melatonin (sleep hormone) which induces sleep.  Eating banana a few hours before bedtime ensures a peaceful night’s sleep.

7.    Itching and swelling caused by mosquito bites can be reduced by rubbing the inside of a banana on it. Vitamin B6, serotonin, tryptophan, dopamine, etc., in bananas help combat symptoms of PMS, erratic mood swings, and depression.

8.    They contain significant amounts of vitamin C and B6 which plays vital role in maintaining the integrity and elasticity of the skin.

9.    In addition, the large amount of antioxidants and manganese present in banana protect the body from damage caused by oxygen free radicals which lead to premature aging of the skin.

Read more for other benefits of BANANA

 

Bananas (Raw) Nutrient Vallue
Carbohydrate Factor: 3.6 Fat Factor: 8.37 Protein Factor: 3.36 Nitrogen to Protein Conversion Factor: 6.25
Refuse: 36% Refuse Description: Skin
Nutrient (Proximates)	Unit	1Value per100g
Water	g	74.91
Energy	kcal	89
Protein	g	1.09
Total lipid (fat)	g	0.33
Ash	g	0.82
Carbohydrate, by difference	g	22.84
Fiber, total dietary	g	2.6
Sugars, total	g	12.23
Sucrose	g	2.39
Glucose (dextrose)	g	4.98
Fructose	g	4.85
Lactose	g	0
Maltose	g	0.01
Galactose	g	0
Starch	g	5.38
Minerals
Calcium, Ca	mg	5
Iron, Fe	mg	0.26
Magnesium, Mg	mg	27
Phosphorus, P	mg	22
Potassium, K	mg	358
Sodium, Na	mg	1
Zinc, Zn	mg	0.15
Copper, Cu	mg	0.078
Manganese, Mn	mg	0.27
Selenium, Se	µg	1
Fluoride, F	µg	2.2
Vitamins
Vitamin C, total ascorbic acid	mg	8.7
Thiamin	mg	0.031
Riboflavin	mg	0.073
Niacin	mg	0.665
Pantothenic acid	mg	0.334
Vitamin B-6	mg	0.367
Folate, total	µg	20
Folic acid	µg	0
Folate, food	µg	20
Folate, DFE	µg	20
Choline, total	mg	9.8
Betaine	mg	0.1
Vitamin B-12	µg	0
Vitamin B-12, added	µg	0
Vitamin A, RAE	µg	3
Retinol	µg	0
Carotene, beta	µg	26
Carotene, alpha	µg	25
Cryptoxanthin, beta	µg	0
Vitamin A, IU	IU	64
Lycopene	µg	0
Lutein + zeaxanthin	µg	22
Vitamin E (alpha-tocopherol)	mg	0.1
Vitamin E, added	mg	0
Tocopherol, beta	mg	0
Tocopherol, gamma	mg	0.02
Tocopherol, delta	mg	0.01
Vitamin D (D2 + D3)	µg	0
Vitamin D	IU	0
Vitamin K (phylloquinone)	µg	0.5
Lipids
Fatty acids, total saturated	g	0.112
Fatty acids, total monounsaturated	g	0.032
Fatty acids, total polyunsaturated	g	0.073
Cholesterol	mg	0
Phytosterols	mg	16
Amino Acids
Tryptophan	g	0.009
Threonine	g	0.028
Isoleucine	g	0.028
Leucine	g	0.068
Lysine	g	0.05
Methionine	g	0.008
Cystine	g	0.009
Phenylalanine	g	0.049
Tyrosine	g	0.009
Valine	g	0.047
Arginine	g	0.049
Histidine	g	0.077
Alanine	g	0.04
Aspartic acid	g	0.124
Glutamic acid	g	0.152
Glycine	g	0.038
Proline	g	0.028
Serine	g	0.04
Flavonoids
Anthocyanidins	mg	7.4
Flavan-3-ols	mg	6.1
Flavones	mg	0.3
Proanthocyanidin	mg	3.3