Candied melon: calorie content, how to cook from the peels in the oven, simple recipes

There is no need to talk about the positive qualities of candied fruits: they are often added to their diet even by those who adhere to proper nutrition and control their weight.
Candied melon, along with other sweets of this kind, are attractive not only for their amazing taste, but also for their benefits. In this article we will talk about what beneficial properties are preserved in candied fruits, how to prepare melon for processing, and also consider several ways to prepare this delicacy.

How to make and cook candied melon at home

The technology for preparing candied melon includes mandatory drying of the product.
To do this, use the oven, drying cabinet, or lay it out on a tray and take it out in the sun. Important! If candied fruits are dried outdoors, then they are brought indoors at night. The procedure will take at least three days. In the dryer the process lasts 1.5–2.5 hours at a temperature of 50–65 0 C

An oven is often used for this purpose.

In a dryer, the process lasts 1.5–2.5 hours at a temperature of 50–65 0 C. More often, an oven is used for this purpose.

Candied melon in the oven

Ingredients:

melon (rinds only) – 0.5 kg;
baking soda – 1 tsp;
citric acid – 1/5 tsp;
sugar – 300 g.

Technology:

Prepare a solution of 1 liter of water and soda.
The prepared raw materials are placed in liquid for 90 minutes.
The workpiece is taken out, washed, and blanched for 2 minutes.
Place the melon in a colander to drain the water.
Pour 1 liter of water into the pan and add 100 g of sugar, place the workpiece and cook for 20 minutes.
Add another 100 g of sugar to the mass and keep it boiling for another 10 minutes.
The remaining sugar is poured out, citric acid is added and kept on fire for 15 minutes.
Take the pieces out of the cooking container into a colander and leave until the syrup has completely drained.
Cover the oven tray with parchment paper and lay out the melon.

If the pieces are large, cut them into pieces and place them in a thin layer.
Place the baking sheet in the oven, turn it on to the “Convection” mode, and set the temperature to 70 0C. Dry for 3–6 hours depending on the power of the household appliance.

Readiness can be determined as follows: when pressed there is no moisture on the surface, the structure is elastic, the parts are transparent, light yellow.

Candied fruits are sprinkled with powdered sugar mixed with starch

The simplest recipe for candied melon peels

All cooking options are characterized by simple technology. Some of them take longer, others less.

For this recipe you will need:

melon peels – 1.7 kg;
sugar – 1 kg;
water – 250 ml.

Technology:

The syrup is being prepared.
Add chopped melon to the hot liquid.
Boil until the cubes become transparent. If the whole mass does not fit, place the workpiece in the syrup in parts.
Remove excess moisture using a colander.
Place on a baking sheet and dry in the oven for 5 hours.

To prevent the pieces from sticking to your hands, sprinkle each candied fruit with powdered sugar.

Quick candied fruit recipe

The workpiece is cooked in 3–4 steps. This method reduces drying time to a minimum.

The recipe requires the following ingredients:

melon peels – 600 g;
water – 150 ml;
sugar – 500 g;
lemon – ½ pc.

Preparing candied fruits:

Blanch the chopped melon for 3-4 minutes. take out and place in cold water.
The syrup is prepared and lemon juice is added at the end of the process.
Dip the workpiece into the boiling liquid and cook over low heat for 3 hours.
Use a slotted spoon to remove the melon into a colander to drain the syrup.
Place candied fruits on a baking sheet. Dry in any available way.

To make the surface of the product corrugated, cut the workpiece with a special knife with teeth.

Candied melon with pulp

The top layer is removed with a potato peeler and the seeds are removed. The fruit is cut into large pieces. The weight of the melon can be different, so they focus on a dosage of sugar of 1:5, where 5 parts are water.

Technology for processing melon into candied fruits:

Place the workpiece in a cooking container and add water to cover the pieces.
The water is drained and measured to determine how much sugar is needed. Boil the syrup in a separate container.
Pour in the melon and boil for 10 minutes.
Allow the mixture to cool completely. Repeat boiling 4-5 times.

The candied fruits are placed on a tray covered with baking paper. Take it out into the open air. Dry until the product is ready, turn the pieces over in the morning and evening.

In the sun, the slices turn out transparent, with a slight brown tint.

Classic version

Required components:

processed melon – 1 kg;
sugar – 400 g;
water – 200 ml;
lemon – 1 pc.;
orange – 1 pc.

The recipe uses the following technology:

Boil syrup.
Place the candied fruit preparation in a cooking pan and pour boiling syrup over it.
To soak the pieces, leave for 10–12 hours.
When the melon infusion time has passed, place it on the stove and bring to a boil.
Zest half of each citrus and add to the melon
The juice is squeezed out of the remaining halves into the total mass.
Boil candied fruits for 15–20 minutes.
Remove from heat and leave for 12 hours.
Place in a colander to drain all the liquid.
Remove the zest from the melon.
Place on a drying rack.
Turn on the device to maximum mode, but not higher than 65 0C, and leave for 1.5 hours.
Pour in powdered sugar and shake several times.

Tips at the start

Candied fruits are usually called pieces of sweet fruits, boiled in syrup and dried to a solid state. The pulp and peel are suitable for cooking. Moreover, in the case of yellow pumpkin, it is worth giving preference to the solid fragments located near the crust. Otherwise, the product will not survive heat treatment and will soften.

In order for the dessert to be a success and retain its taste and beneficial properties for a long time, you need to follow simple rules on how to prepare candied melon at home. The main recommendations concern the selection of fruit suitable for drying and its proper preparation.

Choosing pumpkin

The main key to successful preparation of candied fruits is sufficient hardness of the main ingredient. In industrial production, fruits with “technical maturity” are used. Their flesh has lost its green tint, but has not had time to absorb juices and soften.

It is impossible to find such pumpkins on open sale; the market is focused on fully ripened products. It is useless to dry honeyed sweet yellow pumpkins; when cooked, they will turn into puree. But some varieties retain a layer of hard pulp when ripe. It is located near the crust and has a width of ± 1 centimeter.

It is customary to prepare candied melon yourself from:

Ethiopians;
Cantaloupes;
Pineapple pumpkin;
Torpedoes;
Gulyabi;
Collective farmers;
Ditma and other products of domestic and Asian selection.

Due to the fact that the part closest to the crust will be dried, you need to select specimens without traces of rot and spoilage. If you plan to cook candied fruits along with the peel, the peel should be thin, without a pronounced mesh pattern.

On a note! Candied melon should be made exclusively from fruits grown in season (late summer - early autumn). The early harvest is full of nitrates, an exorbitant concentration of which will be contained in the pulp near the skin. Even heat treatment will not save you from chemicals; a delicacy made from such raw materials will be hazardous to health.

Preparing the fetus

No special manipulations with the fruit are required to prepare candied melon. The pumpkin is thoroughly washed and the moisture is allowed to dry completely from the surface.

The next stage is cutting the product:

Cut the melon in half and remove all the seeds.
Cut the melon into slices.
Remove the peel (not a mandatory step; in a number of recipes, candied fruits are prepared together with the peel).
Separate the softest part of the honey squash
Cut the slices into large cubes.
Boil sugar syrup at the rate of 1.2 kilograms of sugar per 400 ml of water.
Boil the melon preparations in boiling syrup for 3 minutes.
Remove the piece with a slotted spoon and dry for 12 hours.
Repeat boiling, alternating with drying, 3-4 times.

On a note! You can’t make the melon too small when cutting. During the cooking and drying process, the product will greatly decrease in volume. Therefore, in order not to end up with microscopic sweet pieces, the fruits at the stage of placing in the pan should be at least 5 centimeters in length.

Selection and preparation of melon

Candied pumpkin recipes.
homemade candied pumpkin, a simple recipe with photos. step by step preparation process For this procedure, an unripe melon with hard, dense pulp is best suited, otherwise, instead of tasty morsels, there is a risk of getting a shapeless liquid mass. There is no need to worry if the fruit suddenly turns out to be unsweetened - enough sugar will be used during the cooking process to give the delicacy the necessary taste.

Did you know? The ancient Arabs had a legend about the origin of the melon: they considered it a heavenly rejuvenating fruit, which was delivered from heaven by an angel. It was also popular among the poets of the Ancient East.

—they sang of her, revering her as a symbol of female beauty and fertility.

Preparing the melon involves thoroughly cleaning it under running water and removing the skin and seeds. The pulp must be cut into small cubes no more than 1 cm thick.

Recipe No. 1

easily

Ingredients and how to cook

+15Save to Recipe saver

ingredients for 10 servings

Change composition

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Melon

Total:

Composition weight:	100 gr
28 kcal
Belkov:	1 g
Zhirov:
Carbohydrates:	7 g
13 / / 87
N/S100/V

Cooking time:

Published by:Snezhana

739In personal cookbooks: 13

Candied melon

How to make candied watermelon rinds: the easiest recipe at home

Candied melons replace candies, marmalade, and marshmallows. This dish can be a complete independent dessert, as well as an addition to other dishes.

Candied fruits are pieces of fruit that have been previously boiled in sugar syrup and then dried. You can prepare candied fruits using this principle from almost any fruit and even vegetables. The raw material must be hard, so watermelon rinds are a good choice for making candied fruits. But melon usually has soft and tender flesh that literally melts in your mouth. This is precisely why we value melon, this is exactly what we expect from it. But it happens that our expectations are not met: it happens that the fruit from which we expected sweetness and a delicate consistency turns out to be not tasty and very hard. This is not a reason to be upset, but a motivation to replenish your culinary treasury with a recipe for wonderful candied melons.

Briefly about the main thing

First of all, let's define the terminology: candied fruits are fruits (or their skins) that have been made by boiling in sugar syrup and then dried. If dried fruits are usually used to make compotes or add them to desserts, then candied melon can completely replace sweets.

Despite the fact that there are a huge number of specialized and ordinary stores that offer ready-made candied fruits, their purchase still raises doubts. Most ready-made candied fruits are heavily processed, the bright aroma is not natural, but an ordinary culinary flavor, the taste also leaves much to be desired - the sweet slices are simply “rubbery”.

If you make candied melon at home, you can be sure of both the quality of the original product and their harmlessness.

Top 2 simple recipes for candied melon peels for the winter at home

Slivovitz recipe at home. how to make slivovitz at home? recipe preparation features

Candied melon rinds were enjoyed back in the days of Ancient Rome. This product is distinguished not only by its high taste, but also retains maximum vitamins and benefits in comparison with fresh fruit. Their preparation requires a minimum of time and effort, but then allows you to enjoy the aromatic, bright in color and taste, almost exotic, delicacy for many months.

What varieties of melon are suitable for making candied fruits?

The most fragrant and sweet dried fruits are obtained from the Persian, Kolkhoznitsy, Pineapple and Koi-bash varieties. All of them have a dense skin, but not rough, and the flesh is dense and moderately juicy.

Preparing the aromatic fruit

When it comes to preparing candied fruit from the rinds, you need to inspect the melon - damaged or rotten parts are not suitable. The fruit is washed in running water with a brush and dried with a kitchen towel.

The peel is cut off in a very thin layer or, on the contrary, thick, depending on taste preferences.

The process of preparing candied fruits

Making candied melon is always a simple recipe. Its main difficulty lies in the agonizing wait for the delicacy to be ready.

From pulp

Ingredients:

1.5 kg melon;
1.5 kg sugar;
3 glasses of water;
1.5 tsp. citric acid.

Cooking method:

cut off the peel and clean out the core of the fruit;
cut the pulp into thin slices or cubes with a side of 2-3 cm;
put the melon in a saucepan, pour boiling water so that the pulp is barely covered, keep on low heat for 6 minutes;
discard the pulp in a colander and rinse;
Pour sugar into a saucepan with the indicated amount of water, stir until it dissolves and after boiling, boil for 15 minutes;
let the syrup cool, transfer the pulp into it, roll it in and leave it for 10 hours;
bring the melon to a boil, count 5 minutes, let cool and repeat twice more;
for the third time add citric acid;
remove the melon from the heat and let it brew for 8 hours;
spread the pulp on cooking parchment and, turning occasionally, dry in the room for 5 days.

From melon peels

Ingredients:

crusts from 2 melons weighing 3-3.5 kg;
1 lemon;
1 kg sugar;
500 ml water.

Cooking method:

Blanch the peel cut into thin strips in boiling water with 1 tbsp. l. lemon juice 5 minutes;
Drain the melon in a colander, rinse with ice water, and dry;
dissolve 800 g of sugar in water, bring to a boil;
Immerse the crusts in the syrup and cook over low heat for 15 minutes;
remove from heat and leave for 8 hours;
Boil the melon again, cool and boil again, adding 3 tbsp. l. lemon juice;
discard the candied fruits in a colander and dry in the oven for 60 minutes;
Roll the melon in sugar, place it on baking parchment and dry in the room for another 72 hours.

Methods for drying fruit

According to experts, candied fruits prepared at home invariably have superior taste and the absence of harmful additives compared to those produced in the food industry.

How to determine if candied fruits are ready?

Ready candied fruits, if you squeeze them slightly between your fingers, should feel elastic and not ooze moisture. They also often become lighter and may become translucent. If the candied fruits wrinkle a little and lose their original neat shape, that’s okay, they won’t lose an ounce of quality.

Ready candied fruits should be poured into a clean, dry glass jar or ceramic container; a paper bag or cardboard box is also suitable. The storage place should be dry, out of direct sunlight and cool - up to +18 °C. This way they can be stored for 6-8 months.

Preparation

1. For candied fruits, you need to choose a slightly unripe melon. If it is ripe, with soft, juicy pulp, it will turn into jam during the cooking process. The melon needs to be washed and wiped dry. Then cut and remove seeds with fibers. Melon seeds can be dried and used in the treatment of bronchitis, cholecystitis, diabetes and for skin rejuvenation.

Cut the melon into slices.

2. Separate the pulp from the crust and cut into large pieces. Fine or curly cutting is not suitable in this case. The tender melon pulp contains a lot of liquid, which should be almost completely replaced by syrup. At the same time, the candied fruits decrease in volume by 2-3 times and become compressed. That is why the melon needs to be cut into large cubes or bars.

3. Sprinkle them with granulated sugar and leave for several hours.

4. Very soon a large amount of juice will be released. It will serve as the basis for the syrup. Add the juice of one lemon. It is needed not only to improve the taste of candied melon. Citric acid will prevent the tender pulp from boiling.

5. Place the pan with the melon over medium heat and bring to a boil. Cook for 2-3 minutes and remove from heat. Let it brew for 10-12 hours. Then strain the syrup into another pan and bring to a boil again. Pour boiling liquid over melon pieces. After 10 hours, repeat the procedure. Gradually the amount of syrup will decrease and it will become thicker, dense, like jam.

6. Carefully transfer the melon pieces into a large sieve and leave for several hours. The syrup should drain.

7. It can be boiled and rolled up. It turns out very tasty and aromatic.

In this article we will talk about what beneficial properties are preserved in candied fruits, how to prepare melon for processing, and also consider several ways to prepare this delicacy.

Candied melon peels: 2 of the easiest homemade recipes

Melon is one of the most delicious and aromatic summer fruits. They eat it fresh and make many different desserts and salads. You can also prepare melon for future use by making jam or candied fruit. Let’s take a closer look at how to make natural candied melons below.

How to properly prepare melon for candied fruits

To prepare this sweetness, choose fruits with hard flesh, preferably unripe ones. Otherwise, instead of appetizing pieces, you will get mashed potatoes. Wash the fruit thoroughly, remove the skin and seeds. Cut the pulp into small pieces.

Next, you can prepare candied melon in several ways.

Method 1

To prepare, take: 1 kg of melon, 1.2 kg of sugar, 2 glasses of water.

Boil water, add sugar. Boil the syrup until the sugar is completely dissolved. Place melon pieces into the bubbling syrup and cook for 3 minutes.

Remove from heat and let stand for 12 hours. Do this 3-4 times.

When the pieces become transparent, place them in a colander to allow the syrup to drain completely. Then you need to dry the melon.

Method 2

You will need: lemon juice - 3 tablespoons, melon 1 kg, sugar 1 kg.

Cover the melon cut into pieces with sugar, wait a couple of hours until the juice comes out.

Pour in lemon juice and put on the stove. After boiling, cook over low heat for 2 minutes, turn off. Let stand for 8-10 hours. Then repeat the steps 4-5 times. The melon is ready when it becomes translucent. Place it on a sieve and drain the syrup. Dry candied fruits using one of the methods below.

In the sun

You can dry candied melon outdoors by placing the pieces in a single layer on a plate. This drying can last 3-4 days.

In the oven

Place the prepared pieces of fruit on a parchment-lined baking sheet. Dry at a temperature of 70-80 degrees with the oven door slightly open for 4-5 hours.

In the dryer

Place pieces of candied melon into trays in a thin layer. Set the temperature to 65-70 degrees, dry for 5-6 hours.

In the video, kliviya777 will share the secrets of making candied melon

How to store candied melon

It is recommended to store sweets in a glass jar with a tight lid or in a paper bag in a cool, dry place. If stored properly, candied melon can be stored for 8-10 months.

Be sure to find time in the summer to prepare this amazing delicacy.

It is much more pleasant to then eat candied fruits made with your own hands than to buy unknown things in a store at an exorbitant price. Prepared with love, they will give you pleasure and benefit.

How to make candied melon at home

Candied fruits are a sweet that children and adults love. Fragrant slices, boiled in syrup or dried in various ways, are used in sweet pastries, as well as as an independent dessert. In this article we will talk about candied melon. You will learn how to prepare a delicacy in syrup and how to dry it properly.

Storage conditions and periods

The main requirement for storage conditions is low ambient humidity and a closed container in which the product is located. If stored improperly, the pieces will stick together and signs of mold may appear on the surface.

Too high a storage temperature is also not suitable. The candied fruits will become dry and tough and lose their nutritional value. If the container is open, insects and dust can enter it.

Provided that the candied fruits are in a hermetically sealed glass jar, container or paper bag, and the container is in a cool and dry place, the shelf life of the melon product is 8 months.

How to properly prepare melon for candied fruits

Next, you can prepare candied melon in several ways.

Method 1

To prepare, take: 1 kg of melon, 1.2 kg of sugar, 2 glasses of water.

Boil water, add sugar. Boil the syrup until the sugar is completely dissolved. Place melon pieces into the bubbling syrup and cook for 3 minutes.

Remove from heat and let stand for 12 hours. Do this 3-4 times.

When the pieces become transparent, place them in a colander to allow the syrup to drain completely. Then you need to dry the melon.

Method 2

You will need: lemon juice - 3 tablespoons, melon 1 kg, sugar 1 kg.

Cover the melon cut into pieces with sugar, wait a couple of hours until the juice comes out.

The best recipes for melon sweets

There are not many ways to make candied melon in typical home conditions. A proven recipe that does not require special knowledge is cooking in sugar syrup. Based on this technology, you can prepare multi-colored slices by adding berry juice to the syrup, and also combine other products with melon, getting new types of dessert.

In sugar syrup

The easiest way to prepare candied melon for the winter is to use a recipe for boiling in syrup. You can choose classic aging in boiling syrup or pre-soak the peels in lemon juice (diluted lemon). The citrus component gives the product additional density.

prepared melon pieces – 500 grams;
sugar – 400 grams;
water – 350 ml;
granulated citric acid - 2 teaspoons.

Dilute lemon juice in 800 ml of cold water.
Place the melon in the solution for 1 hour. The liquid should completely cover the sweet fragments.
Drain the water and place the melon in a sieve so that excess liquid drains freely from the pieces.
Pour sugar with 1.5 glasses of water and put on fire. Boil the boiled liquid for 3 minutes over moderate flame.
Place the melon in boiling water. Boil until the liquid in the pan has evaporated by half.

On a note! To add additional taste, flavorings are added to the broth. Ideal ingredients are orange and lemon zest.

Cook the candied fruits over low heat, stirring constantly (otherwise the slices will quickly burn).
When there is almost no liquid left and the slices become transparent, place them on a sieve.
After the syrup has drained, the candied fruits are placed on cellophane. Initially the pieces are very sticky. If you do not protect the surface from them, they will stick tightly to the countertop.
Allow the workpiece to dry for 3-4 days (it may take longer in humid weather).

Finally, roll the melon slices in powdered sugar. Thanks to this, the pieces will not stick together.

Watermelon-melon dessert

Candied watermelon is prepared according to the same recipe as melon. Therefore, if a lot of melon peels of two types have accumulated, you can prepare a candied fruit mix. It is better to cook them separately and mix them at the sugar coating stage.

Multi-colored candied fruits

To please children, you can prepare multi-colored sweets. Unlike store-bought desserts, homemade candied melon recipes are quickly and deliciously colored with natural pigments. Berry juices, turmeric, and spinach will cope with the task.

prepared melon slices – 600 grams;
sugar syrup – 1 liter;
raspberry juice – 150 ml (will give a red tint);
carrot juice – 150 ml (for orange);
spinach extract – 150 ml (gives a green color);
blueberry juice – 150 ml (for a blue-lilac shade).

Pour the syrup into 4 different pans. Add juice of the desired color to each container.
Continue cooking berry and vegetable syrups.
When the liquid boils, add the same number of melon pieces to each pan.

Further preparation completely coincides with the traditional method of cooking candied fruits.

"Hedgehogs"

Expert opinion

Mikhailov Ivan Maksimovich

Furniture maker. Work experience 3 years.

Candied melons are less sweet and take on tropical notes when you add coconut flakes to the syrup. The resulting unusual dessert resembles the back of a hedgehog. The pieces of coconut sticking out of the melon resemble needles.

hard melon pulp – 500 grams;
sugar syrup – 500 ml;
coconut flakes – 100 grams.

Put the syrup on the fire. When bubbles appear, add shavings.
Boil melon and coconut in the classic way.
Place the pieces in a colander and dry on a flat surface.

If necessary, roll the finished dessert in coconut flakes or sugar.

The benefits and harms of candied melon

Candied fruits are obtained by boiling pieces of fruit without peel in high concentration sugar syrup. Candied fruits contain iron in an easily digestible form, carotene, and organic acids. This composition improves immunity and tones the body. The consumption of candied fruits is especially valuable for people with anemia.

The ability of candied fruits to remove waste and toxins from the body, relieve mental stress and fight pneumonia has been noted. Sweet candied fruits lift your spirits, which will help many people in the fall. Only excessive consumption of large quantities of candied fruits can cause harm. Also, people with allergies to beta-carotene should not try this product. If you are on a diet, remember that candied melon contains about 320 calories per 100 g.

Consumer properties of dried melon

The dried product has all the same properties as fresh melon, only in greater concentration. The main energy component of the product is carbohydrates. Therefore, the dried slice is not recommended for those who are losing weight and diabetics. Like fresh melon, the dried slice should not be consumed with milk, alcohol or honey. The sweet delicacy can be eaten with warm tea, but in small quantities, since 100 grams of the product contains 341 Kcal, of which 329 are quickly digestible sugar. Carbohydrates are represented by mono- and disaccharides.

The dried product preserves the entire spectrum of vitamins B, PP, E, A. Vitamin C is contained in large quantities. Minerals are present in all their diversity, making this product useful for everyone who benefits from fresh melon.

Description

Candied melon is pieces of melon pulp boiled in rich sugar syrup and dried.

Melon is one of the most popular melon crops in the East, Central Asia and Europe. Moreover, humanity learned about the beneficial properties of this juicy sweet fruit a long time ago. In Ancient Egypt, melon was even considered sacred and was offered as a gift to the gods.

We are used to eating melon fresh, because in itself it is very tasty. But, unfortunately, this fruit quickly deteriorates. In order to preserve the melon longer and make it available at any time of the year, candied fruits began to be prepared from its pulp, which are candied slices of bright yellow color, sweet in taste and very aromatic.

This delicacy was loved by many and became quite popular. What’s especially nice is that the best properties of the melon were “inherited” by its candied fruits, making them not only tasty, but also healthy.

Beneficial features

The beneficial properties of candied melon are similar to those of the fresh fruit, but less pronounced, because as a result of heat treatment, many of the healing components of the composition were lost. Fortunately, melon is so rich in useful substances that its candied fruits, in spite of everything, also exhibit medicinal properties.

Candied melon contains the entire group of B vitamins, due to which they have a beneficial effect on the nervous system. The vitamin C preserved in them strengthens the walls of blood vessels and capillaries, and vitamins A (beta-carotene) and E effectively fight free radicals and rejuvenate the body.

In addition, candied melon contains four valuable acids: succinic, malic, citric and folic. They help strengthen nerves, tone the cardiovascular system and maintain immunity.

Of the micro- and macroelements, candied melons are rich in calcium, iron, fluorine, magnesium, potassium, copper, zinc, manganese, sulfur, cobalt, iodine and phosphorus. So these delicious candied fruits can easily replace an entire vitamin and mineral complex. But you still shouldn’t abuse them, otherwise you can achieve the opposite effect to the desired one.

Use in cooking

The use of candied melon in cooking usually comes down to using it in its pure form instead of sweets and any other sweets, to which candied fruits are not inferior in taste, but are significantly superior in benefits to the body. Therefore, this delicacy is especially recommended for children as a dessert. And for adults, candied melon can be a satisfying and healthy snack between main meals. They can also be eaten as a snack with coffee or tea.

Candied melon is often added to baked goods and sweet dishes. They go especially well with fermented milk products. For example, from cottage cheese and candied melon you can make an incredibly tasty and healthy dessert that will delight both kids and adults.

Benefits of candied melon and treatment

The benefits of candied melon are due to the unique composition of this fruit, which retains its beneficial properties even when exposed to high temperatures, and is therefore used in the treatment and prevention of common diseases.

For example, melon and products made from it are useful for diseases of the cardiovascular system, because they help strengthen the walls of blood vessels and cleanse them of harmful deposits. It is no coincidence that this fruit is used to treat atherosclerosis.

Candied melon has a beneficial effect on the kidneys, bladder and ureters.

The antioxidants contained in this product free the body from free radicals, protect and rejuvenate it. The positive effect is especially pronounced on the condition of the skin, as well as nails and hair.

Candied melon will be very useful for those suffering from anemia.

And during an attack of rheumatism, they will help reduce pain.

Due to the presence of plant fiber, candied melon improves digestion and removes waste, toxins and breakdown products from the body.

They have a positive effect on brain function, relieving tension.

Candied melon is a preventative against pneumonia.

They are also an effective antidepressant that improves mood and increases performance.

Harm of candied melon and contraindications

The harm of candied melons is minimal, and there are practically no contraindications to their use. But still they exist.

First of all, melon and its candied fruits are contraindicated for people who are allergic to beta-carotene, since this fruit contains it in large quantities.

Candied melons are very high in calories (319 kcal per 100 g of product), and therefore their consumption should be limited to those who are watching their weight.

Like any candied fruit, candied melon should not be consumed by diabetics.

It is also contraindicated for those who have an individual intolerance to this fruit.

Chemical composition and beneficial properties

The fruits are 90% liquid. The technology for preparing candied fruits involves removing moisture. The chemical composition of such a product is in concentrated form.

Heat treatment does not affect the amount of vitamins and elements in melon pieces; beneficial properties are preserved

The finished product includes:

Acids: folic, ascorbic, nicotinic.
Vitamins: thiamine, retinol, riboflavin, inositol, tocopherol, pyridoxine.
Macroelements: chlorine, magnesium, phosphorus, potassium, sulfur, calcium.
Microelements: iron, zinc, iodine, manganese, fluorine, silicon, copper.
Amino acids: leucine, threonine, valine, lysine, phenylalanine.
Organic acids.
Sugar.
Cellulose.
Volatile aromatic substances.

The benefits of using the product include the following factors:

increasing vitality and normalizing the emotional environment and nervous system;
strengthening the immune system;
improvement of mental activity, memory, hearing;
restoration of hair and nail structure;
improvement of skin condition. The product has a rejuvenating effect;
cleansing the body of toxins. Melon has diuretic, choleretic and laxative properties;
strengthening the walls of blood vessels, increasing hemoglobin, preventing thrombosis.

Important!
Candied melon is recommended for pregnant women. Folic acid promotes the full development of the fetus. In men, the product normalizes reproductive function.

Candied melon is indicated for the following pathologies:

mental disorders;
dysfunction in the gastrointestinal tract (constipation);
stones in the urinary system;
haemorrhoids;
liver disease;
skin problems;
inflammatory processes in the prostate;
hypertension.

Important! Limit consumption in case of diabetes mellitus and exacerbation of gastritis.

Calorie content of candied melon

Fresh melon is a plant product with low calorie content and high energy value. Per 100 g there are 7.5 carbohydrates, a minimum amount of fat and protein. Calorie content is 37 kcal.

100 g of candied fruits contain:

fats – 0.6 g;
carbohydrates – 52 g;
proteins – 0.6 g.

Calorie content 319–320 kcal.

Attention! Fresh fruit is included in the diet for weight loss, but dried sweets are not suitable for this purpose.

Unusual jam with melon and bananas, detailed recipe with step-by-step video

Melon jam turns out very tasty and unusual when bananas are added to it. Both ingredients themselves are very sweet, so you won’t need to use a lot of sugar when making a dessert from them. Moreover, the entire procedure for preparing melons and bananas, processing and rolling them takes about 30 minutes.

Video recipe for making unusual jam with bananas and melon

The simple video recipe below describes in detail the entire process of preparing melon jam with bananas. This instruction will be useful to all housewives who want to prepare many different delicious desserts for their family for the winter.

Sweet melon jam is a very healthy dessert, which includes B vitamins and microelements that help support immunity. Therefore, it is recommended to prepare it in large quantities for the winter: such a seaming will help protect both children and adults from colds. You can make melon jam from the fruit pulp or crusts. If desired, you can cook the sweetness with the addition of lemon or orange, bananas, and ginger. Jam made from melon and apples is no less tasty. In the proposed video and photo instructions with pictures you can find different ways to easily prepare healthy desserts for the winter. For example, a recipe that describes cooking it with pieces of fruit will help you quickly prepare melon jam. Many housewives may also like the recipe for making jam from melon puree. Convenient step-by-step instructions will allow you to easily prepare for the winter cold and make aromatic jam easily and simply.

Candied fruits are an excellent alternative for those with a sweet tooth to store-bought sweets. They can be eaten as a separate dish, as an excellent addition to tea or coffee, or used as a filling for baked goods (pancakes, pies, dumplings). It's both tasty and healthy!

There are many types of candied fruits; they can be made from virtually any fruit, berries and even vegetables. For example, from apples, pears, oranges, eggplants and imagine pumpkins, zucchini, melons and melon rinds. We will tell you about them in detail.

Calorie content of foods possible in the dish

Cantaloupe melon – 19 kcal/100g
Melon “collective farmer” – 28 kcal/100g

Calorie content of foods: Melon

How nice it is in the middle of winter to take out a jar of dried melon pieces and treat yourself to a natural treat in bad weather.

Dried melon is perhaps more popular than fresh melon. And this is justified: it is more convenient to eat, the product is full of flavor, dried melon is served as a dessert and used for a light snack, dried melon is also used to decorate culinary creations.