Beijing Candied Fruits: Traditional Chinese Snack

Beijing candied fruits, also known as preserved fruits, are a traditional and flavorful snack famous throughout China and even internationally. Ancient Chinese texts frequently reference the preservation of fruits with honey. These records describe the process of cooking fresh fruits in honey to concentrate and remove excess water, allowing them to be stored for long periods. This method, initially called “honey-fried” (蜜煎), later evolved into what we now call “candied fruits.” In modern times, sugar has replaced honey in some cases.

Product Name: Beijing Candied Fruits
Other Names: Dried Fruits
Main Ingredients: Fresh fruit, honey
Preservatives: None
Primary Nutrients: Sugars, vitamins

Types of Candied Fruits

Beijing candied fruits come in many varieties. The distinction between candied fruits and preserved fruits follows the local convention: fruits with low moisture content and no juice are classified as “candied fruits.” These fruits are processed by boiling them in sugar, then drying them. The result is a glossy, amber-colored product with a slight stickiness and moisture content under 20%. In contrast, fruits that are coated in sugar, such as candied winter melon, lotus root, and sugar-coated fruits, are known as “sugar-coated candied fruits” and are associated with southern China, including regions like Fujian, Guangdong, and Shanghai. These have a crisp texture and higher sugar content.

Preserved fruits, on the other hand, are not dried and are often preserved in honey or sugar syrup, leading to a moist, soft exterior and a water content above 30%. Popular examples include candied hawthorn and crabapple, but due to their shorter shelf life, these are mostly produced in small, local workshops.

Nutritional Value

Candied fruits can contain up to 35% sugar, with approximately 10% of that being invert sugar, which is easy for the body to absorb. They also contain fruit acids, minerals, and vitamin C, making them a nutritious snack.

History and Origin

The history of making candied fruits dates back over a thousand years, with some sources claiming that it was a delicacy produced exclusively for the imperial court during the Ming Dynasty. Initially, this method allowed emperors to enjoy fruits year-round by preserving them in honey. Over time, this process spread to the general public, and by the 20th century, small workshops in Beijing began producing these treats on a larger scale.

In 1913, Beijing candied fruits won an award at the Panama International Exposition.

Flavor Characteristics

Beijing candied fruits are known for their careful selection of ingredients and precise processing, resulting in a product with bright colors and a soft, refreshing taste. The flavors range from sweet to slightly sour, and the texture can vary from soft to crisp depending on the fruit.

Preparation Methods

The key to making quality candied fruits is in the meticulous handling of the raw materials. The fruit is first pre-treated to ensure the best results. For example, fresh peaches might be blanched in a sodium hydroxide solution to remove their skins, while apricots are pitted manually. After the pre-treatment, the fruits are immersed in a sugar syrup, allowing the sugar to replace the fruit’s moisture, and then dried. This process results in a preserved fruit that can last for months, retaining its flavor and nutritional content.

Packaging

Packaging plays an important role in both the aesthetic appeal and preservation of candied fruits. Traditional packaging for Beijing candied fruits involves wooden crates lined with paper to prevent moisture, while modern packaging includes more consumer-friendly options such as small, decorative paper containers that are easy to carry and sell.

Common Issues

• Sugar Crystallization: If the sugar content is too high, the product may form sugar crystals, resulting in a hard texture.
• Excess Moisture: If there is too much invert sugar, the fruits may become sticky, especially in hot and humid conditions.