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Composition and benefits

What are the benefits of dried pumpkin? Pumpkin - natural vitamin and mineral complex. The fruit is considered a champion among other fruits in terms of its content gland. In addition to iron, the product contains:

• beta-carotene;
• cellulose;
• vitamins - C, E, B1, B2, PP;
• macro- and microelements - potassium, calcium, copper, magnesium, cobalt, fluorine, silicon, zinc.

Vitamin E and zinc salts, which pumpkin is especially rich in, help prevent premature aging of the body.

Pumpkin - product dietary. Due to its minimal content coarse fiber and acids, the vegetable is acceptable for consumption by people with inflammatory diseases of the digestive system.

Pumpkin brings great benefits to people with... iron deficiency anemia, since it contains a mineral complex that takes part in the process of hematopoiesis. Regular use dried pumpkin renders positive influence on liver.

The pumpkin itself is a product low calorie, and when drying it without adding sugar, the calorie content is 28 kcal/100 g. However, if you dry the pumpkin, keeping it and blanching in sugar, its calorie content increases to 110 kcal/100 g.

Read about that in our article.

Basic Rules

How to dry pumpkin at home? All varieties of pumpkin are suitable for drying. You can learn about this from our article. Before you start preparing the vegetable, it needs to be prepared:

After carrying out the preparatory activities, the pumpkin can be dried.

Methods

Typically, the drying process takes place on outdoors or in an oven or electric dryer. You can learn about this from our other article.

On air

For air-drying, the prepared pieces must be placed on a sieve in a place with good ventilation where they will not be exposed to direct sunlight.

A few days later the pieces needs to be mixed and leave for another 2 days. After this, you can take it out into the sun, leaving the pumpkin in such conditions for 2 days. Usually drying by air lasts 5-7 days.

If you chop the pumpkin at the preparation stage not into cubes, but, for example, stripes, then they can be dried by hanging them on a nylon thread.

You can learn how to dry a pumpkin right in your kitchen from the video:

In the oven

The process of preparing pumpkin is faster if you produce it in the oven. To do this, the prepared product is scattered onto a baking sheet in 1 layer and placed in a preheated oven. up to 80-85 degrees for half an hour.

How to do dried pumpkin sweet in the oven? You can learn how to cook oven-dried pumpkin with sugar in the video.

Step 1: prepare the pumpkin.

First of all, rinse the pumpkin under running water and then place it on cutting board. Using a knife, peel the vegetable and then cut it into two halves. Now, using a tablespoon, we clean the inside of the pumpkin from the pulp and seeds, since we won’t need them. Cut it into small pieces, approximately in length and width 2.5-3 centimeters each. Transfer the pumpkin pieces into a deep bowl.

Step 2: prepare the orange.

Rinse the orange under running water and place on a cutting board. Using a knife, cut the fruit into two halves and then squeeze out the juice from each part using a juicer.

Step 3: prepare sugar syrup.

Pour purified water into a medium saucepan and place on medium heat. As soon as the liquid boils, turn the heat to low and pour sugar into the pan. Stirring constantly with a tablespoon, cook the syrup until smooth and thick. After this, turn off the burner and proceed to the process of preparing candied fruit.

Step 4: prepare candied pumpkin.

Place the chopped pumpkin in a deep saucepan. Immediately after this, strain the sugar syrup into the same container through a sieve. For this process, you can help yourself with a tablespoon. Place the pan over medium heat and bring the mixture to a boil. Then turn the heat to low and continue cooking the dish for another 5 minutes.

Then turn off the burner and set the pumpkin pieces boiled in sugar syrup aside to cool to room temperature. And now the most important stage of preparing candied fruits begins. Add a couple of cinnamon sticks, clove buds and freshly squeezed orange juice to the pan with them. Mix everything well with a tablespoon and place the container back on medium heat. After the mass boils, turn the heat to low again and cook the candied fruits for 5 minutes. Then turn off the burner and cool the dish again to room temperature.

Important: repeat this procedure 6-7 times until the pumpkin pieces become translucent. After the last time, cool the candied fruits again to room temperature and transfer them to a colander. Leave the chopped pumpkin in this state over the pan so that all the syrup drains from the vegetable.

Now we cover the baking tray with baking paper and place the candied fruits on it. Dry the sweet dish or room temperature(this is the case if it is still a warm season of the year) or in the oven. To do this, heat it to a temperature 50°C, put the baking sheet in the oven and dry the candied fruits with the door open until they wrinkle and become dry. Immediately after this dried pumpkin can be transferred to a glass jar or food package and store at room temperature indefinitely. Attention: It is necessary to store candied fruits in a closed container so that the dish does not absorb moisture and does not become soggy.

Step 5: Serve the candied pumpkin.

Candied pumpkin fruits are very sweet, juicy and aromatic. Tender orange note and the aftertaste of cinnamon give this dried vegetable a refined and unique taste. The main thing is that such candied fruits can be easily given to children as a natural sweet.

Enjoy your meal!

In the process of cooking candied fruits at the first stage, in addition to orange juice You can add chopped orange zest. Then the aroma and taste of the vegetable will intensify.

For cooking sugar syrup can be used a little less sugar and water, since after boiling the pumpkin this syrup remains in any case.

Sugar syrup soaked in pumpkin juice after boiling candied fruits can not be poured out, but stored in a tightly sealed container. closed jar in a refrigerator. So natural liquid sugar Perfectly suitable as an additive for preparing all kinds of compotes and jelly.

To prepare candied fruits, you must use sweet, ripe pumpkin. Then the dish will turn out very aromatic, juicy and sweet.

Candied pumpkin can be added to various pastries, as a filling, as well as in exotic salads.

The drying time for candied fruit depends on the room temperature, as well as the type of pumpkin. In any case, you need to check the degree of readiness of the dish from time to time. If the candied fruits inside are dense and without excess moisture, then the dish is ready.

Our experience in preparing candied fruits using the Ezidri dryer.

We took 10 kg of pumpkin. Removed skins, seeds and pulp.

Happened:

7.1 kg (71%) - peeled pumpkin
2.9 kg (29%) - waste.

Using a knife, they cut them into pieces, which were crushed into small cubes through. Peeled 2 lemons and squeezed the juice out of them.

Pour 1.5 cups of water into a 5-liter saucepan and add 1.5 kg of sugar, pour lemon juice. Bring to a boil. Pour the pumpkin into the pan and bring it to a boil again. Using a slotted spoon, remove the pumpkin from the pan. The pumpkin absorbed some of the sugar and gave up some of the juice. There is more liquid in the pan, and the sugar concentration has decreased. Therefore, before loading the next batches, we drained part of the liquid and added 200-300 grams of sugar to the remaining.

Place the cooled pumpkin on trays and turn on the dryer.

The pumpkin was dried for 17 hours at a temperature of + 50°C. The result was 1 kg 400 grams of soft and tasty candied pumpkin.

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Pumpkin has long been a symbol of Halloween. Perhaps this is due to the fact that there was nowhere to put the rough peel and it was convenient to cut a scarecrow out of it, or maybe because the pumpkin is a symbol of something angry, but stupid. Everyone remembers well the fairy tale from childhood about Cinderella, for whom the Fairy Godmother made a luxurious carriage out of a pumpkin. In any case, the pumpkin has always been an object around which folklore has revolved. different nations peace.

This huge berry has been consumed almost entirely throughout history. often used as utensils by many peoples of the world. The Aztecs made dishes from pumpkin flowers and ate pumpkin stems. Pumpkin seeds are still very popular and are sold in almost every supermarket. The Indians used the dried fruits to brew mate tea. And it still counts national drink exactly in this form.

Pumpkin - very healthy berry. She is good for dietary nutrition. The calorie content is very low, but the amount of microelements is simply off the charts. It contains all B vitamins, vitamin C, PP and E. Pumpkin is rich in potassium, which makes it useful for people with cardiovascular diseases.

You can prepare a lot of dishes from pumpkin: porridges, juices, soups, a dessert made from pumpkin and another one - candied fruits are considered especially tasty. And if you are planning to make candied pumpkin, then you have come to the right place! Below we will tell you how to choose the right pumpkin for candied fruits, the benefits of candied fruits and outline short recipes preparations.

How to choose the right pumpkin for candied fruits

The process of choosing a pumpkin must be taken seriously so as not to lose the result, because not all types are well suited for candied fruits.

There are three main types of pumpkins that you can find:

1) nutmeg pumpkin;
2) large-fruited pumpkin;
3) hard-bark pumpkin.

To make candied fruit at home, your best bet is butternut squash. Its size is not so large and its weight ranges from 1 to 5 kilograms.

The pulp is very tender and resembles the taste of a pear. The crust is easy to peel off, which gives it an added benefit.

When choosing a pumpkin, follow the basic rule: the pumpkin should be heavier than it looks. It is also better to choose a smaller berry, as its taste is brighter and there are much fewer unpleasant fibers. In addition, large pumpkins cause inconvenience during transportation.

Examine the peel carefully. It should be smooth and hard, without dark spots from impacts. Look at the stripes on the berry. They should be straight, tortuous - a sign of the use of nitrates. A good indicator of ripeness is the tail of the pumpkin. It should be dry, which indicates the ripeness of the fruit.

You bought good pumpkin and now you want to make candied fruits from it. Now it's time to evaluate the pulp. It should be elastic and meaty. The color of the pulp should be orange. At the same time, than richer color, all the better taste qualities pumpkins.

If you got exactly the kind of pumpkin described above, then congratulations: now you will get a healthy and tasty dish!

If you want to make candied fruit, you'll need good equipment. The Isidri vegetable and fruit dryer is well suited for this. Her specifications significantly superior to analogues and speeds up the preparation of candied fruits. And, of course, cooking candied fruits in artisanal conditions on the balcony will in no way replace a dish prepared in a device such as the Ezidri dryer.

The Isidri dryer will help you not only prepare healthy and delicious candied fruits from pumpkin, but also to make preparations for the winter, which makes it indispensable in the household! But let's return to our candied fruits.

Recipes for making candied pumpkin

A recipe that has been tested for several generations will help you prepare candied pumpkin. To do this you only need 4 ingredients:

1) Pumpkin (1 kg.)
2) Sugar (800 gr.)
3) Citric acid (5 g.)
4) Cinnamon or other flavoring to taste.

First of all, wash the pumpkin thoroughly, peel it and remove all the seeds from the pulp. After this, cut the pulp into cubes or rectangular pieces. Now sprinkle the resulting pieces with 200 grams of sugar and refrigerate. Wait for the juice to appear!

After the juice appears, you need to put the resulting pieces on low heat and wait until it boils. Now you need to drain the juice and cool the resulting dish. Save one glass of juice! It is needed now in order to pour in all the remaining sugar, add citric acid, a little cinnamon and cook over low heat until the ingredients are completely dissolved. Pour the hot syrup over the pumpkin pieces and cook again until the pieces become transparent and the syrup thickens to the consistency of honey.

The resulting transparent pieces you need to roll in powdered sugar, cinnamon and sugar or other flavoring to taste. The resulting candied fruits can be dried a little or served immediately.
The remaining syrup is perfectly usable. It can be used as regular jam or preserve it to winter evenings receive useful material, which are usually only available in summer and autumn.

The second recipe for candied fruits is a little more refined, which makes them no less tasty.

For this recipe you need 8 ingredients and 8 steps.

Ingredients:

1) Sugar (700 gr.)
2) Water (1 tbsp.)
3) Pumpkin pulp (2 kg.)
4)Oranges (2 pcs.)
5) Vanillin
6) Cinnamon
7) Powdered sugar
8) Cloves.

Actions:

1) Wash the pumpkin, peel it, remove the seeds from the pulp, and cut into small slices. Peel the oranges and divide into slices.
2) Pour water into the pan and add sugar. Cook over low heat until the sugar is completely dissolved and the consistency is uniform.
3)Lower in hot syrup pieces of pumpkin pulp and orange slices. Cook for about 7 minutes over low heat.
4) Now you can remove the mixture from the heat and leave it until it cools completely. Now you need to repeat the cooking process twice more with an interval of about 8 hours.
5) Now select the transparent pumpkin slices from the syrup and separate them from the orange slices.
6) After this, you need to dry the future candied fruits in a vegetable and fruit dryer or in the oven at low temperature for about 5 hours.
7) Sprinkle the dried pumpkin slices with a mixture of powdered sugar, vanillin and cinnamon (add cloves to taste)
8) Store candied fruits at room temperature in a dry jar.

Candied fruits can be used as dessert, or can be added to semolina or oatmeal. Candied fruits can also be used to decorate a cake. homemade. Chopped candied fruits can become excellent filling for homemade pies. The remaining syrup can be used as sweet sauce, as well as for cooking jelly and compotes.

The benefits of candied fruits

Candied fruits are distinguished by their ability to preserve for a long time beneficial features vegetables and fruits from which they are made, in addition, sugar, which is one of the main components of candied fruits, gives energy and a boost of vigor for the whole day, which will become good addition to “morning” porridge: semolina or oatmeal.

For the most part, candied pumpkin has retained all the beneficial substances of pumpkin, and these are all B vitamins that are beneficial for gastrointestinal tract, as well as rare vitamin B3, which is famous for helping in the absorption of other microelements. They contain vitamin C, which is indispensable in helping your immune system, as well as vitamin A, which our skin needs, especially in the spring, when hypovitaminosis begins in the body. Candied pumpkin - excellent remedy to combat asthenia, apathy and stress, as they are rich in iron. Vitamin E, which is designed to preserve our youth also in large quantities found in candied pumpkin.

Imagine guests came to you, and you put a large plate of candied fruits on the table. This will certainly surprise all the guests, because homemade candied fruits, and even from pumpkin, are a great rarity in our time, characterizing the hostess only with positive side. Candied fruits are not so easy to prepare, and for those who don’t know how to do it, candied fruits are generally the work of a large machine and are sold only in the supermarket, so homemade candied fruits can become a source of pride for the housewife. Well-prepared candied fruits are a real culinary achievement.

When visiting, we are used to always praising the food the hostess has prepared. This is a polite gesture. But your guests and household members will praise your candied fruits not only as a sign of respect for your work, but also in connection with the excellent exquisite taste, which cannot be found anywhere else.

And when you sit in the evening over a cup of tea and have a conversation with family or friends, it will be so great to replace the usual sweets with homemade candied fruits. In any case, candied fruits prepared at home are something that will give you joy in your soul and health in your body!

Candied pumpkin is a healthy and very tasty vegetable dessert that is perfect for tea drinking. In addition, it is often used as part of other dishes or as a decoration. The thing is that candied pumpkin always turns out very sweet and aromatic, and its bright Orange color pleasing to the eye and uplifting.

Candied pumpkin preserves almost all the beneficial substances contained in the raw vegetable. Thus, this dish is a tasty “doctor” for people suffering from diseases of cardio-vascular system and intestines. Also, candied pumpkin will help get rid of kidney stones, improve vision, and normalize metabolism. This bright dessert can be safely entered into children's diet and even allow yourself during a strict diet. Despite the fact that sugar is added to candied fruits, the calorie content of the dish remains at an acceptable level.

Before drying candied pumpkin, the vegetable is cut into small pieces and boiled in sugar or honey syrup. For aroma, cloves, cinnamon, vanilla, citrus zest, etc. are placed in a saucepan. Oranges or lemons are also often boiled with candied pumpkin. They give the dish a piquant sourness and an appetizing aroma.

After the pumpkin is cooked in syrup, it can be dried using an oven, slow cooker or electric vegetable dehydrator. Some cooks even leave the spicy pieces at room temperature. True, then the process of preparing candied pumpkin lasts much longer.

Before serving, candied pumpkin can be poured with honey or sprinkled powdered sugar. The delicacy is eaten cold.

Amazingly tasty and aromatic candied pumpkin! This recipe contains all the most popular flavoring and aromatic additives, so the dessert will be piquant and rich. If desired, spices can be omitted or only some of them left. Candied fruits in syrup need to be brought to transparency. To do this, you need to cook the vegetable 4 to 6 times, cooling to room temperature between each “approach”. To dry, you can use the oven at low temperature.

Ingredients:

• 1 kg pumpkin;
• 1 orange;
• 1 lemon;
• 1200 g sugar;
• 600 ml water;
• 2 cinnamon sticks;
• 1 packet of vanilla sugar;
• 2 buds of dried cloves.

Cooking method:

1. Peel and seed the pumpkin, cut the pulp into medium-sized cubes.
2. Pour water into a saucepan and put on fire, pour sugar into it.
3. Cook the syrup over low heat until the sugar grains are completely dissolved.
4. Pour the pumpkin pieces into a saucepan with the syrup and boil, cook for 5 minutes.
5. Remove the saucepan with the pumpkin from the heat and let the contents cool.
6. Cut the lemon and orange into slices and place them in the syrup.
7. Place the cloves and cinnamon in a common saucepan, boil the pumpkin again for 5 minutes, then cool.
8. Repeat the process 4 more times, then add vanilla sugar and mix well.
9. Place the candied pumpkin in a colander and let it drain, then place on baking paper in a single layer.
10. Dry the candied fruits at room temperature until the desired consistency (about 2-3 days).

Interesting from the network

Really simple and quick recipe for the happy owners of an electric dryer. However, if necessary, you can replace it and regular oven or air fryer. You will get quite a lot of candied fruits, but you should not reduce the amount of ingredients. This dessert can be stored for a long time even at room temperature; you just need to put it in a container with a closing lid, so you can immediately prepare it with a reserve. Candied pumpkin will become very tender with the addition of powdered sugar, but it is not necessary to use it.

Ingredients:

• 3 kg pumpkin;
• 1 lemon;
• 4 tbsp. l. powdered sugar;
• 600 g sugar.

Cooking method:

1. Peel the pumpkin, cut into small pieces, place in a deep, spacious saucepan.
2. Pour all the sugar over the pumpkin and wait for the juice to release.
3. Pour the juice obtained from the pumpkin into a separate saucepan.
4. Cut the lemon into slices and add to the juice.
5. Boil the syrup, strain and pour hot over the pumpkin.
6. Boil the pumpkin in the syrup 4 times for 5 minutes, cooling it to room temperature between boils.
7. Place the pumpkin in a sieve and allow excess liquid to drain.
8. Place the prepared candied pumpkin onto a vegetable dryer rack and dry for 4 hours.
9. Sprinkle the finished dish with powdered sugar and serve.

Candied fruits in the oven without sugar can be useful for those who adhere to a strict diet or for some reason are forced to exclude this product from their diet. This dish is also perfect for small children. Pumpkin itself is quite sweet, and the addition of fructose and honey can significantly compensate for the lack of sugar. It is important to soak future candied fruits in syrup so that they are well soaked, become transparent and soft.

Ingredients:

• 400 g pumpkin;
• 2 tbsp. l. honey;
• 2 tbsp. l. fructose;
• 1 tbsp. l. cinnamon;
• 2 glasses of water.

Cooking method:

1. Cut the pumpkin pulp into small cubes and place them in a saucepan.
2. Pour water over the pumpkin, add cinnamon, cook over low heat until soft.
3. Dry the pumpkin pieces with a paper towel.
4. Pour 2 glasses of water into a separate saucepan, add honey and fructose.
5. When the syrup begins to boil, place the pumpkin in it and cook for another 20 minutes over low heat.
6. Remove the saucepan from the heat and leave the pumpkin in the syrup for a day.
7. Remove candied fruits from syrup, blot again paper towel and place for 4 hours at 50 degrees in a ventilated oven.

Now you know how to prepare candied pumpkin according to a recipe with photos. Bon appetit!

Candied pumpkin is a bright and sweet table decoration, which is also very beneficial for the body. Literally from three or four products you get an amazing dessert with spicy aroma And delicate consistency! If you want to invite guests to interesting tea party, be sure to use the following tips on how to prepare candied pumpkin:

• Candied pumpkin can become much more interesting if you cut the vegetables not into banal cubes, but into some original geometric shapes. The main thing is to try to make the pieces equal in volume so that they simultaneously reach the desired degree of readiness;
• So that candied pumpkin does not lose its shape and attractiveness appearance, you need to dry them very slowly. If we're talking about about the oven, the temperature should not exceed 40-60 degrees;
• Nutmeg is best suited for making candied fruits. sweet pumpkin. She's different small size and bright juicy pulp. At the same time, it is very easy to clean - the crusts are cut off without difficulty. Butternut squash tastes a little like a pear;
• The syrup that remains after cooking candied pumpkin can be used as regular jam, served with tea. While the liquid is still hot, you can pour it into sterile jars and preserve it for the winter. It will be a very useful vitamin preparation;
• Before cooking candied pumpkin in the oven, make sure the oven can be set to a low temperature and ventilated. If this is not possible, it is better to leave the dessert on wax paper at room temperature for a couple of days. Otherwise, the candied pumpkin will be spoiled.

pumpkin pulp, rich in vitamins, especially carotene, on which metabolism depends, is poorly stored in apartment conditions.

However, it is enough to learn how to dry pumpkin in an electric dryer, and you can easily preserve all the benefits of the crop in dried form by adding it when cooking various dishes. Fruits dried using this technology retain all useful microelements, so their value is in no way inferior to fresh pumpkins.

How to dry candied pumpkin in an electric dryer

Is it possible to dry pumpkin in an electric dryer by cutting it into cubes or bars? Of course, the main thing is to choose ripe fruits without traces of rotting or damage by insects. The process of cutting and drying pumpkin raw materials is as follows:

• We wash the fruits to remove dust, remove the peel and pulp with achenes.
• Chop the remaining raw materials small cubes, the thickness of which does not exceed 3 cm. Pieces of this size will not dry out like a stone, but will turn out dried so that they can be chewed like candy.
• Place the slices in a saucepan and sprinkle with sugar at the rate of 250 g per kilogram of pulp.
• Press down the contents of the dish with pressure and put it in the refrigerator for 15 hours.
• Pour the released juice into a separate container (you will need it later).
• Cover the pumpkin with sugar again and put it in the refrigerator, but for 12 hours.
• Drain the newly formed juice, combine with the previously drained juice, add 150 g of sugar and boil for 10-15 minutes until syrup is obtained. Turn off the stove.
• Pour pumpkin raw materials into a pan with hot syrup and wait 20 minutes.
• Before drying the pumpkin in an electric dryer, we place the future candied fruits in a colander.
• Place the cubes on trays and turn on maximum heat.
• As soon as the pumpkin begins to decrease in size, reduce temperature regime up to 65°C and dry the candied fruits until ready: they should not turn into stones. Quality product remains flexible and soft.

Sprinkle dried pumpkin with powdered sugar and store in jars in a cool place.

How to dry grated pumpkin

Pumpkin, grated in the form of shavings, dries in an electric dryer much faster than cubes or slices, and is used in the same way: added to desserts, side dishes and salads. Let's learn how to dry grated pumpkin in a dryer using one of the simplest recipes.

• We clean the washed pumpkin from the skin and pulp with seeds.
• Cut it into pieces and grind them using a grater or food processor so that the raw material resembles shavings.
• We lay out the pumpkin shavings in trays: each can contain about 400 g of raw materials.
• Place the trays in the dryer and turn it on at 55°C.
• Dry until ready, cool and pour into glass containers with screw caps.

Drying pumpkin in an electric dryer allows you to get more delicious product than one dried in the open air or in an oven.

Pumpkin powder in the dryer

Is it possible to dry pumpkin in an electric dryer in powder form? Of course: such a product can be used for both culinary and cosmetic purposes - in the preparation of skin masks.

We prepare pumpkin powder using the following technology:

• Dry the pumpkin with shavings, as in the previous recipe.
• Set the temperature to 65°C and dry the product for another 4 hours so that it is easier to grind.
• We grind the dried shavings into powder, for example, using an electric meat grinder, installing a “mill” attachment, or in a coffee grinder.
• Additionally, sift the powder through a sieve.
• We pour it into plastic bags with a zip-lock fastener, close it and put it away for storage. dry place. You can also use containers made of plastic or glass jars with screw caps.

Pumpkin powder is good for flavoring baked goods and other dishes; it can be brewed as a puree, added to kefir or yogurt to give it a beautiful color and a pleasant aroma.

Baked goods to which it is added this product, is stored longer and does not go stale.

Now it’s clear how to dry pumpkin in an electric dryer different ways: in the form of shavings, sweet candied fruits or pumpkin powder. The main thing is to follow the drying technology and further storage, then the pumpkin harvest will last until spring and serve great source vitamins and minerals, and natural delicacy for children.