Crystallized fruit is basically fruit that’s been cooked for a long time in a sugar or piloncillo syrup until it is almost translucent (hence the name). t is customary to presoak the fruit overnight in lime or calcium oxide so hat it retains its shape after the long cooking process. The town of Santa ruz Acalpixa in Xochimilco is one of the best places to appreciate the normous variety of candied fruit, including prickly pears, figs, oranges, cactus paddles, and even chiles. A word of caution, though: beware of bees when making this! The process takes several days, but it’s quite simple and the fruit will fast for a several months and up to a year if stored properly. You can use he same method for many kinds of fruit, so pick some that are in season but slightly underripe so they don’t fall apart.

　　

Ingredients

makes 2 pounds

　　2 pounds fresh fruit such as pineapple, prickly pear, papaya, chayote, plums, or figs

　　2 quarts water

　　1/4 cup calcium oxide

　　5 1/2 cups sugar

　　

Step 1

Wash the fruit, peel, and slice if necessary (leave small fruits such as figs, plums, and prickly pears whole). Prick the fruit in a few places with a skewer or needle (sterilize the needle by heating it over a flame for a couple of minutes).

　　

Step 2

Combine the water and calcium oxide in a large bowl and stir to dissolve. Add the fruit. Allow to soak overnight in a dry place. Strain and rinse the fruit very well under cold water.

　　

Step 3

Place the fruit in a large pot and add cold water to cover. Add 4 1/2 cups of the sugar and cook at a constant soft simmer, without letting it come to a boil, for 1 hour. Remove from the heat, cover the pot with a lid, and allow to sit overnight.

　　

Step 4

Add 1/2 cup of the remaining sugar to the pot and bring to a boil. Reduce the heat to maintain a simmer and cook for 1 hour. Remove from the heat, cover the pot with a lid, and allow to sit overnight. Repeat the same process the next day with the remaining 1/2 cup sugar.

　　

Step 5

Remove the fruit with a slotted spoon and drain on a wire rack. Cook the remaining syrup over medium heat until it has reduced to a thick, honeylike consistency, about 5 minutes. Pour the syrup over the fruit while still on the rack. Allow to dry out in the sun for 1 to 2 days. Store in an airtight container in a cool, dry place for up to 1 year.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.