Candied pineapple

Candied pineapple is a delicacy that has long been part of our diet. Boiled in a very thick sugar syrup and carefully dried pieces of fragrant fruit pulp can be purchased at any supermarket at an affordable price. Candied fruits are sold both by weight and in packaged form.

Natural candied pineapple – rings, half rings or cubes of pale golden color. They smell very natural. As a rule, this product is quite hard and fibrous due to the fact that, according to the existing manufacturing technology, moisture is removed from the fruit as much as possible during drying. Despite such a modest appearance and not particularly outstanding taste, it is this version of the delicacy that is considered the most beneficial to health.

However, sadly, candied fruits that have passed the “beauty factory” are much more popular with consumers. Unscrupulous manufacturers tint them with bright food coloring to give a more attractive appearance. With the help of flavors and food additives, the cubes are given the smell of a variety of tropical fruits – papaya, mango, orange. Such a dubious delicacy is usually sold under the very “streamlined” name “candied tropical fruits”, and its composition and health benefits raise many questions.

That is why, when choosing a delicacy, it is worth choosing a natural product.

Calorie content and vitamin and mineral composition

Pineapple itself is considered a low-calorie product, and therefore candied fruits from it, unlike oriental delicacies made from other fruits, have a rather modest energy value. It is only 91,43 kcal per 100 g of product.

The nutrient content is as follows: 1,66 g of proteins; 2,2 g fat; 17,9 g of carbohydrates.

Candied fruits made from pineapple retain most of the nutrients found in fresh tropical fruits.

The vitamin composition also looks impressive. Vitamin PP helps to control the level of cholesterol in the blood, thus preventing the risk of developing cardiovascular diseases. In addition, it normalizes metabolism and emotional background. Vitamin A stimulates the production of collagen, which helps maintain skin elasticity and is responsible for cell regeneration. It is also an effective antioxidant. Vitamin B2 helps to increase the body’s resistance, regulates the activity of the thyroid gland, and is necessary to maintain normal intestinal microflora. Finally, vitamin B1 takes part in protein and carbohydrate metabolism, slows down the aging process, and helps maintain the tone of the heart muscle.

Production technology of candied pineapple

The industrial technology for making candied pineapple is no different from the production of this delicacy from other fruits. The peel is cut from the fruit, the core is cleaned. The pulp is cut into cubes or strips and boiled for a long time in concentrated sugar syrup until the liquid evaporates. After that, the slices are dried and sprinkled with sugar or powdered sugar.

It should be noted that unscrupulous manufacturers of colorful “tropical” sweets often use waste from the production of ordinary candied fruits for their manufacture – for example, the core of pineapples.

Useful Properties

Natural candied pineapple owes its beneficial properties to minerals, vitamins and dietary fiber present in fresh fruits.

So, in the chemical composition of pineapple there is a substance bromelain. This is a special plant enzyme that has a wide range of beneficial properties. So, for example, it improves tissue regeneration, has anti-cancer properties, prevents the occurrence of atherosclerotic plaques on the walls of blood vessels. In addition, it accelerates metabolism, contributing to the rapid burning of fats. Bromelain is preserved in candied fruits even after heat treatment, and therefore they also have all of the above properties.

In addition, candied pineapple is rich in dietary fiber. Natural fiber works as a kind of “scrub” for the intestines, binding and naturally removing toxins, mucus and toxic substances.

Minerals included in the delicacy make it an effective tool for strengthening the immune system. In addition, this product has a mild choleretic effect, helps to get rid of edema.

And finally, this delicacy is a natural antidepressant that helps to even out the emotional background, strengthens stress resistance, increases efficiency and makes it easier to endure intellectual stress.

Harm and contraindications

However, despite such an impressive list of positive properties, candied pineapple has a number of contraindications.

First of all, people suffering from any inflammatory processes of the digestive system should refuse to use this delicacy. It is not suitable for those who have been diagnosed with gastritis with increased acidity and peptic ulcer.

Despite the fact that the sugar content in candied pineapple is less than in a similar delicacy from other fruits, these oriental sweets are also contraindicated for people with diabetes.

Note that many people suffer from individual intolerance to pineapple, which is expressed in a strong allergic reaction. Candied fruits are also capable of provoking it.

And finally, it is reasonable to approach the use of any candied fruits and dried fruits for people who are overweight and those who simply value their figure. Candied pineapple, despite their bromelain content, is no exception.

Use in cooking

Candied pineapple can be used as an independent snack. In addition, they help diversify the taste of desserts, dairy products, pastries and muesli. Gourmets also add them to second courses – for example, sweet and sour slices add spice to chicken fillet.

How to choose and store candied pineapple

To purchase a truly high-quality and healthy product, the choice of a delicacy should be approached responsibly.

1. First of all, despite the fact that this delicacy is cheaper by weight, you should buy candied fruits in a package. Moreover, it is desirable that it be transparent – so you can immediately assess the appearance of the product.
2. Of course, you should not choose very bright candied fruits – they were given such an attractive shade with the help of a chemical dye.
3. When you press the slices, moisture should not be released from them. If you still notice drops of water, then this indicates a violation of manufacturing technology.
4. If you still have doubts about the quality of the purchased candied fruits, dip a few slices into a glass of boiling water. If the water has changed color, then dyes were used in the manufacture. If the candied fruit has noticeably decreased or completely dissolved, this indicates that they are not natural.

Since candied fruits have the ability to actively absorb moisture, they should be stored in a hermetically sealed glass container. All useful properties and taste qualities they retain throughout the year.

How to make candied pineapple at home

You can cook this oriental delicacy at home. For 1 kg of fruit pulp, you will need 4,5 cups of sugar and three cups of water.

Clean the pineapples, cut into cubes. Dipped in boiling sugar syrup, boil for a quarter of an hour. After that, let the future treat brew in syrup for a day so that the pineapple is properly soaked.

Drain the syrup, bring it to a boil, dip the pineapple there and boil again for a quarter of an hour. Let it brew for a day.

After you repeat the procedure for the third time, the slices should be completely saturated and become transparent. Throw them in a colander to stack the syrup, and then dry for three hours in an oven preheated to 50 degrees.

Sprinkle finished candied fruits with sugar.