Tanghulu

• 1 cup granulated sugar
• 1/4 cup water
• 16 small strawberries, hulled
• 16 small pineapple chunks

Steps

1. 1 Combine sugar and water in a small saucepan over medium heat.
2. 2 Stir until sugar dissolves, then let the mixture come to a gentle boil without stirring.
3. 3 Prepare a baking sheet with parchment paper.
4. 4 Using tongs, dip each strawberry and pineapple chunk into the sugar syrup, coating completely.
5. 5 Gently twirl each piece to let excess syrup drip off, then place on the prepared baking sheet.
6. 6 Allow to cool at room temperature until the sugar hardens, about 10 minutes.

Equipment

• small saucepan
• tongs
• baking sheet
• parchment paper

Variations

• Try using other fruits like grapes or kiwi for variety.

Substitutions

• If fresh pineapple isn't available, use canned pineapple chunks, drained well.

Pairings

• Serve alongside fortune cookies or almond cookies for a complete dessert spread.

Nutrition

Tips

• Work quickly once the sugar syrup reaches the correct stage to avoid crystallization.
• If the sugar starts to crystallize, discard and start over with a clean saucepan.

Storage

Store in an airtight container at room temperature for up to 2 days.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Serve as a colorful and festive party snack or dessert.
• Pair with traditional Chinese tea for an authentic experience.

FAQ