It seems that making candied fruit is easy: cut it thin and boil in sugar syrup until ready.

I'd like to make candied pomegranate, keeping the seed-surrounding bubbles intact. Will it work, or will the membrane prevent the sugar from entering? Can I do something (e.g. stick a pin into a few places) without losing the shape?

  • You might want to try getting all of the arils, boil them in the syrup, then lay them out to harden like a brittle.
    – Joe
    Feb 6, 2015 at 18:43
  • @Joe Harden? The point is not to get them hard, but soft
    – rumtscho
    Feb 6, 2015 at 18:44
  • what would you call the crystalization as final bits moisture evaporates? I'm not saying to cook it as far as you would a for a brittle, just spread it out so it can cool.
    – Joe
    Feb 6, 2015 at 19:11

1 Answer 1


In India, there are typical traditional ways of Candying the Fruits like Pickling, Drying, etc. In your case with Pomegranate, you can always try Combination of Pickling & Drying.

Try the following method,

  • Step 1: Make a 1/4 Inch Layer of Powdered Sugar in a Transparent Glass Jar
  • Step 2: Follow it with a Layer of Pomegranate (Note: Pomegranate must be spread horizontally & not Stacked Vertically)
  • Step 3: Repeat Steps 1 & 2 (Last Layer should always be of Sugar)
  • Step 4: Take a Cotton Cloth & tie it on Mouth of Jar, covering Until Neck.
  • Step 5: Expose the Jar in Sun for Few Days.
  • Step 6: Empty & Spread the Contents of Jar on a Baking Tray & allow it to Dry in Sun for a Day.

Though, the process is not Instant & very Tedious. But this slow cooking process will help to Lock the Freshness, Taste & Essentials in any Fruit in best Man-Made Way.

I Usually do this with Seasonal Fruits.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.