Candied Fruit

Apples, strawberries, grapes and apricots coated with candy is one of the classic yatai items.

Candied Fruit
Photographed by Takeshi Noguchi

Recipe by






Candied apple 300 kcal (total), candied grapes 280 kcal (total), candied cherry tomatoes 300 kcal (total)


  • 1/4 apple
  • 8 grapes (large)
  • 6-7 cherry tomatoes
  • [A]

    • 60 g granulated sugar
    • 1 tbsp water
  • 1 tbsp almonds (diced)
  • 1 tbsp white sesame seeds



Remove the apple core and cut in half vertically. Cut into bite-sized pieces, starting from one end, and put the pieces on bamboo skewers. Wash and thoroughly dry the grapes, and put the grapes on bamboo skewers. Wash the cherry tomatoes and remove the stems, then place on bamboo skewers, inserting the skewers into where the stems were.


Make the candy coating for one type of fruit at a time. In a small pot, combine the ingredients for [A] and heat over medium heat. When it comes to a boil, reduce heat to low and let cook down. When it begins to turn a pale golden brown, swirl the pot around to mix and even out the color.


The candy coating will harden when it cools, so make a batch for each type of fruit to be candied, rather than making one large batch for all of them.


When the candy coating thickens, remove from heat. Stir in the almonds if making candied apple, or stir in the white sesame seeds if making candied cherry tomatoes. Tilt the pot and dip in the fruit on skewers to coat, then place the candied fruit in a metal tray lined with wax paper or other safe surface to cool. Cut the bamboo skewers to the desired length.


The moisture in the fruit will come out over time, so try to eat all of the candied fruit within about 30 min of making it.