Mini Candied Fruit Pops
Candy apples are not only a carnival favorite, but a yatai favorite as well! Make a mini version of the sweet treat at home with apples, grapes, and cherry tomatoes. Kawaii!
Photographed by Takeshi Noguchi
Candied apples: 300 kcal (total) / Candied grapes: 280 kcal (total) / Candied cherry tomatoes: 300 kcal (total)
- 1/4 apple
- 8 grapes (large)
- 6-7 cherry tomatoes
- 60 g granulated sugar
- 1 tbsp water
- 1 tbsp almonds (diced)
- 1 tbsp white sesame seeds
Core the apple and cut in half vertically. Cut into bite-sized pieces, and insert with bamboo skewers. Wash and thoroughly dry the grapes, then insert with bamboo skewers. Wash the cherry tomatoes and remove the stems, then insert bamboo skewers into the top where the stems were.
Make the candy coating for each fruit at a time. In a small pot, combine the ingredients for [A] and place over medium heat. When it comes to a boil, reduce the heat to low and cook down. When the edges begin to turn a pale golden brown, swirl the pot around to even out the color.
The candy coating will harden when it cools, so make a batch for each fruit at a time, rather than making one large batch at once.
When the candy coating thickens, remove from heat. Mix in the diced almonds for the apples, and the white sesame seeds for the cherry tomatoes. Tilt the pot and coat the skewered fruits, then place them on a metal tray lined with wax paper. You may choose to cut the bamboo skewers to the desired length.
The moisture in the fruit will seep out over time, so try to eat all of the candied fruit within about 30 minutes of making them.