Image: Mariya Prokopyuk
Crystallized strawberries are a typical dessert from Mexico, which involves a preparation similar to corn nixtamal. The peculiarity of this dessert is that to achieve its crystallization – a drying and hardening process – the fruits are immersed for one day in a solution of lime and water, and another day in sugar or piloncillo syrup so that they are preserved in a good condition.
In addition to being delicious, crystallized strawberries have the benefits of the fruit; Therefore, they are rich in vitamin C and other antioxidants such as vitamin E and flavonoids that delay aging and fight free radicals, infections, etc.; in polyphenols that protect against cardiovascular diseases; in potassium that favors the elimination of liquids; in folic acid, which is highly recommended during pregnancy to avoid malformations.
We share this traditional recipe with you:
Ingredients: 1 kg of strawberries, 1 1/2 liters of boiled or chlorinated, 4 1/2 cups of brown sugar (1 kg), 1/4 cup of refined sugar (60g)
Utensils: Saucepan with a 3.5 L capacity and lid, sharp knife, chopping board, measuring cup, kitchen spoon, plastic colander (like the one used for), refractory glass mold.
Yield: 1.35 kg • Preparation time: 4 days • Expiration: 1 year
Instructions: Wash and disinfect the strawberries. With the help of the knife, cut the corner. Pour the water into the saucepan (reserve 1/2 cup) and 3 cups of the brown sugar. Put the mixture on the heat and stir until it is completely dissolved. When the syrup comes to a boil, lower the heat to minimum, add the strawberries, stirring gently, and let them boil for 10 minutes. Remove the saucepan from the heat and let it cool. Cover it and let it rest for the rest of the day in the refrigerator.
The next day, remove the strawberries from the syrup and add half a cup more sugar, put it over medium heat and stir carefully until dissolved. Add the strawberries again and let them boil for 10 minutes. After this time, remove from the stove, let it cool and let it rest again in the refrigerator for the rest of the day. Repeat this step two more times, letting it sit for two days the last time. Drain the strawberries and rinse them with drinking water to remove excess syrup. Place them on the rack (see recommendations), trying not to overlap them, to facilitate drying, and expose them to the sun until they dry.
Heat the reserved 1/2 cup of water and add the refined sugar. Place over medium heat and stir occasionally. When you begin to see large bubbles and the surface of the candy appears opaque, immediately add the strawberries and stir constantly. Hold them for half a minute and remove them. Let them cool so that the sugar left on the surface can crystallize. Conservation: Crystallized strawberries can be stored in the pantry.