DessertsMedium

Frutas Cristalizadas (Crystallised Fruits)

Name: Frutas Cristalizadas (Crystallised Fruits)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 1 litre Water; 1000 g Sugar; 500 g Creole pumpkin pieces; 2 tbsp Lemon juice; 4 Orange segments with peel; 300 g Pineapple slices

4.0(1 rating)

150 min (30 prep + 120 cook) Medium 16 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 3 Jun 2026

Fruits cooked in syrup until crystallised, a Puebla tradition.

About this recipe

Fruits cooked in sugar syrup until crystallised, a Puebla confectionery tradition.

History & Origin

Crystallised fruits are one of the brightest jewels of Puebla's confectionery tradition, a technique elevated to art by the city's convents during the viceregal period. Crystallisation involves cooking fruits repeatedly in increasingly concentrated syrups until sugar completely penetrates the fruit. The process takes several days. On the Calle de los Dulces in Puebla, shops display crystallised fruits like jewels.

Estimated cost

£9.75

Total cost

£0.61

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

150

Calories

Protein

38g

Carbohydrates

Fat

Fibre

5mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel and cut the fruits into large pieces. Pierce each piece with a fork to absorb syrup better.
2
Day 1: Prepare a light syrup with 250g sugar in 1 litre of water. Boil for 5 minutes and submerge the fruits. Rest for 24 hours.
3
Day 2: Drain the fruits. Add 250g more sugar to the syrup, boil and submerge again. Rest for 24 hours.
💡 Each day increases the syrup concentration.
4
Days 3 and 4: Repeat, adding 250g sugar each time. The fruits will gradually become translucent.
5
Day 5: Drain the fruits. Place on a wire rack and dry in the sun or oven at 60°C for 4-6 hours.
6
The fruits are ready when firm, translucent and dry to the touch. Dust with sugar if desired.
💡 Properly made, they keep for months in a cool, dry place.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.