Image: Mariya Prokopyuk
Crystallized strawberries are a typical Mexican dessert, 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 submerged for one day in a solution of lime and water, and another, in sugar syrup or brown sugar so that they can be preserved in a good condition.
In addition to being delicious, crystallized strawberries have the benefits of fruit; so 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 from 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 water, 4 1/2 cups of brown sugar (1 kg), 1/4 cup of refined sugar (60g)
Utensils: Saucepan with a capacity of 3.5 L and lid, sharp knife, chopping board, measuring cup, kitchen spoon, plastic drainer (like the one used for pasta), 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 tail. Pour the water into the saucepan (reserve 1/2 cup) and 3 cups of brown sugar. Put the mixture on the fire and stir until completely dissolved. When the syrup comes to a boil, lower the heat to a 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 fridge.
The next day, remove the strawberries from the syrup and add half a cup of sugar more, 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 again let it rest in the fridge for the rest of the day. Repeat this step two more times, letting the last time rest for two days. Drain the strawberries and rinse them with drinking water to remove excess syrup. Place them on the frame (see recommendations), trying not to overlap them, to facilitate drying and expose them to the sun until they dry.
Heat the 1/2 cup of water that was reserved and add the refined sugar. Put on medium heat and stir occasionally. When large bubbles begin to appear and the surface of the caramel looks opaque, immediately add the strawberries and shake constantly. Keep them for half a minute and remove them. Let them cool so that the sugar that remained on the surface crystallizes. Conservation: Crystallized strawberries can be stored in the pantry.
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