Watermelon tanghulu brings a refreshing twist to a classic Chinese street food treat. This candied fruit snack combines the juicy sweetness of watermelon with a crisp, sugary coating. To make watermelon tanghulu, simply skewer cubed watermelon pieces and dip them in a hot sugar syrup, allowing it to harden into a glossy shell.

The process of creating tanghulu transforms ordinary fruits into eye-catching delicacies. While traditionally made with hawthorn berries or strawberries, watermelon offers a unique variation that’s both visually striking and deliciously satisfying. The contrast between the bright red fruit and its shimmering candy exterior makes for an Instagram-worthy treat.

Preparing watermelon tanghulu at home is surprisingly simple. With just a few ingredients and basic kitchen tools, anyone can recreate this popular street food. The key lies in achieving the perfect sugar consistency and mastering the dipping technique to ensure an even coating.

History and Significance

Tanghulu has deep roots in Chinese culinary tradition, evolving from a medicinal treat to a beloved street food. This sweet snack’s journey spans centuries, with watermelon emerging as a popular modern variation.

Origin of Tanghulu

Tanghulu originated in Northern China during the Song Dynasty (960-1279), specifically in Hebei province. Initially called “bingtanghulu,” it was created as a medicinal confection to treat digestive issues. The original recipe used hawthorn berries coated in hardened sugar syrup.

Over time, tanghulu transitioned from medicine to a popular snack. Street vendors in Beijing and other northern cities popularized the treat, selling it on skewers. The traditional hawthorn version remains a cultural icon, especially during winter festivals.

Watermelon in Chinese Cuisine

Watermelon has been cultivated in China for over 1,000 years. It’s prized for its refreshing taste and cooling properties in traditional Chinese medicine. In recent years, watermelon tanghulu has gained popularity as a modern twist on the classic treat.

This fruity variation appeals to younger generations and tourists seeking novel flavors. Watermelon tanghulu combines the crisp sugar coating of traditional tanghulu with the juicy sweetness of watermelon. It’s often shaped into cute designs, making it visually appealing for social media.

The rise of watermelon tanghulu reflects the evolution of Chinese street food, blending tradition with contemporary tastes.

Choosing the Right Ingredients

Selecting quality ingredients is crucial for creating delicious watermelon tanghulu. The right watermelon and sugar will ensure a perfect balance of flavors and textures in this sweet treat.

Selecting Watermelon

Choose a ripe, seedless watermelon for the best results. Look for a watermelon with a deep green color and a yellow spot where it rested on the ground. The melon should feel heavy for its size and produce a hollow sound when tapped.

Cut the watermelon into small, uniform cubes or shapes. Aim for pieces about 1-inch in size to ensure even coating and easy consumption. Pat the watermelon pieces dry with a paper towel to remove excess moisture, which can interfere with the sugar coating.

Refrigerate the cut watermelon pieces for at least an hour before preparing tanghulu. This helps the fruit maintain its structure during the coating process.

Types of Sugar

Granulated white sugar is the most common choice for making tanghulu syrup. It creates a clear, crisp coating that complements the watermelon’s natural sweetness.

For a slightly different flavor profile, try using raw sugar or light brown sugar. These options add subtle caramel notes to the candy coating.

Some recipes suggest using corn syrup in addition to sugar. This helps prevent crystallization and creates a smoother texture. If using corn syrup, replace about 1/4 of the sugar with an equal amount of light corn syrup.

Experiment with different sugar-to-water ratios to find your preferred level of sweetness and crunchiness. A typical ratio is 2 parts sugar to 1 part water, but adjustments can be made based on personal preference.

Preparing the Watermelon

Properly preparing the watermelon is crucial for creating delicious tanghulu. This involves selecting ripe fruit, cutting it into uniform pieces, and skewering them securely.

Cutting Techniques

Choose a ripe watermelon with a deep green color and yellow spot where it rested on the ground. Wash the watermelon thoroughly and pat it dry. Cut the watermelon in half, then slice it into 1-inch thick semicircles.

Remove the rind and cut the flesh into 1.5-inch cubes or triangular shapes. Aim for consistency in size and shape to ensure even coating later.

For a creative twist, use small cookie cutters to make fun shapes like stars or hearts. This can add visual appeal to the final product.

Skewering the Pieces

Select heat-safe skewers, such as bamboo or stainless steel, about 6-8 inches long. If using bamboo skewers, soak them in water for 30 minutes to prevent burning.

Thread 2-3 watermelon pieces onto each skewer, leaving about 2 inches of space at the bottom for handling. Ensure the pieces are secure but not squished together.

Leave a small gap between each piece to allow for even sugar coating. Pat the skewered watermelon dry with paper towels to remove excess moisture, which can affect the candy coating.

Making the Sugar Syrup

Creating the perfect sugar syrup is crucial for achieving crisp, glossy tanghulu. The right consistency and temperature ensure a smooth coating that hardens properly around the watermelon pieces.

Combining Ingredients

Mix 2 cups of granulated sugar with 1 cup of water in a heavy-bottomed saucepan. Add 1/4 cup of light corn syrup to prevent crystallization. Stir the mixture gently until the sugar dissolves completely.

Place the saucepan over medium heat. Avoid stirring once the mixture starts to boil, as this can cause sugar crystals to form.

For a more stable syrup, some recipes include a pinch of cream of tartar or a small amount of lemon juice. These acidic ingredients help prevent recrystallization.

Temperature Control

Attach a candy thermometer to the side of the saucepan. This tool is essential for monitoring the syrup’s temperature accurately.

Heat the sugar mixture to 300°F (150°C), known as the hard-crack stage. At this point, the syrup will form brittle threads when dropped in cold water.

If a candy thermometer is unavailable, use the cold water test. Drop a small amount of syrup into ice water. It should form hard, brittle threads that snap when bent.

Remove the syrup from heat immediately upon reaching the target temperature. The sugar mixture can quickly overheat, resulting in a burnt taste and darker color.

Allow the syrup to cool slightly before dipping the watermelon pieces. This brief cooling period helps achieve the ideal coating thickness.

Coating the Watermelon

Coating watermelon with a crisp sugar shell transforms it into tanghulu. This process requires careful temperature control and precise timing to achieve the perfect candy coating.

Dipping Process

Prepare a sugar syrup by combining sugar and water in a saucepan. Heat the mixture to 300°F (150°C), using a candy thermometer for accuracy. Skewer watermelon pieces onto wooden sticks or heat-safe skewers. Dip each watermelon piece into the hot sugar syrup, ensuring even coverage. Rotate the skewer to let excess syrup drip off.

For best results, work quickly as the syrup cools. Keep the syrup warm on low heat if needed. Dip only one or two pieces at a time to maintain control and prevent burning.

Creating a Crisp Shell

Immediately after dipping, submerge the coated watermelon in an ice bath. This rapid cooling creates the signature hard, glossy shell of tanghulu. Hold the skewer in the ice water for 10-15 seconds. The sugar coating will harden and become translucent.

Remove the watermelon from the ice bath and let it dry on a cooling rack. The shell should be completely solid and crack when tapped. If the coating is too thin or soft, reheat the syrup and dip again. Properly coated tanghulu will have a satisfying crunch that contrasts with the juicy watermelon inside.

Finishing Touches

The final steps enhance the visual appeal and flavor of watermelon tanghulu while ensuring proper cooling for an optimal texture. Attention to detail during these stages elevates the treat from simple to spectacular.

Adding Color and Flavor

Food coloring can transform watermelon tanghulu into vibrant works of art. A few drops of red or pink dye in the sugar syrup intensify the fruit’s natural hue. For a fun twist, use green coloring on the rind portions. Flavored extracts like vanilla or almond add depth to the candy coating.

Some recipes incorporate a sprinkle of citric acid or li hing mui powder after dipping. This introduces a tangy kick that complements the sweetness. Edible glitter or colored sugar crystals create a sparkling finish when applied immediately after coating.

Cooling and Serving

Proper cooling is crucial for achieving the signature crackly texture of tanghulu. After dipping, hold the skewer vertically and rotate it slowly. This allows excess syrup to drip off and form an even coating.

Suspend the skewers on a rack or stick them upright in a foam block to cool. The candy shell hardens quickly at room temperature. For faster results, place them in the refrigerator for 5-10 minutes.

Serve watermelon tanghulu immediately for the best taste and texture. The crisp candy shell contrasts delightfully with the juicy fruit inside. If not consuming right away, store in a cool, dry place for up to 2 hours to maintain crunchiness.

Storage and Preservation

Proper storage is crucial for maintaining the quality and safety of watermelon tanghulu. Choosing the right container and understanding shelf life factors can help preserve the treat’s crisp candy coating and fresh fruit center.

Using Airtight Containers

Airtight containers are essential for storing watermelon tanghulu. These containers prevent moisture from entering and causing the candy coating to become sticky or lose its crispness. Glass jars with rubber seals or plastic containers with tight-fitting lids work well. Place the tanghulu in a single layer to avoid sticking. For added protection, wrap each skewer individually in plastic wrap before placing in the container. This method is particularly useful for storing larger batches or preserving tanghulu for a longer period.

Shelf Life Considerations

Watermelon tanghulu has a relatively short shelf life due to its fresh fruit content. When stored properly at room temperature, it typically remains fresh for 1-2 days. Refrigeration can extend this to 3-4 days. For longer-term storage, freezing is an option. Wrap each piece individually and place in a freezer-safe container. Frozen tanghulu can last up to 1 month. When ready to eat, thaw at room temperature for about 30 minutes. Keep in mind that freezing may affect the texture of both the candy coating and the fruit.