Mild to Wild: Tanghulu Tajín Fruit Skewers

Ingredients

• 2 cups Granulated Sugar (for candy syrup)
• 1 cup Water (for candy syrup)
• 1 medium Mango (peeled and cut into 1‑inch cubes)
• 1 cup Strawberries (hulled, sliced if large)
• 1 cup Grapes (seedless, washed)
• 12 pieces Wooden Skewers (6‑inch, bamboo)
• 2 tablespoons Tahini (smooth, stir before using)
• 2 tablespoons Chamoy (store‑bought Mexican chili‑lime sauce)
• 2 cups Ice Water (for shocking candy coating)

Instructions

1. Make Hard Candy Syrup

   In a large pot combine the granulated sugar and water. Stir just until the sugar dissolves, then attach the candy thermometer and heat over medium heat.

   Time: PT10M

   Temperature: 300°F

2. Cut and Skewer Fruit

   While the syrup heats, peel the mango and cut into 1‑inch cubes, hull and slice the strawberries, and wash the grapes. Thread the fruit pieces onto wooden skewers, alternating varieties for color.

   Time: PT7M

3. Prepare Ice Water Bath

   Fill a mixing bowl with ice and water and set aside.

   Time: PT2M

4. Coat Fruit with Candy

   Using tongs, dip each fruit skewer into the 300°F syrup, rolling to coat the entire surface. Immediately transfer the coated skewer to the ice water bath to set the candy.

   Time: PT5M

5. Drain and Dry Skewers

   Remove the skewers from the ice water and place them on parchment paper to dry for about one minute.

   Time: PT1M

6. Sprinkle Tahini and Drizzle Chamoy

   While the candy coating is still slightly tacky, drizzle 2 Tbsp tahini over each skewer, then drizzle 2 Tbsp chamoy for extra heat.

   Time: PT2M

7. Serve Immediately

   Arrange the finished skewers on a platter and serve right away for the best crunchy‑tangy texture.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g