Tanghulu
Tanghulu 🍓🫐🥝 is a easy Filipino recipe that serves 4. 120 calories per serving. Recipe by Jenny Hoyos on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $4.80 total, $1.20 per serving
Ingredients
- 1 cup Pineapple (fresh, cut into 1‑inch cubes)
- 1 cup Banana (ripe, sliced into 1‑inch pieces)
- 1 cup Watermelon (seedless, cut into 1‑inch cubes)
- 12 pieces Bamboo Skewers (soaked in water for 10 minutes to prevent burning)
- 1 cup Granulated Sugar (white granulated)
- 1 cup Water (for syrup)
- a few drops Red Food Coloring (optional, for classic pink‑red tangulu hue)
- 2 cups Ice Water (very cold, for shocking the coated fruit)
Instructions
Prepare the Fruit
Wash all fruit thoroughly. Cut pineapple and watermelon into 1‑inch cubes and banana into 1‑inch slices.
Time: PT5M
Thread Fruit onto Skewers
Insert fruit pieces onto each bamboo skewer, alternating colors if desired. Leave a small gap at the top for handling.
Time: PT5M
Make the Sweet Red Syrup
In a saucepan combine 1 cup sugar and 1 cup water. Bring to a boil over medium‑high heat, then reduce to a simmer for 5 minutes until slightly thickened. Add a few drops of red food coloring and stir.
Time: PT10M
Temperature: 100°C
Dip Fruit Skewers in Syrup
Using tongs, quickly dip each fruit skewer into the hot syrup, turning to coat all sides evenly. The coating should be thin and glossy.
Time: PT2M
Shock the Coated Skewers in Ice Water
Immediately transfer the syrup‑coated skewers into a bowl of ice water for 2 minutes. This stops the cooking and sets the glaze.
Time: PT2M
Temperature: 4°C
Dry and Serve
Remove skewers from the water, place on a cooling rack, and let them air‑dry for about 5 minutes. Serve at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 1g
- Carbohydrates
- 30g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free
Ingredient Substitutions
- Instead of Pineapple: Mango, Papaya
- Instead of Banana: Plantain
- Instead of Watermelon: Cantaloupe, Honeydew
- Instead of Bamboo Skewers: Wooden cocktail sticks
- Instead of Granulated Sugar: Coconut sugar, Brown sugar
- Instead of Red Food Coloring: Beet juice (natural)
Equipment Needed
- Cutting Board
- Chef Knife
- Saucepan
- Wooden Spoon
- Tongs
- Mixing Bowl
- Cooling Rack or Plate
- Measuring Cups
Critical Steps — Do Not Skip
- Making the syrup to the correct thickness
- Quickly dipping the fruit and shocking it in ice water
Chef Tips from the Video
- Soak bamboo skewers in water for at least 10 minutes before use to prevent burning.
- For a natural pink hue, replace food coloring with a splash of beet juice.
Troubleshooting
Syrup is too thin and does not coat the fruit.
Simmer the syrup a few minutes longer until it reaches a slightly thicker consistency; it should coat the back of a spoon.
Fruit becomes soggy after dipping.
Make sure the ice water is very cold and limit the dip time to a quick coat; remove the skewer promptly.
Storage
Refrigerator: Store in an airtight container for up to 2 days; the glaze may become sticky.
Freezer: Not recommended; texture changes.
Room temperature: Best consumed within 4 hours at room temperature.
Make-Ahead Tips
- Cut and store fruit in a sealed container in the fridge for up to 24 hours.
- Prepare the syrup ahead of time and reheat gently before dipping.
Frequently Asked Questions
What is the cultural significance and history of Tangulu in Filipino cuisine?
Tangulu is a traditional Filipino street‑food dessert that dates back to the early 1900s. Vendors would skewer fresh tropical fruits, dip them in a sweet red syrup, and serve them as a quick, portable treat during festivals and market days.
What are the traditional regional variations of Tangulu in the Philippines?
In the Visayas, mangoes and jackfruit are often used, while in Luzon vendors favor pineapple and banana. Some regions add a hint of calamansi juice to the syrup for a subtle citrus note.
How is Tangulu traditionally served in Filipino celebrations?
Tangulu is typically served on a platter of banana leaves at birthdays, town fiestas, and school events. The bright colors make it a festive centerpiece, and it is eaten straight from the skewer.
What occasions or celebrations is Tangulu traditionally associated with in Filipino culture?
Tangulu is popular at barangay (neighborhood) fiestas, Christmas night markets, and school graduations, where vendors set up stalls offering the sweet fruit sticks as a nostalgic snack.
What makes Tangulu special or unique in Filipino dessert tradition?
Tangulu combines the freshness of tropical fruit with a glossy, sweet syrup that hardens slightly after chilling, creating a contrast of juicy interior and a lightly caramelized exterior—something rarely found in other Filipino sweets.
What are the most common mistakes to avoid when making Tangulu at home?
Common errors include over‑cooking the syrup, which makes it too hard, and leaving the fruit in the hot syrup too long, causing it to become soggy. Dip quickly and shock in ice water to preserve texture.
Why does this Tangulu recipe use a quick ice‑water shock instead of letting the syrup set at room temperature?
The ice‑water shock stops the cooking process instantly, locking in a glossy coating and preventing the fruit from absorbing too much syrup, which would make it mushy. It also gives the glaze a firm yet tender finish.
Can I make Tangulu ahead of time and how should I store it?
Yes, you can prepare the fruit and syrup a day ahead. Keep the fruit refrigerated, reheat the syrup gently before dipping, and store the finished skewers in an airtight container in the fridge for up to 2 days.
What texture and appearance should I look for when making Tangulu?
The syrup coating should be thin, glossy, and slightly tacky, giving the fruit a pink‑red sheen. After the ice‑water shock, the glaze should feel firm to the touch but not hard, and the fruit should remain juicy.
What does the YouTube channel Jenny Hoyos specialize in?
The YouTube channel Jenny Hoyos focuses on fun, approachable Latin‑American and Filipino home‑cooking tutorials, often highlighting street‑food classics and quick snack ideas for busy home cooks.
How does the YouTube channel Jenny Hoyos's approach to Filipino cooking differ from other cooking channels?
Jenny Hoyos blends lively, informal narration with clear step‑by‑step visuals, emphasizing minimal equipment and pantry staples. Unlike many channels that use elaborate setups, she showcases how to recreate authentic Filipino street foods like Tangulu with everyday kitchen tools.
Last updated: August 28, 2026
