The production process of our bulk candied pumpkin is very similar to that used in ancient times. After cleaning the pumpkin (which is selected to be the best for candying), it is cooked in sugar and water. To make the coloured pumpkin, we use natural colourings.
Ingredients of candied pumpkin: Natural pumpkin, sugar, preservative (E-202), acidity regulator (E-330) and colouring (E-120 (red) and E-142 (green))
Energy value: 1276 kJ 300 kcal
Fat 0.2 g
of which saturates 0.0 g
Carbohydrates 73 g
of which sugars 67 g
Protein 0.5 g
Salt 0.01 g
May contain sulphites.
Candied Pumpkin: History, Recipes and Modern Uses
Candied pumpkin is a traditional sweet made from pumpkin cooked in syrup. This process preserves the texture and sweet flavour of the pumpkin, giving it remarkable versatility in the kitchen.
Popular in Spanish confectionery, candied pumpkin is used in recipes such as Roscón de Reyes and Pan de Cádiz. It also combines with various ingredients in both sweet and savoury dishes.
History of Candied Pumpkin
Candied pumpkin has a long history in Spanish gastronomy, being a sweet appreciated for its unique flavour and soft texture.
The origin of candied fruit is always the same: to preserve the product for long periods of time without it spoiling.
Its evolution and popularity have declined over time with the arrival of new snacks and sweets. But candied and glazed pumpkin continues to stand out for its use in Spanish confectionery.
Uses of Bulk Pumpkin
Bulk pumpkin is mainly used in confectionery and ice cream. It is especially known for being used in roscones and panes de Cádiz, although some people (especially older people) eat it sliced.
