Tanghulu is a delightful Chinese street snack that features fresh fruit coated in a crunchy, sweet shell. This treat is perfect for satisfying your sweet tooth while enjoying the natural flavors of the fruit. It's a fun and easy recipe that can be made at home with just a few simple ingredients.
The ingredients for Tanghulu are quite straightforward. You will need sugar and water, which are common pantry staples. The fresh fruit, such as strawberries and grapes, should be washed and thoroughly dried before use. Ensure you have skewers on hand to make the dipping process easier.

Ingredients For Tanghulu Recipe
Sugar: The main ingredient for the candy coating, providing the sweet, crunchy shell.
Water: Used to dissolve the sugar and create the syrup for coating the fruit.
Strawberries: Fresh fruit option that pairs well with the sweet coating.
Grapes: Another fresh fruit option that works beautifully with the candy shell.
Technique Tip for This Recipe
To achieve a perfectly smooth and glossy coating on your fruit, ensure that the sugar mixture reaches exactly 300°F (150°C). Use a candy thermometer for precision. If the temperature is too low, the coating will be sticky rather than crisp. If it's too high, the sugar will burn, imparting a bitter taste.
Suggested Side Dishes
Alternative Ingredients
sugar - Substitute with honey: Honey can provide a natural sweetness and a slightly different flavor profile, though it may not harden as crisply as sugar.
sugar - Substitute with maple syrup: Maple syrup offers a unique flavor and can be used to create a similar candy coating, though it may be softer.
water - Substitute with fruit juice: Using fruit juice instead of water can add an extra layer of flavor to the candy coating.
fresh fruit - Substitute with dried fruit: Dried fruit can be used for a different texture and a more concentrated flavor, though it may not be as juicy.
fresh fruit - Substitute with candied fruit: Candied fruit can provide a sweeter and chewier alternative, adding a different texture to the tanghulu.
Other Alternative Recipes
How to Store / Freeze This Dish
To keep your tanghulu fresh and crunchy, store it in an airtight container at room temperature. This prevents moisture from making the sugar coating sticky.
If you need to store it for longer, place the container in a cool, dry place. Avoid the fridge, as the humidity can cause the sugar coating to become tacky.
For freezing, first ensure the tanghulu is completely cooled and hardened. Wrap each skewer individually in parchment paper to prevent them from sticking together.
Place the wrapped skewers in a freezer-safe bag or container. This will keep them fresh for up to a month.
When you're ready to enjoy, remove the tanghulu from the freezer and let it sit at room temperature for about 10-15 minutes. This allows the fruit to thaw slightly while maintaining the crunch of the sugar coating.
Avoid microwaving or using any heat source to thaw, as this can melt the sugar coating and ruin the texture.
If you notice any condensation forming on the tanghulu after thawing, gently dab it with a paper towel to remove excess moisture.
How to Reheat Leftovers
Preheat your oven to 250°F (120°C). Place the Tanghulu on a parchment-lined baking sheet and warm for about 5-7 minutes. This will help to slightly soften the sugar coating without melting it completely.
If you prefer a quicker method, use a microwave. Place the Tanghulu on a microwave-safe plate and heat on low power for 10-15 seconds. Be cautious, as the sugar coating can become very hot and melt if overheated.
For a more controlled reheating, use a double boiler. Fill a saucepan with a small amount of water and bring it to a simmer. Place a heatproof bowl on top, ensuring it doesn't touch the water. Add the Tanghulu to the bowl and gently warm, stirring occasionally to prevent sticking.
If you have an air fryer, set it to 250°F (120°C) and place the Tanghulu inside for 3-5 minutes. This method helps maintain the crispiness of the sugar coating while warming the fruit.
For a stovetop method, use a non-stick skillet over low heat. Place the Tanghulu in the skillet and warm gently, turning occasionally to ensure even heating. This method requires careful attention to avoid melting the sugar coating.
Best Tools for This Recipe
Skewers: Used to hold the fruit securely while dipping it into the hot sugar mixture.
Saucepan: Essential for heating and combining the sugar and water to create the candy coating.
Candy thermometer: Necessary for accurately measuring the temperature of the sugar mixture to ensure it reaches 300°F (150°C).
Parchment paper: Used to line the baking sheet, preventing the coated fruit from sticking as it cools and hardens.
Baking sheet: Provides a flat surface for placing the coated fruit to cool and harden.
Tongs: Helpful for handling the hot skewers safely after dipping them in the sugar mixture.
Measuring cup: Used to measure the sugar and water accurately.
Wooden spoon: Ideal for stirring the sugar and water mixture as it heats.
Cooling rack: Optional, but can be used to allow air circulation around the coated fruit for even cooling.
How to Save Time on Making This Recipe
Prepare ingredients ahead: Wash and dry the fruit in advance to save time when you're ready to make tanghulu.
Use a candy thermometer: This ensures the sugar mixture reaches the right temperature quickly and accurately.
Line your workspace: Prepare a parchment-lined baking sheet before you start to avoid scrambling when the coated fruit needs to cool.
Batch dipping: Skewer multiple fruits on each stick to coat more at once, speeding up the process.

Tanghulu Recipe
Ingredients
Main Ingredients
- 1 cup Sugar
- ½ cup Water
- 1 lb Fresh fruit (strawberries, grapes, etc.) Washed and dried
Instructions
- Skewer the fruit and set aside.
- In a saucepan, combine sugar and water. Heat over medium heat until the mixture reaches 300°F (150°C).
- Dip the skewered fruit into the hot sugar mixture, coating evenly.
- Place the coated fruit on a parchment-lined baking sheet to cool and harden.
Nutritional Value
Keywords
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