Dried pumpkin tastes just like mango

Country kitchen

This dried pumpkin in orange syrup recipe tastes like mango. This fruit and vegetable dessert is so delicious, you'll lick your fingers!

All you need are three ingredients—pumpkin, orange, sugar, and a little effort—and you can make it, even at home. These translucent pumpkin pieces in a fragrant syrup can be eaten plain or used to decorate a dessert or cake.

The preparation time is 24 hours. The ingredients listed below make two 350 ml jars.

Ingredients:

butternut squash – 600 g;
granulated sugar – 350 g;
orange – 1 pc.

How to make dried pumpkin in orange syrup

Wash the orange thoroughly, cut it in half, and squeeze out the juice. Remove a thin layer of zest from the peel—only the orange skin; the white flesh is bitter.

Strain the juice through a sieve; discard the pulp. To ensure a clear syrup, you need juice without the pulp.

Mix orange juice with granulated sugar and orange zest, leave for a few minutes to allow the sugar grains to dissolve.

Cut the butternut squash in half, remove the seed sac with a spoon, and peel the flesh.

Cut the pumpkin flesh into small cubes. At this point, the pumpkin already resembles a mango, but only in appearance.

Place the chopped pumpkin in orange syrup and leave it in the syrup overnight so that the sugar releases juice from the vegetable.

The next day, place the ingredients in a heavy-bottomed saucepan, bring to a boil, and simmer for about 10 minutes.

Using a slotted spoon, place the slices on a baking sheet lined with parchment paper. Place the baking sheet in the oven at 80 degrees Celsius for 2-3 hours. Reduce the remaining syrup in the pan over low heat until its volume is reduced by half.

Remove the dried pumpkin from the oven. This process may take more or less time. The time depends on the pumpkin variety and the oven's specifications.

We transfer the pieces into dry sterilized jars.

Pour hot syrup into jars.

When the jars have cooled, screw them tightly and put them in a dark, dry place.