Kiwi berries are back in stock, and we’re celebrating with a recipe that shows off their bright, tangy sweetness in the most unexpected way. Meet Kiwi Berry Tanghulu: a classic Chinese street snack reimagined with our favorite bite-sized fruit.
Tanghulu traditionally coats fruits like hawthorn or strawberries in a hard candy shell. Here, juicy kiwi berries add a fun twist, with a glossy, glass-like crunch that shatters to reveal their emerald green insides.
Get the recipe for Kiwi Berry Tanghulu:
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Kiwi Berry Tanghulu
- Total Time: 20 minutes + cooling
Ingredients
Scale
- 1 cup Kiwi Berries (whole, washed & thoroughly dried)
- 1 cup granulated sugar
- ½ cup water
- ½ cup light corn syrup (optional, helps stabilize the coating)
- Wooden skewers or cocktail picks
- Ice water bath (for testing syrup)
Instructions
- Prep berries: Wash kiwi berries and pat them completely dry (any water will cause the sugar coating to seize). Skewer 3–4 berries onto each stick.
- Make syrup: In a medium saucepan over medium heat, combine sugar, water, and corn syrup (if using). Stir gently until sugar dissolves. Once dissolved, stop stirring.
- Heat to hard crack stage: Let the syrup bubble until it reaches 300°F on a candy thermometer, or test by dropping a small bit into ice water—it should crack immediately.
- Coat berries: Quickly dip skewered kiwi berries into the syrup, twirling to coat evenly. Let excess drip off.
- Set: Place skewers on parchment paper or a lightly greased baking sheet to harden. Serve once candy shell is firm.
Tips & Tricks:
- Make sure kiwi berries are 100% dry before dipping; even a little water can ruin the candy coating.
- Work quickly once your sugar reaches hard crack stage—syrup sets fast.
- Enjoy right away for the best crunch.
Find kiwi berries on MisfitsMarket.com while they last, and bring a little sweet, crunchy magic to your snack routine.