Candied kondol or condol is one way of preserving this fruit. Since this fruit does not have an appetizing flavor when eaten fresh, one of the ways to make it appetizing is to make it like candies. And the simpliest way to make them into candies is to cook them with sugar until it turns into a very thick syrup that will coat the sliced condol.
1 kilo kondol or kundol (white melon gourd), soaked in
1 tbsp lime (apog) with
5 cups water
3 cups sugar and 3 cups water
2-3 cups sugar
How to make candied kondol:
- Pare kondol, cut crosswise then lengthwise. Remove pulp and seeds.
- Cut into desired sizes. Soak in lime solution 4 to 6 hours.
- Wash thoroughly. Blanch in boiling water 5 to 10 minutes or until transparent. Cool in running water.
- Boil 3 cups sugar and 3 cups water. Add kondol and boil 5 minutes. Let stand overnight. Drain syrup.
- Set aside kondol. Add 2 cups sugar to syrup and boil. Add kondol and let boil 5 to 10 minutes.
- Drain kondol, arrange in trays and dry. Serve or pack in tightly sealed plastics.