“I tried tanghulu at the Montreal Korean Festival (POCHA MTL) last summer with my son and I loved it. I was particularly taken with the kumquats, a small, slightly bitter exotic fruit, similar to a mini-clementine, which you eat peel and all. Their bitterness creates a wonderful contrast with the set syrup.” — Marilyn

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What is tanghulu and why is it so irresistible?

Tanghulu is that ultra-photogenic Chinese treat: fruit on skewers dipped in hot sugar syrup that hardens into a transparent, incredibly crisp coating. The first bite... CRACK! An explosion of freshness. This tanghulu recipe is easy to make at home and offers a truly interesting contrast. Originating over 1,000 years ago in northern China, it was initially made with hawthorn berries. Today, it's the absolute star of TikTok and Asian festivals worldwide.

The best fruits for making a perfect tanghulu every time

• Strawberries (the timeless classic)
• Green or red grapes
• Kumquats ← our absolute favorite
• Raspberries, blueberries, cherries
• Pieces of kiwi, mandarin or apple
• Cherry tomatoes (a surprising sweet and savory version)
• Hawthorn berries (100% traditional version, available in Asian grocery stores)

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	— (just heating the syrup)
⏲️ Total time	20 minutes
🔧 Difficulty level	Easy
🍽️ Portions	6-8 skewers
🔥 Calories (approximate)	≈ 120 kcal per skewer

Ingredients
20 to 30 small, firm fruits 200 g (1 cup) of white sugar 120 ml (½ cup) of water Optional: 2–3 tablespoons of maple syrup Bamboo skewers

Instructions

Preparing the fruit Wash and dry each piece of fruit thoroughly. Moisture = soft caramel. Thread 3 to 5 fruits onto each skewer. Cooking the syrup In a small saucepan, pour sugar and water and then heat over medium-high heat without stirring . Allow to heat to 150–155°C. Test: a drop in ice water should break cleanly. Remove from heat immediately. Coating Dip each skewer in the syrup, turn to coat and drain lightly. Place on oiled parchment paper and let set for 3 to 5 minutes.

Pro tips

• Wear gloves or use tongs: 150°C really burns.
• If the syrup crystallizes, add 1 tsp of lemon juice from the start.
• Eat within 2-3 hours for maximum crispness.
• Storage: in a very dry place, never in the fridge.

Nutritional Information per Serving
Nutrient	Quantity
Calories	120 kcal
Proteins	0 g
Carbohydrates	30 g
Sugars	30 g
Fibers	1 g
Lipids	0 g
Saturated fatty acids	0 g
Sodium	0 mg
Health rating	5/10 Strengths: very simple, natural ingredients. Weak point: high in sugar.

Frequently Asked Questions

Why does my tanghulu stay soft?

The moisture content of the fruit, a temperature that is too low, or excessively humid air are the cause. Dry the fruit thoroughly and aim for at least 150°C.

How long does tanghulu keep?

A few hours maximum in a dry place. The next day, the caramel softens.

Which fruit should I choose for a first attempt?

Strawberries or grapes: easy to find and always a success.

Is tanghulu vegan and gluten-free?

Yes, because it's simply sugar and fruit.

Conclusion

Tanghulu remains a simple, quick, and fun treat to prepare. This traditional version highlights the intense crunch of the hardened sugar and the freshness of the fruit, a combination that explains its continued popularity. Perfect for a festive dessert or a delicious treat at home.