This is probably the number one holiday candy for my family — followed closely by fudge. Growing up in the Pacific Northwest, Turkish Delight was everywhere during the holidays. Most of us in the PNW, thanks to Liberty Orchards, grew up calling them Fruit Delights.
The British fell in love with them in the 19th century and popularized the name “Turkish Delight,” but the candy itself is much older. Lokum originated in Constantinople in the late 18th century and is still beloved throughout Turkey and the Middle East. Traditionally, it’s made with rose water, citrus, and nuts.
What I always loved about Liberty Orchards was how they used local fruits — apples, apricots, blueberries, strawberries — to make their versions. So when I realized I still had honeydew juice frozen from the November rescue boxes, it felt like the perfect opportunity to make a batch inspired by those Fruit Delights I grew up with.
Honeydew Lokum
4 cups honeydew juice, fresh or frozen (about 3/4 of a honeydew melon)
2 cups raw sugar
2 cups of water, divided
1 1/4 cup cornstarch
1 tsp cream of tartar
juice of one lime
1/2 tsp Matcha powder (for color)
1 cup chopped nuts (Pistachios or walnuts)
For Dusting:
1/2 cup powdered sugar
1/4 cup cornstarch
Grease an 8-inch pan and line it with parchment paper. The first step is to concentrate the honeydew juice. In a medium pot over med-high heat, bring the juice to a low boil. Boil the juice till you are left with one cup of juice.
In a medium pot, make a lime syrup by mixing the sugar, lime juice, and 1 cup of water over medium heat. When the sugar dissolves, turn down to low. In a large pot, add the cup of water, the cornstarch, and the cream of tartar. You have to bring this mixture to a boil. Whisk it constantly until the mixture thickens and resembles pudding. Slowly stir in the simple syrup. Followed by the honeydew concentrate. Simmer on low for 45-60 minutes. The mixture will be very thick and start to turn a caramel color when it's done. Stir in matcha powder and nuts.
Pour the mixture into your greased pan and refrigerate for at least 4 hours or until it is cool. Cut the candy into bite size peices. Mix the powdered sugar with the cornstarch and roll each piece of candy into it.
Food is a bridge between cultures.
– Ali Güngörmüş
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