Pineapple-Lime Pate De Fruit

Recipe by Ambervim
READY IN: 25mins
YIELD: 64 1"x1"


  • 1
    teaspoon vegetable oil
  • 12
    cup pure pectin
  • 2
    cups sugar
  • 1 12
    lbs diced fresh pineapple (from a 3-pound pineapple minus the crown, skin, and core)
  • 12
    cup freshly squeezed lime juice
  • 1
    tablespoon lime zest
  • 12
    cup sanding sugar or 1/2 cup granulated sugar, as a substitute


  • Grease an 8-inch square casserole dish with the vegetable oil and set aside. In a small bowl, combine the pectin with 1/4 cup of the sugar and set aside.
  • Place the pineapple in a food processor and puree until very smooth. Transfer the pineapple puree to a 3-quart saucepan and add 1 3/4 cups of the sugar, the lime juice, and lime zest. Bring the contents of the pan to a boil over high heat, stirring with a spoon to dissolve the sugar. Once the fruit has come to a boil and the sugar is dissolved, reduce the heat to low and simmer for 2 minutes.
  • Sprinkle the pectin mixture over the pineapple mixture and whisk to blend. Raise the heat to medium-high and return the pan to a boil. Cook the candy, whisking constantly, until the liquid has evaporated, the consistency is very thick and syrupy, and the volume is reduced to 1 1/2 cups, about 15 to 20 minutes. Remove from the heat and pour into the prepared casserole dish. Place the casserole dish on a wire cooling rack and allow to cool completely. Let stand at least 12 hours, and up to 24 hours, until candy has firmed up.
  • Once the candy has firmed up, cut into 1-inch squares. Place the sanding sugar in a medium size bowl, and toss the candy cubes in the sugar to evenly coat. Serve immediately.