Asian & Pacific Islander | Saveur

Cong You Bing (Chinese Scallion Pancakes)

Martin Yan — Mon, 18 Mar 2019 22:35:36 +0000

Christopher Testani

Celebrated chef Martin Yan, best known for his decades-long run hosting the television show Yan Can Cook, has spent his career introducing traditional Chinese cuisine to viewers around the world. His recipe for cong you bing turns out perfectly browned pancakes threaded with bits of green onion every time. “The basic recipe for a simple scallion pancake—served with soy milk or rice porridge for breakfast—is just a guide,” Yan says. “Some like it firmer, some fluffier. I add chile flakes for color, crunch, and a kick. What’s a classic, after all? The pancake is a canvas, add anything you like.”

Featured in “101 Classic Recipes” in the October 2012 issue and “Our Best Recipes of All Time” in the Winter 2019 issue.

Makes: 6

Time: 2 hours

Ingredients

1 Tbsp. baking powder
4 cups all-purpose flour, divided, plus more for rolling
1 Tbsp. kosher salt
¼ cup plus 2 Tbsp. vegetable oil, divided, plus more for the bowl
2 Tbsp. toasted sesame oil, divided
1½ cups thinly sliced scallions, divided
1 tsp. crushed red chile flakes, divided
½ tsp. ground white pepper, divided
Soy sauce, for serving

Instructions

To a food processor, add the baking powder and 2 cups of the flour. With the machine running, add ⅔ cup of cold water and process until a dough forms, about 40 seconds. Transfer to a plate and set aside. Add the salt and remaining flour to the food processor and, with the machine running, add ⅔ cup of boiling water and process until a shaggy dough forms, about 30 seconds. Return the reserved dough to the food processor and pulse until both doughs come together, about 35 seconds.
Lightly flour a work surface and turn the dough out onto it. Knead the dough until smooth and elastic, about 4 minutes. Grease a large bowl with vegetable oil, then transfer the dough to it. Cover and set aside at room temperature until pliable and relaxed, about 2 hours.
Lightly flour a work surface and rolling pin. Split the dough in half and roll one half into a 10- by 20-inch rectangle. Brush the rectangle with 1 tablespoon each of the vegetable and sesame oils. Sprinkle with half of the scallions, half of the red chile flakes, and half of the white pepper. Beginning on a long side, tightly roll up the rectangle like a jelly roll, stretching gently outward as you roll. Cut the roll crosswise into 3 even pieces. Lightly stretch one piece and, starting from one edge, coil it horizontally, tucking the outer end beneath it. Gently flatten the coil into a disk with your hand, then flatten with the rolling pin into a 6-inch circle. Repeat with the remaining pieces and the second half of the dough and fillings. Cover the pancakes with a large sheet of plastic wrap and set aside for 10 minutes.
Position a rack in the center of the oven and preheat to 200°F. Place a large baking sheet on the rack.
To a medium nonstick skillet over medium heat, add 2 teaspoons of vegetable oil. When it’s hot and shimmering, add one pancake and cook, swirling the skillet and flipping the pancake halfway through, until golden and crisp, about 10 minutes total. Using a wide spatula or tongs, transfer the pancake to the baking sheet in the oven. Repeat with the remaining oil and pancakes.
Cut the pancakes into wedges and serve hot with soy sauce for dipping.

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Miso Soup

SAVEUR Editors — Wed, 15 Apr 2026 20:37:47 +0000

Belle Morizio

During Japan’s Kamakura period (1185–1333), miso soups like this one, served with rice and pickled vegetables, were everyday fare. You can use shiro (white) or aka (red) miso in this recipe; once the miso is added, be sure to not boil the soup as this will diminish the delicate aroma and flavor of the fermented bean paste.

Featured in the May/June 1998 issue.

Makes: 4

Time: 30 minutes

Ingredients

For the dashi:

One 4-in. square kombu (dried kelp)
1 cup katsuobushi (bonito flakes)

For the soup:

1 Tbsp. wakame (dried seaweed)
7 oz. silken or medium tofu, drained and cut into ½-in. cubes
¼ cup white or red miso
2 scallions, trimmed and thinly sliced

Instructions

Make the dashi: To a medium pot, add the kombu and 4 cups of water. Set aside to soak for at least 30 minutes.
Bring the kombu liquid to a boil over medium-high heat. Add the katsuobushi and cook for 10 seconds, then remove the pot from the heat and set aside for 2 minutes. Place a fine-mesh strainer lined with cheesecloth over a large bowl and strain the dashi, discarding the solids. (Stored in an airtight container, dashi will keep in the fridge for up to 1 week or in the freezer for up to 1 month.)
To a small bowl, add the wakame and cover with cold water. Set aside to soak until soft, about 10 minutes, then drain.
Return the dashi to the pot and bring to a boil over medium-high heat. Turn the heat to low, add the tofu, and simmer until heated through, about 1 minute. Turn off the heat. Add the miso to a small bowl, then ladle some of the dashi on top and whisk to dissolve. Add the mixture to the pot and gently stir until incorporated. Add the wakame and scallions and serve immediately.

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Braised Kabocha Squash With Ginger

A-Mui Huang — Mon, 13 Apr 2026 22:07:35 +0000

Belle Morizio

This fragrant, five-ingredient Taiwanese side dish can also be made with butternut squash. Travel writer Matt Gross learned how to make this recipe from A-Mui Huang, a home cook in Taipei.

Featured in “Taipei Family Style” by Matt Gross in the April 2010 issue.

Makes: 4

Time: 30 minutes

Ingredients

1 Tbsp. vegetable oil
One ½-in. piece fresh ginger, peeled and sliced into ⅛-in.-thick coins
1 small kabocha squash (about 2½ lb.), peeled, seeded, and cut into 1½-in. cubes
2 tsp. sugar
½ tsp. kosher salt

Instructions

To a large skillet over high heat, add the oil. When it’s hot and shimmering, add the ginger and cook until fragrant and softened slightly, about 2 minutes. Stir in the squash, sugar, salt, and ½ cup of water. Bring to a boil, then cover, turn the heat to medium, and cook, stirring occasionally, until the squash is tender when pierced with a fork, 8–12 minutes. Transfer to a bowl and serve hot.

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Strawberry Rhubarb Achar

Anikah Shaokat — Sat, 11 Apr 2026 14:48:10 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

“Kashmiri achar—named after the smoky chiles that lend their delicate heat to the condiment—was my late grandmother’s magnum opus. Every year, when monsoon season reared its head, rough winds and thunderstorms would shake up our mango tree, raining little baby mangoes all across our yard. Once the storm passed, we’d collect them all for my grandmother who, with the help of tons of sugar, vinegar, dried Kashmiri chiles, and a few warm spices, would turn the acrid unripe mangoes into sweet-tart Kashmiri achar.

After my first taste of strawberry and rhubarb together, I was obsessed with the idea of turning that combo into an achar. The acerbic taste of rhubarb and the tartness of strawberries come alive in the vinegary, syrupy poaching liquid. While this (or any achar) often serves as a palate cleanser during Bangladeshi meals, it’s also great on a cheese board or in a sauce for chicken wings.” —Anikah Shaokat

Featured in “Reclaiming Bengali New Year in New York.”

Makes: About 3 cups

Time: 20 minutes

Ingredients

⅔ cup plus ¼ cup sugar
½ cup distilled white vinegar
4 cloves
3 green cardamom pods
2 whole dried Kashmiri chiles, sliced into ⅛-in. rings, or more to taste
One 1-in. cinnamon stick
Kosher salt
7 oz. rhubarb, cut on the bias into 1-in. by ½-in. pieces (1¼ cups)
1 pint (5½ oz.) strawberries, hulled and quartered (1¼ cups)

Instructions

To a medium pot over medium heat, add the sugar, vinegar, cloves, cardamom, chiles, cinnamon stick, and a pinch of salt and bring to a simmer. Cook until the sugar has dissolved, about 2 minutes. Turn the heat to low, then add the rhubarb and strawberries, using a silicone spatula to turn the fruit in the syrup to coat. Cover and cook until the rhubarb is easily pierced with a fork and the strawberries begin to soften (the fruits should still hold their shape), 10–12 minutes. Turn off the heat and set aside, covered, until cooled to room temperature. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Stored in the fridge, achar will keep for 1 month.

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Murgir Jhol (Bengali Chicken Stew)

Anikah Shaokat — Sat, 11 Apr 2026 14:38:56 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

Nearly every Bangladeshi family has their own version of the homestyle chicken stew known as murgir jhol. The braised chicken is richly spiced with cinnamon, cardamom, cloves, and black peppercorns and amped up with a whisper of heat from green chiles. In food writer Anikah Shaokat’s childhood home, murgir jhol was both a weekday staple and a mainstay at Bengali New Year feasts alongside white rice, an assortment of bhorta (Bengali mashes), bitter melon and potato stir-fry, and fried hilsa fish.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 6–8

Time: 1 hour 5 minutes

Ingredients

¾ cup vegetable oil
1 large red onion, thinly sliced
4 green Indian or Thai chiles, split lengthwise from the base almost to the tip, divided
2 large Roma tomatoes, cut into eighths
2 Tbsp. ground coriander
2 Tbsp. ground cumin
2 Tbsp. garlic paste
1 Tbsp. ginger paste
2 tsp. red chile powder
2 tsp. kosher salt
1 tsp. ground turmeric
10 black peppercorns
8 green cardamom pods
5 cloves
2 bay leaves
Two 1-in. cinnamon sticks
3 lb. bone-in, skin-on chicken legs and thighs
3 medium russet potatoes, quartered and cut into 1-in. pieces
1 tsp. garam masala
1 cup cilantro leaves and tender stems, coarsely chopped

Instructions

To a large pot over medium-high heat, add the oil. When it’s hot and shimmering, add the onion and 2 of the chiles and cook, stirring occasionally with a wooden spoon, until the onion begins to brown, about 5 minutes. Add the tomatoes, using the spoon to break them up slightly. Cover and cook until the tomatoes have almost melted, about 5 minutes.
Turn the heat to medium. Stir in the coriander, cumin, garlic paste, ginger paste, chile powder, salt, turmeric, peppercorns, cardamom, cloves, bay leaves, and cinnamon sticks. Cook, stirring frequently, until the mixture darkens, about 5 minutes. Cover and cook until the onion and tomatoes have disintegrated and the oil begins to separate and rise to the top, about 3 minutes.
Add the chicken and potatoes, cover, and cook, tossing after 5 minutes, until the chicken releases moisture and is coated in the spice mixture, about 10 minutes. Add 1¼ cups of hot water, toss again, and bring to a boil. Turn the heat to low, cover, and continue cooking until the potatoes are tender and the meat is cooked through and separates easily from the bone, 18–20 minutes more.
Turn off the heat and stir in the garam masala. Sprinkle with the cilantro and add the remaining chiles. Cover and set aside for 5 minutes, then serve.

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Bitter Melon and Potato Stir-Fry

Anikah Shaokat — Sat, 11 Apr 2026 14:36:45 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

“Bitter melon has gotten bad PR for ages, even among those who grew up with it,” says food writer Anikah Shaokat. “In fact, I was the only kid I knew who couldn’t get enough of this craggly gourd.” Her favorite preparation is a Bangladeshi staple: bitter melon stir-fried with onions and potatoes and gently spiced with turmeric, coriander, and cumin. The key is to soak the gourd in salted water, which helps to temper its sharp bitterness, and pair it with starchy potatoes (Shaokat uses frozen shredded hash browns for convenience), which brings its vegetal flavors forward.

There are two main varieties of bitter melon: Chinese and Indian. The Chinese variety is a lighter green, more tender, slightly larger, and less bumpy than its Indian counterpart. If you’re using the Chinese variety for this recipe, reduce the amount of melons to two and slice them a little thicker than ⅛ inch.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 6–8

Time: 35 minutes

Ingredients

⅔ cup vegetable oil
2 green Indian or Thai chiles, split lengthwise from the base almost to the tip
1 small onion, thinly sliced
2 tsp. ground coriander
2 tsp. cumin seeds
1 tsp. finely chopped fresh ginger
1 tsp. kosher salt
½ tsp. ground turmeric
4 garlic cloves, thinly sliced
4 Indian bitter melons (about 12 oz.), cored and sliced into ⅛-in. half-moons
4 cups (12 oz.) frozen shredded hash browns
½ cup cilantro leaves and tender stems, coarsely chopped

Instructions

To a large skillet or wok over medium heat, add the oil. When it’s hot and shimmering, add the chiles and onion and cook until the onion begins to brown, about 5 minutes. Stir in the coriander, cumin seeds, ginger, salt, turmeric, and garlic. Cook, stirring frequently, until the onion is golden and the spices are aromatic, about 1 minute.
Turn the heat to high. Add the bitter melons and cook, stirring occasionally, until browned on the edges and tender, about 10 minutes. Add the hash browns and continue cooking, stirring occasionally until soft and slightly browned, about 5 minutes more.
Turn off the heat, sprinkle with the cilantro, and cover. Set aside for 5 minutes, then serve.

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Collard Shrimp Paturi

Anikah Shaokat — Sat, 11 Apr 2026 14:22:11 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

Paturi is a classic Bengali seafood preparation in which shrimp or white fish are marinated in a paste of ground yellow mustard seeds, green chiles, turmeric, poppy seeds, and mustard oil, then wrapped in banana leaves and pan-fried or steamed. Because banana leaves can be hard to come by (and are inedible), this recipe relies on collard greens to form a sturdy pouch instead. When fried, the leaves get charred and smoky while remaining intact, still holding the flavorful shrimp filling inside. You can also use other sturdy greens like lacinato kale, which has wide enough leaves to make a packet and can withstand frying.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 10

Time: 1 hour 30 minutes

Ingredients

⅔ cup cilantro leaves and tender stems
⅔ cup unsweetened shredded coconut
1 Tbsp. mustard oil, or vegetable oil
2 tsp. poppy seeds
1½ tsp. yellow mustard seeds
1 tsp. ground coriander
1 tsp. kosher salt
¾ tsp. ground cumin
½ tsp. ground turmeric
3 green Indian or Thai chiles
1 small onion, halved
2½ lb. large shrimp, peeled, deveined, and cut into ½-in. pieces
10 collard green leaves, stemmed and halved vertically
Vegetable oil, for frying

Instructions

To a blender, add the cilantro, coconut, mustard oil, poppy seeds, mustard seeds, coriander, salt, cumin, turmeric, chiles, and onion and process into a smooth paste.
To a large bowl, add the paste and the shrimp. Using a silicone spatula, stir together until thoroughly combined. Set aside for 20 minutes.
On a flat surface, place one half of a collard green leaf vertically, lighter green side up. Place a second half on top horizontally, lighter green side up (it should resemble a cross). Place ½ cup of the shrimp mixture in the center. Fold the leaves in toward the center clockwise, creating a square. Gently press with a metal spatula to set the leaves and filling in place (it won’t be completely sealed). Using the same spatula, carefully transfer to a plate. Assemble the remaining leaves and filling.
To a large skillet over medium heat, add 2 tablespoons of the vegetable oil. When it’s hot and shimmering, carefully transfer 2–3 paturi to the skillet seam-side down. Cook, occasionally pressing down on the squares with the spatula, until the folds are secured and charred, about 4 minutes. Flip and continue cooking until charred on the other side, about 4 minutes more. Transfer to a serving plate. Cook the remaining paturi, adding more vegetable oil if needed.

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Mishti Doi (Bengali Sweet Yogurt)

Anikah Shaokat — Sat, 11 Apr 2026 14:09:03 +0000

Photo: Murray Hall • Food Styling: Anikah Shaokat

In Bengali cuisine, mishti doi is a staple at nearly all celebrations. Often sweetened with jaggery (unrefined palm sugar), this custard-like yogurt is made by boiling milk until thick, then setting it in terracotta clay pots through a slow fermentation process. The most important ingredient is patience—it can take up to 48 hours for mishti doi to incubate into its classic creamy texture. You can do an occasional jiggle test to check if it’s set. Even if the yogurt isn’t completely set, it can be transferred to the fridge to chill. It might be on the runnier side, but it will still have that tangy, fermented flavor.

You can find jaggery at your local South Asian grocery store or online, but coconut sugar also works. This recipe calls for a torched sugar top; if you use jaggery, it won’t evenly caramelize like crème brûlée, but the burnt sugar adds a welcome toasty note to the sweet dessert.

Featured in “Reclaiming Bengali New Year in New York.”

Makes: 6

Time: 45 minutes

Ingredients

1 cup jaggery or coconut sugar, plus more to brûlée
One 12-oz. can evaporated milk
2 cups whole milk
Ground cardamom
Ground cinnamon
Kosher salt
⅔ cup plain whole-milk Greek yogurt

Instructions

Position a rack in the center of the oven and preheat to 200°F, then turn off the oven and switch on the oven light.
In a medium pot, whisk together the jaggery and 2 tablespoons of water. Bring to a boil over medium heat, then turn the heat to low and cook, stirring occasionally, until the temperature reaches 235°F, about 3 minutes.
Whisking continuously, add the evaporated milk and whole milk. Whisk in a pinch each of cardamom, cinnamon, and salt. Bring to a boil over medium heat, then turn the heat to medium-low and simmer, whisking occasionally, until thickened and reduced by half to about 2 cups, 35–38 minutes. Turn off the heat and set aside to cool to 110°F–115°F, about 15 minutes.
To a medium bowl, add the yogurt and ½ cup of the cooled milk mixture and whisk until very smooth. Add the whisked yogurt to the remaining milk mixture and whisk until completely smooth. Pour into a 1-quart terracotta dish or divide among six 4-ounce terracotta cups or ceramic ramekins. Wrap tightly with foil and transfer to a baking sheet. Place in the oven with the light on until set but a little jiggly, similar to a baked custard, 36–48 hours. Refrigerate for at least 2 hours or up to 4 days.
To brûlée, sprinkle the top with jaggery. Using a kitchen torch, evenly brown the sugar. (It won’t crackle like a classic crème brûlée, but it adds a toasty caramelized flavor.)

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Rogan Josh (Kashmiri Chile-Braised Lamb)

Ahdoo’s Hotel — Mon, 18 Mar 2019 22:38:40 +0000

Photo: Murray Hall • Food Styling: Rebecca Jurkevich • Prop Styling: Sophie Strangio

Smoky Kashmiri chile powder and rich ghee are the foundations of this rogan josh recipe adapted from Ahdoo’s Hotel in Srinagar, Kashmir. Cooked for weddings and other auspicious occasions, the Kashmiri feast, or wazwan, can feature up to 36 dishes, often including these tender lamb shanks. The cooks who prepare the banquet are supervised by a master chef, or wouste waze, who is schooled in the art of this meat-centric meal.

Featured in “Perfect Union” by Betsy Andrews in the August/September 2014 issue.

Makes: 4

Time: 2 hours 15 minutes

Ingredients

1 Tbsp. plus 1½ tsp. Kashmiri chile powder
2 tsp. ground fennel
2 tsp. ground ginger
1 tsp. asafoetida
1 tsp. cumin seeds
8 green cardamom pods
2 mace blades, or 1 tsp. ground mace
1 cinnamon stick, halved
⅓ cup ghee
4 lamb shanks (about 3 lb.), halved crosswise (ask your butcher to do this)
Kosher salt
2 black cardamom pods, cracked with the heel of a knife or in a mortar and pestle
¼ tsp. crushed saffron threads
2 Tbsp. coarsely chopped cilantro leaves, for serving
Cooked white rice or naan, for serving (optional)

Instructions

In a small bowl, stir together the Kashmiri chile, fennel, ginger, asafoetida, and ½ cup of water to combine. Set aside. In a spice grinder, grind the cumin, green cardamom, mace, and cinnamon into a powder. Set aside.
To a large pot over medium-high heat, add the ghee. Generously season the lamb with salt. When the ghee is hot, working in batches, add the lamb and cook, turning once or twice, until browned, 5–7 minutes per batch. Transfer to a plate. Add the black cardamom and cook until fragrant, 1–2 minutes. Return the lamb to the pot with any juices.
Stir in the saffron, reserved Kashmiri chile mixture, and 8 cups of water and bring to a boil. Turn the heat to medium-low, cover, and cook, stirring occasionally, until the meat is slightly tender and just starting to pull away from the bone, about 55 minutes.
Stir in the reserved spice powder. Cover and continue cooking, stirring occasionally, until the meat breaks apart easily when pierced with a fork, 40–45 minutes more.
Garnish with the cilantro and serve with rice or naan if desired.

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Zha Jiang Mian (Noodles With Soybean Pork Belly Sauce)

Jen Lin-Liu — Wed, 11 Mar 2026 18:35:13 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Yellow soybean paste (huang dou jiang) and sweet flour paste (tian mian jiang) are crucial to the flavors of zha jiang mian, one of Beijing’s most famous noodle dishes. The labels on the jars can be challenging to identify without knowing Chinese, but you can find the preferred versions at Asian groceries or online. Zha jiang mian can be served hot or cold—if serving cold, refrigerate the pork and sauce until ready to serve, then cook the noodles and rinse under cold water to chill. The cooked pork with sauce will keep in the fridge for up to one week. Look for fresh thick wheat noodles, such as Twin Marquis brand, in the refrigerator or freezer section at Asian markets.

Featured in “Between the Walls” by Megan Zhang in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 4

Time: 50 minutes

Ingredients

2 cups fresh mung bean sprouts
2 lb. fresh or frozen wheat noodles
½ cup yellow soybean paste
¼ cup soy sauce
¼ cup sweet flour paste
¼ cup vegetable oil, divided
4 garlic cloves, finely chopped
4 scallions, finely chopped
One 1-in. piece fresh ginger, finely chopped
1 lb. pork belly (skin on or off), cut into 1- by ¼-in. pieces
Three 5-in. Persian cucumbers, thinly sliced lengthwise
1 medium carrot, halved crosswise and thinly sliced lengthwise
Cilantro leaves, edamame, and shredded radish, for garnish

Instructions

Bring a large pot of water to a boil and fill a large bowl with ice water. Add the bean sprouts to the pot, then, once the water returns to a boil, use a slotted spoon to transfer the sprouts to the ice water bath. Allow to cool for 5 minutes, then drain and set aside. Replenish the ice in the bowl.
Return the water to a boil and add the noodles. Cook until tender, according to package instructions. Drain, then transfer to the ice bath. Allow to cool for 5 minutes, then drain and divide among four serving bowls.
In a medium bowl, whisk together the soybean paste, soy sauce, sweet flour paste, and ½ cup of water until smooth and homogeneous. Set aside.
To a wok over medium-high heat, add 3 tablespoons of the oil and swirl to coat. When it’s hot and shimmering, add the garlic, scallions, and ginger and cook, stirring frequently, until fragrant and lightly browned, 1–2 minutes. Add the pork and cook, stirring frequently, until browned and nearly cooked through, 5–6 minutes. Scrape into a medium bowl.
Return the wok to medium-high heat and add the remaining oil. Add the reserved soybean paste mixture and bring to a boil, stirring continuously. Turn the heat to medium-low and simmer, stirring continuously, until the sauce thickens and darkens, about 5 minutes. Add the reserved pork mixture to the sauce and cook, stirring occasionally, until the pork is cooked through, 3–4 minutes. Remove from the heat.
Spoon the pork and sauce evenly over the bowls of noodles, followed by the cucumbers, carrot, and reserved bean sprouts. Garnish with the cilantro, edamame, and radish. Serve hot or cold, mixing before eating.

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Bing Tanghulu (Candied Fruit Skewers)

Jen Lin-Liu — Wed, 11 Mar 2026 18:31:36 +0000

Photo: Doaa Elkady • Food Styling: Thu Buser

Traditionally made with hawthorn berries, these hard sugar-coated fruit skewers are frequently sold by Beijing street vendors (including from the backs of bicycles), and may also feature strawberries, mandarins, and grapes. They are best enjoyed immediately, as the moisture from the fruit can cause the candy shell to soften. To remove the hardened sugar from your tools, fill the wok with water, place the ladle inside, and bring to a boil to melt and dissolve the sugar before dumping into the sink.

Featured in “Between the Walls” by Megan Zhang in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Makes: 10–12 skewers

Time: 45 minutes

Ingredients

2 cups strawberries, hulled
2 cups seedless grapes
3–4 mandarins or clementines, peeled and segmented
3 cups sugar

Instructions

Onto a 12-inch skewer, thread 4–5 strawberries tightly together pointing in the same direction, piercing the fruit lengthwise through the center, and leaving about 5 inches of the skewer bare at the blunt end for easy handling. Repeat on separate skewers with the remaining strawberries, the grapes, and the mandarin segments.
Place a large, deep bowl of ice water and a parchment-lined baking sheet next to the stove. Into a wok or deep skillet fitted with a candy thermometer, bring the sugar and 1½ cups of water to a boil over medium-high heat. Stir once to dissolve the sugar, then continue cooking, without stirring, until the syrup thickens and reaches 300°F, about 10 minutes. (To test for readiness, dip a skewered piece of fruit into the syrup, then into the ice water. If the coating hardens into a lollipop-like shell, the syrup is done.) Turn off the heat.
Working quickly, hold a fruit skewer above the wok and carefully ladle the syrup over it, turning to coat all sides evenly. Immediately submerge the skewer in the ice water for 10–15 seconds to set, then transfer to the prepared baking sheet. (If the syrup becomes too thick, turn the heat to medium-low and stir until thinned.) Repeat with the remaining skewers. Set aside to dry slightly before serving.

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