Candied Pomelo Peel and Pith Recipe

Introduction

Candied pomelo peel and pith is a delightful treat that transforms the often-discarded parts of the pomelo into sweet, chewy candies. With a perfect balance of tartness and sugar, these candies are great for snacking or adding a unique twist to desserts.

Ingredients

• 1 cup pomelo peel or pith (squeezed, see instructions)
• 1 cup water
• 1 cup granulated sugar

Instructions

1. Step 1: Thoroughly wash and dry the pomelo to prepare it for peeling.
2. Step 2: Cut the peel from the pomelo, separating as much of the white pith from the peel as possible, but do not remove it entirely.
3. Step 3: Cut the peel into strips about ½ cm long and place them in one saucepan. Cut the pith into 2½ cm cubes and place them in a separate saucepan.
4. Step 4: Add water to each pan and bring to a boil. Boil for 5 minutes, then drain in a colander. Rinse with cold water and squeeze out as much water as possible from both the peel and pith.
5. Step 5: Repeat the boiling, draining, rinsing, and squeezing process one more time to remove any bitterness. The pieces should return to their original sponge-like shape.
6. Step 6: In two different saucepans, combine 1 cup of water and 1 cup of sugar for each cup of squeezed peel or pith. Bring both mixtures to a boil.
7. Step 7: Add the peel to one saucepan and the pith to the other. Cook on high heat for 3 minutes, then reduce to a simmer. Continue to cook for 20-30 minutes, until the pieces look translucent and glossy and most of the syrup is absorbed.
8. Step 8: Line a baking sheet with parchment paper and arrange the candied pieces in a single layer with space between them.
9. Step 9: Optionally, coat each piece with sugar by dipping them in a bowl of sugar before placing them on the parchment paper.
10. Step 10: Let the pith dry for 1-2 days; the peel dries faster. Turn the pieces 2-3 times during drying to ensure even drying.
11. Step 11: Once dry and stiff, dip half of the pomelo candy pieces in melted chocolate. Allow the chocolate to harden before serving.
12. Step 12: Store the candied pomelo peel and pith in an airtight container.

Tips & Variations

• Coating the finished candies with sugar adds extra crunch and sweetness, but you can skip this step for a less sweet treat.
• Try dipping the candies in dark or white chocolate for a gourmet twist.
• If you prefer a less chewy texture, reduce simmering time slightly.

Storage

Store candied pomelo peel and pith in an airtight container at room temperature. They will keep well for several weeks. If dipped in chocolate, keep them in a cool, dry place to prevent melting. To refresh their chewiness, warm gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use just the peel or just the pith?

Yes, you can candy either the peel or the pith alone or a mix of both depending on your texture preference. The peel tends to be more flavorful while the pith is softer and milder.

Why do I need to boil and rinse the peel and pith twice?

This process removes the bitterness naturally found in pomelo peel and pith, ensuring the final candy is pleasantly sweet without any harsh flavors.

Candied Pomelo Peel and Pith Recipe

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Candied Pomelo Peel and Pith is a delightful sweet treat made by boiling pomelo peel and pith to remove bitterness, then simmering them in sugar syrup until translucent and glossy. This traditional candied fruit snack is perfect for enjoying as a sweet nibble, gifting, or dipping in chocolate for an extra indulgence.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 2 days 1 hour 5 minutes
• Yield: About 1 cup of candied pomelo peel and pith 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pomelo Preparations

• 1 cup Pomelo peel or pith, squeezed (after boiling and rinsing)
• 1 cup Water (for boiling)
• 1 cup Water (for syrup)
• 1 cup Sugar (granulated)

Instructions

1. Wash the Pomelo: Thoroughly wash and dry the pomelo to ensure it is clean before peeling.
2. Cut the Peel: Cut the peel from the pomelo, separating as much of the white pith as possible without removing it all.
3. Slice the Peel: Cut the peel into strips about ½ cm (0.2 in) long and place them in one saucepan.
4. Cut the Pith: Cut the pith into 2½ cm (1 in) cubes and place in a separate saucepan.
5. First Boil and Drain: Add water to each pan and bring to a boil. Boil for 5 minutes, then drain through a colander. Rinse with cold water and squeeze out excess water from both peel and pith.
6. Second Boil and Drain: Repeat the boiling, draining, rinsing, and squeezing process once more to fully remove bitterness, allowing the pieces to return to their sponge-like original texture.
7. Prepare Sugar Syrup: In two separate saucepans, add 1 cup sugar and 1 cup water for each cup of squeezed peel or pith, and bring both to a boil.
8. Cook Peel and Pith in Syrup: Add the peel strips to one saucepan and the pith cubes to the other. Cook on high heat for 3 minutes, then reduce to low and simmer for 20-30 minutes until pieces are translucent, glossy, and syrup is mostly absorbed.
9. Prepare for Drying: Line a baking sheet with parchment paper. Place the candied peel and pith pieces in a single layer with space between each piece.
10. Optional Sugar Coating: If desired, coat each piece by dipping it in granulated sugar before placing on the parchment paper.
11. Dry the Candied Pomelo: Let the pith dry for 1-2 days, turning pieces 2-3 times daily for even drying. The peel will dry faster but also should be turned to dry all around.
12. Optional Chocolate Dip: Once dry and stiff, dip half of each pomelo candy piece into melted chocolate. Allow chocolate to harden before storing.
13. Store Properly: Store the finished candied pomelo peel and pith in an airtight container to preserve freshness.

Notes

• Boiling the peel and pith twice helps remove the natural bitterness of pomelo.
• Squeezing out excess water after boiling ensures better absorption of the sugar syrup.
• Simmering in sugar syrup until translucent indicates the candying process is complete.
• Drying times vary between peel and pith due to their textures – pith takes longer.
• Coating with sugar or dipping in chocolate adds variety and enhances flavor.
• Store in airtight containers to keep candies fresh and prevent moisture absorption.

Keywords: candied pomelo peel, pomelo pith candy, homemade candied fruit, pomelo candy recipe, sweet pomelo peel