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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/candied-pomelo-peel-and-pith-recipe/