Introduction

Candied pomelo peel and pith transform the usually discarded parts of this citrus fruit into a sweet, tangy treat. The process removes bitterness and yields tender, translucent candies that can be enjoyed on their own or dipped in chocolate for an extra indulgence.

The image shows two small bowls on a wooden surface: one bowl filled with thick, irregular light yellow and translucent sugar-coated slices, and another bowl containing thin, long yellow strips also covered in sugar crystals. Next to them, there is a bright yellow half fruit with a textured peel and thick white pith visible. The bowls are green and white respectively. The entire scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Pomelo peel or pith, squeezed
1 cup Water

1 cup Granulated sugar

Instructions

Step 1: Thoroughly wash and dry the pomelo. Cut the peel from the fruit, separating as much of the white pith as possible, but leaving some attached.

Step 2: Cut the peel into strips about ½ cm (0.2 in) wide and place in a saucepan. Cut the pith into 2½ cm (1 in) cubes and put in a separate saucepan.
Step 3: 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 peel and pith.

Step 4: Repeat the boiling, draining, rinsing, and squeezing process once more to remove bitterness. The pieces will return to their original spongy shape.
Step 5: In two new saucepans, combine 1 cup of water and 1 cup of sugar for every cup of squeezed peel or pith. Bring to a boil separately.
Step 6: Add the peel to one saucepan and the pith to the other. Cook on high heat for 3 minutes, then reduce heat and simmer for 20-30 minutes, until pieces look translucent and glossy and the syrup is mostly absorbed.

Step 7: Line a baking sheet with parchment paper and arrange the pieces in a single layer with space between them.
Step 8: Optionally, coat each piece with sugar by dipping them in a bowl of granulated sugar before placing on the parchment.
Step 9: Let the pith dry for 1-2 days. The peel dries faster; turn pieces 2 to 3 times during drying to ensure even texture.

Step 10 (optional): Once dry and stiff, dip half of the pomelo candy pieces in melted chocolate. Allow chocolate to harden completely before storing.
Step 11: Store finished candies in an airtight container.

Tips & Variations

Removing bitterness is key; do not skip the double boiling and rinsing steps for best flavor.

You can experiment with flavor by adding a vanilla bean or cinnamon stick while cooking the syrup for subtle aromatic notes.
For a different texture, try slicing the pith thinner or leaving some peel thicker to vary chewiness.
Chocolate dipping adds richness but is optional for a lighter treat.

Storage

Store candied pomelo peel and pith in an airtight container at room temperature. They keep well for 1 to 2 weeks. If coated with chocolate, keep them in a cool, dry place to prevent melting. Reheating is not necessary; these candies are ready to enjoy right away and can be eaten as snacks or added to baked goods.

How to Serve

The image shows a close-up of thin, yellowish candied lemon peels inside a small, white bowl. The peels are covered with a sparkling layer of sugar, giving them a frosted look. They stand upright in the bowl, showing varied textures with some parts translucent and others more solid. In the background, there is a white bowl filled with light green and off-white sugar cubes and a large yellow lemon is partially visible, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only the peel or only the pith?

Yes, the recipe works well with either the peel or the pith alone. The peel tends to be thinner and dries faster, while the pith is thicker and yields a chewier candy.

Is it necessary to boil and rinse the peel and pith twice?

Yes, boiling and rinsing twice helps remove the natural bitterness of pomelo peel and pith, resulting in a sweeter, milder candy.