Candied Pomelo Peel and Pith
Enjoy the Pomelo pulp as it is and make some sweets out of the rind.
Equipment
- 2 Saucepans
- 1 Colander
- 1 Sharp knife
Ingredients
- 1 cup Pomelo peel or pith , squeezed (see instructions)
- 1 cup Water
- 1 cup Sugar granulated
Instructions
- Thoroughly wash and dry the pomelo.
- Cut the peel from the Pomelo. Separate as much of the white pith from the peel as you can. But not all.
- Cut the peel into strips about ½ cm (0.2 in) long and place in a saucepan.
- Cut the pith into 2½ cm (1 in) cubes and put it in another saucepan.
- Add water to each pan and bring to a boil. Boil for 5 minutes and drain in a colander, then rinse with cold water and squeeze out as much water as you can from both peel and pith.
- Do the same procedure one more time. Boil, strain, rinse and squeeze. This should remove all bitterness.They will return to their original shape, just like a sponge.
- Add sugar and water in two different saucepans and bring to a boil. Add 1 cup of water and 1 cups of sugar for every cup of squeezed peel or pith.
- Then add the peel in one saucepan and the pith in the other and cook on high heat for 3 minutes. Then lower the heat and simmer for about 20-30 minutes or until it looks translucent and glossy and the syrup has been absorbed.
- Line a baking sheet with parchment paper and place the pieces on top, in a single layer, leaving some space between them.
- If you like, you can coat each piece with sugar by dipping them in a bowl of sugar before placing them on the parchment paper.
- Let the pith dry for 1-2 days, The peel dries much faster (turn the pieces 2 - 3 times so they dry all over).
- When the peel/pith is dry and stiff , you can dip one half of your Pomelo candy in melted chocolate. Dip the peel/pith in the chocolate and leave to dry until they have hardened.
- Store in an airtight container.