Introduction

Candied pomelo peel and pith offer a delightful sweet treat that balances citrus brightness with a tender, chewy texture. This recipe transforms the often discarded parts of the pomelo into a glossy, flavorful candy perfect for snacking or gifting.

Candied Pomelo Peel and Pith Recipe - Recipe Image

Ingredients

1 cup pomelo peel or pith, squeezed
1 cup water
1 cup granulated sugar

Instructions

Step 1: Thoroughly wash and dry the pomelo to prepare for peeling.
Step 2: Cut the peel from the pomelo, separating as much of the white pith as possible without removing it all.
Step 3: Slice the peel into strips about ½ cm (0.2 in) long and place them in a saucepan. Cut the pith into 2½ cm (1 in) cubes and put them in a separate saucepan.
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 peel and pith.
Step 5: Repeat the boiling, draining, rinsing, and squeezing process once more to remove bitterness. The peel and pith should become sponge-like and return to their original shape.
Step 6: In two separate saucepans, combine 1 cup of water and 1 cup of sugar for each cup of squeezed peel or pith, then bring to a boil.
Step 7: Add the peel to one saucepan and the pith to the other. Cook on high heat for 3 minutes, then reduce the heat to simmer for 20–30 minutes until the pieces look translucent and glossy and the syrup is absorbed.
Step 8: Line a baking sheet with parchment paper and place the candied pieces on it in a single layer, leaving space between each piece.
Step 9: Optional: Coat each piece with sugar by dipping them in a bowl of sugar before placing on the parchment paper.
Step 10: Allow the pith to dry for 1–2 days; the peel will dry faster. Turn the pieces 2–3 times to ensure even drying.
Step 11: Once dry and stiff, you can dip half of each piece in melted chocolate. Let the chocolate harden before serving or storing.
Step 12: Store the finished candied pomelo in an airtight container.

Tips & Variations

For an extra burst of flavor, sprinkle a little sea salt on the chocolate-dipped pieces after dipping.
You can substitute some of the granulated sugar with honey for a richer taste, but adjust cooking time as needed.
If you prefer less bitterness, peel the pomelo under running water to help wash away bitter oils.

Storage

Keep candied pomelo peel and pith in an airtight container at room temperature. They will stay fresh for up to two weeks. If dipped in chocolate, store them in a cool, dry place to prevent melting. To soften slightly before eating, let them sit at room temperature for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular grapefruit instead of pomelo?

Yes, grapefruit can be used as a substitute, though the flavor will be slightly different and possibly more bitter. Adjust boiling times as needed to reduce bitterness.

Is it necessary to boil the peel and pith twice?

Boiling twice helps remove the bitter compounds from the pomelo peel and pith, resulting in a sweeter, more pleasant candy. Skipping this step may leave a bitter taste.

Candied Pomelo Peel and Pith Recipe

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Homemade candied pomelo peel and pith offer a delightful, citrusy treat with a perfect balance of sweetness and slight bitterness. This recipe guides you through washing, boiling, simmering in sugar syrup, drying, and optional chocolate dipping to create glossy, translucent candies that can be enjoyed as a snack or dessert accompaniment.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 2 days 1 hour 15 minutes
Yield: Approximately 1 cup candied pomelo peel and 1 cup candied pith 1x
Category: Dessert
Method: Stovetop
Cuisine: Southeast Asian

Ingredients

Scale

Pomelo Peel and Pith

1 cup Pomelo peel or pith, squeezed
1 cup Water (for boiling)
1 cup Sugar (granulated)

Instructions

Wash the Pomelo: Thoroughly wash and dry the entire pomelo to remove any dirt or residues.
Prepare the Peel and Pith: Cut the peel from the pomelo, separating as much white pith from the peel as possible without removing it all.
Cut into Pieces: Slice the peel into strips about ½ cm (0.2 in) wide and the pith into 2½ cm (1 in) cubes, placing them in separate saucepans.
First Boil: Add water to each saucepan and bring to a boil. Boil the peel and pith for 5 minutes. Drain in a colander, rinse with cold water, then squeeze out as much water as possible.
Second Boil: Repeat the boiling, draining, rinsing, and squeezing once more to remove bitterness. The peel and pith will return to their sponge-like original shape.
Prepare Sugar Syrup: In two separate saucepans, combine 1 cup sugar with 1 cup water for each cup of squeezed pomelo peel or pith and bring them to a boil.
Simmer the Peel and Pith: Add the prepared peel and pith respectively to each saucepan. Cook over high heat for 3 minutes, then reduce heat to low and simmer for 20-30 minutes until the pieces look translucent, glossy, and syrup is absorbed.
Arrange for Drying: Line a baking sheet with parchment paper and spread the candied pieces in a single layer, leaving space between them.
Optional Sugar Coating: If desired, dip each piece in a bowl of granulated sugar before placing them on the parchment paper for an extra coating.
Dry the Candies: Allow the pith to dry for 1-2 days, turning the pieces 2-3 times for even drying. The peel dries faster and should be turned as well.
Chocolate Dip (Optional): Once dry and stiff, dip half of each candy piece in melted chocolate. Place on parchment paper and let the chocolate harden.
Store Properly: Keep the candied pomelo peel and pith in an airtight container to maintain freshness.

Notes

Boiling twice helps to remove the bitterness inherent in the pomelo peel and pith.
Squeezing out water after boiling speeds up syrup absorption and promotes even candy texture.
Drying times vary – peel dries faster; monitor closely to avoid over-drying.
Chocolate coating is optional but adds a rich, complementary flavor.
Store in an airtight container to keep the candies fresh and chewy.

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