Print

Candied Pomelo Peel and Pith Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

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.

Ingredients

Scale

Pomelo Peel and Pith

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

Instructions

  1. Wash the Pomelo: Thoroughly wash and dry the entire pomelo to remove any dirt or residues.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Arrange for Drying: Line a baking sheet with parchment paper and spread the candied pieces in a single layer, leaving space between them.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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