These amazing candied pomelo rinds are versatile – they can be added to any cakes (especially fruitcakes!) or eaten by its own. Pomelo, a citrus fruit native to Southeast Asia, has a thick layer of bitter pith that is usually discarded. While the pith is extremely bitter, the rind is where the aromatic citrusy essential oils reside. Eat the flesh of the pomelo, and adventure yourself with this sweet, simple and charming treat!
This recipe was shared with us by The Forgotten Food Network.
For more information, visit forgottenfoodsnetwork.org
- 40 gm Pomelo Rind
- 115 gm Granulated Sugar
- 60 gm Water
- 6 gm Lemon Juice
- 60 gm Glucose Syrup
- Caster sugar, for dredging
- Prepare pomelo rinds: Cut the top and bottom off the pomelo. Using a small sharp knife/ paring knife, carefully cut the peel off the pomelo. Remove as much white pith as possible from the rind. Cut the rind into desired size – approx 3cm x 0.3cm
- Place the rind pieces in a pot and cover with cold water. Bring to a boil over high heat and drain off the water. Repeat this process twice more. This step is to remove the bitterness of the peel.
- Combine all ingredients together in a medium pot. Bring to a boil over medium heat, then reduce to low heat, cover and let simmer for 1 hour, or until the rinds are tender and translucent. Check on the rinds every 10- 15 mins, ensuring that the poaching syrup does not dry up and caramelise. Add more water if necessary.
- Once the rinds are cooked, drain off and reserve the poaching syrup – it should be thick with the consistency similar to that of liquid glucose.
- Spread the rinds on a baking paper and allow to cool.
- Dredge the rinds in sugar to coat. Store at room temperature in airtight containers.