Candied Pummelo

Candied Citrus

candied pummelo

The green rind in the image is Pummelo. Don’t know that fruit? You should! Citrus is at its peak right now in the colder months and it is just one of several citrus you could be exploring. Our friend Robert Schueller from Melisssa’s Produce tells us that the Pummelo is related to the grapefruit – and indeed many people mistake it for one – but it is actually sweeter.

Pummelo from Melissas

Above Image by Melissa’s Produce

The rind is often green, thick and very easy to peel. When eating, just remove the peel and discard. For candying as we are here, remove some of the white pith with a sharp paring knife. The Pummelo grows in subtropical and tropical regions throughout the world, as well as areas of the U.S. It is actually native to Southeast Asia and has been a favorite in China for thousands of years. I candied the Pummelo along with some oranges for a pretty and colorful array.

Just like Candied Orange Peel it is wonderful dipped in chocolate or you can also roll in sugar or superfine sugar. I like to leave half “naked” so that guests have a choice.

candied pummelo chocolate dipped 3

Candied Pummelo
Makes: about 30 to 50 pieces depending on size
Candied Peel:
  • 2 medium-large Pummelo, preferably organic, scrubbed well and any stems removed
  • ¾ cup water plus extra
  • 2 cups sugar
  • ¾ cup light corn syrup
  • 2 cups sugar – granulated or superfine (optional)
  • 4 ounces semisweet chocolate, melted (optional)
  1. Line a baking sheet with aluminum foil or parchment paper. Place a cooling rack over the baking sheet and coat lightly with nonstick spray; set aside.
  2. Cut the pummelo through the stem end into quarters. Remove flesh and reserve for snacks or fruit salad. Use a sharp paring knife to remove most of the white pith, slicing it away; discard the pith. Halve the sections again (the peel is now cut into eighths). You can candy the pieces you have cut at this point, or cut them into smaller strips if you like, but do not go narrower than ½ inch.
  3. Place in a heavy saucepan and cover with cold water. Bring to a boil, drain and repeat for a total of 5 times. Leave peel in colander the last time.
  4. Add sugar, ¾ cup water and corn syrup to the pot and stir to combine. Bring to a rolling boil over medium heat, add peel (the peel should just be submerged), lower heat and simmer uncovered. Check at about 50 minutes but they may take an hour or a little longer. The peel should be translucent and tender. Sample one to see if it is candied through and through and that the peel is tender when you bite it.
  5. Remove the peels one by one with tongs, allowing sugar syrup to drain back into pot and place on rack to dry. Let dry for about an hour or until it they are still somewhat tacky, but not very wet. The candied peels can be left as is or rolled in the Topping sugar (2 cups) to coat thoroughly or partially dip in chocolate. We like to do a little of each. If dipping in chocolate just have a clean pan lined with aluminum or parchment ready. Dip part way into chocolate, allow excess to drip back into container holding chocolate, then place on pan to firm up. Allow the sugar-coated peels to dry on the rack overnight. Store plain or sugar coated in an airtight container at cool room temperature for up to a month. Chocolate dipped should be stored in the refrigerator, but bring to room temperature before serving.


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