Pomelo Peel Candy Recipe – Chinese Special
Pomelo peel candy is a traditional Chinese sweet made from the thick, white pith of the pomelo fruit. Often enjoyed during festivals or as a homemade treat, this candy offers a delightful balance of sweetness and citrusy bitterness. Its chewy texture and unique flavor make it a cherished snack in many Chinese households.
- Prep Time15 min
- Cook Time50 min
- Total Time1 hr 5 min
Pomelo Peel Candy Ingredients :
- 1 large pomelo
- 2 cups sugar(divided)
- 1 cup water(plus extra for blanching)
- 1/2 teaspoon salt
- 1 tablespoon lemon juice(optional, for extra tanginess)
Prepare the Pomelo Peel:
Peel the Pomelo: Carefully peel the pomelo, removing the outer skin. You’ll be using the inner white pith (the thick layer beneath the colored peel).
Cut Peel: Slice the pomelo peel into thin strips or small pieces, about 1/4-inch wide. The size and shape can be adjusted based on your preference.
Blanch the Peel:
Boil Water: Bring a large pot of water to a boil.
Blanch Peel: Add the pomelo peel pieces to the boiling water. Blanch for about 5 minutes to remove the bitterness and soften the peel.
Drain and Rinse: Drain the blanched peel and rinse under cold water to stop the cooking process. Repeat the blanching process 2-3 times, changing the water each time, until the peel is less bitter and tender.
Candy the Peel:
Prepare Sugar Syrup: In a large saucepan, combine 1 cup of sugar, 1 cup of water, and the salt. Bring to a boil over medium heat, stirring until the sugar is completely dissolved.
Add Peel: Add the blanched pomelo peel to the sugar syrup. Reduce the heat to low and simmer gently for about 1 hour, or until the peel becomes translucent and the syrup has thickened.
Optional Lemon Juice: If using, add lemon juice during the last 10 minutes of simmering to enhance the flavor.
Dry the Candy:
Drain: Remove the peel from the syrup with a slotted spoon and place it on a wire rack set over a baking sheet to drain and cool.
Dry: Allow the peel to dry completely for 24-48 hours at room temperature. It should become slightly tacky but not sticky.
Coat in Sugar:
Prepare Sugar Coating: Place the remaining 1 cup of sugar in a shallow bowl.
Coat Peel: Once the peel is dry, toss the pieces in the sugar to coat them evenly.
Store:
Cool Completely: Let the coated peel cool completely.
Store: Store the pomelo peel candy in an airtight container at room temperature. It can last for several weeks if kept dry.
Recipe Notes :
Blanching: Blanching the pomelo peel multiple times helps to reduce its bitterness, making the candy more palatable.
Sugar Syrup: Ensure the sugar syrup reaches a thick consistency before adding the peel to achieve the desired texture.
Drying: Allowing the candy to dry at room temperature ensures it becomes slightly tacky but not sticky, which is ideal for coating in sugar.
Storage: Store the finished candy in an airtight container at room temperature for up to several weeks.
Flavor Variations: For a different flavor profile, consider adding a splash of lemon juice during the simmering process.
