Candied Pomelo Rind

The thick skin of pomelo is ideal for candied rind which turns out beautifully soft and luscious.


pomelo rind


First wash the fruit well, scrubbing at any patches of stubborn soil on the skin. Peeling a pomelo is not as effortless as peeling a mandarin or orange; the thick pith requires a special technique as it is firmly attached to the large segments. With the point of a sharp knife cut lines from stem end downwards, the lines meeting at top and bottom of the fruit but about 5 cm (2 in) apart around the middle. Prise one section of rind loose and it will then be somewhat easier to remove the remaining sections.

Cut into thick strips and drop into a pan of boiling water. Bring to the boil, simmer for 5 minutes and drain. Repeat with fresh water 3 times to get rid of excess bitterness. (If using the pink variety of pomelo, do not be surprised if the pith which is white when raw, develops a pink colour when it is cooked.) Allow the rind to cool and squeeze out as much water as possible. Measure the peel and for each cup allow 1/2 cup sugar and 1/4 cup water. Don't attempt to cook more than about 3 cups of peel at one time. In a heavy pan dissolve sugar in water to make a thick syrup.

Add the peel, and simmer until the peel is soft and translucent and all the syrup absorbed. Stir from time to time, ensuring that all the pieces have a turn at being immersed in the syrup and that the sugar does not caramelise. Allow to cool and for better keeping quality place on a wire rack and dry in a cool oven, 90 degrees C (190 degrees F), and preferably fan-forced, for 40 minutes. This should make the pieces of peel drier. Avoid leaving them in the oven too long or on too high a temperature or the outer skin will become tough and leathery. Allow them to retain sufficient moisture to hold a coating of sugar and roll the pieces in caster sugar. Can be stored airtight for 2-3 weeks.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)