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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)

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