I’ve recently fallen in love with pomelos. And I’ve fallen hard. I keep bringing home another one of the giant citrus fruits every time I pass our local green grocer and am known to eat the entire one by myself the same day, which, if you’ve ever tried one, you’ll know is quite an achievement.
Then the other day my boyfriend asked if I’d ever tried candying the peel.
So that’s just what I did. The result is the most moreish chewy tangy sweet treat. And then to make matters even more exciting, I’ve dipped the candied pomelo peel strips in silky smooth dark chocolate.
I have to say, I’m thoroughly pleased with the result. Candied, dark chocolate dipped pomelo peel makes an excellent treat the next time your sweet tooth strikes and makes a rather elegant edible gift, too.
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- 1 pomelo
- 200 g white sugar (extra for tossing peel in)
- 400 ml water
- 4 Tbsp lemon juice
- 200 g dark chocolate
- Carefully peel the pomelo, removing 4 big pieces of peel.
- Use a sharp knife to cut away the white pith leaving mostly the green-yellow peel.
- Slice the peel into thin strips and place them into a sauce pan. Add boiling water and boil for 1 to 2 minutes. Strain the pomelo peel through a sieve and repeat one more time. Boiling the peel in water twice removes the bitterness.
- Add 200 g sugar and 400 ml water to the sauce pan and bring it to a boil. Let the mixture simmer for about 10 minutes then add the pomelo peel strips and let it boil on low to medium heat for about 45 minutes until the peel is soft and translucent.
- Strain through a sieve and place the strips onto non-stick baking parchment and let it dry for 20 minutes.
- Then toss the strips in a bowl of sugar and place back onto the baking sheet and let the pomelo peel strips dry over night.
- The next day melt the chocolate over a water bath, aka bain-marie, and dip each strip half way in chocolate. Let them set for 30 minutes. The chocolate dipped candied pomelo peel can be kept in an airtight container for about 5 days. Enjoy!