I’m head over heels for pomelos! Y’all know the kind of fallin’ I’m talkin’ ’bout. It seems like every time I mosey on past our local green grocer, I can’t help but tote home one more of them massive citrus fruits. The real kicker is, I eat the whole dadgum thing in a single day. If y’all ever tried a pomelo, you’d know that’s a feat in itself.
Then, my husband up and asks if I ever tried candying the peel one day.
And wouldn’t you know it? That’s exactly what I did. What came out was this stick-to-your-teeth tangy sweet nibble that has you reachin’ for more. And just when y’all thought it couldn’t get any better, why not drench those candied pomelo peel strips in rich dark chocolate?
I gotta tell ya, I’m happier than a tick on a fat dog with how this turned out. These candied, dark chocolate dipped pomelo peels are sure to satisfy your hankerin’ for something sweet next time and they’re quite the refined homemade present too.
If y’all whip up this recipe at home, don’t forget to tag your photo with #myvibrantkitchen on Instagram. It sure does tickle me pink to see all your gorgeous home versions. Y’all don’t forget now to sign up for My Vibrant Kitchen’s newsletter so you’ll get all the latest recipes and vegan lifestyle tips straight from me to your mailbox!
Chocolate Dipped Candied Pomelo Peel Recipe
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 40-50 pieces
Ingredients
- 1 pomelo
- 200 g white sugar (extra for tossing peel in)
- 400 ml water
- 4 Tbsp lemon juice
- 200 g dark chocolate
Instructions
- 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.
- 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!
You can also check out my full desserts section for more after-mains treats! Now, if you know you have a chocolate tooth, you will love these recipes too: No-Churn Vegan Salted Double Chocolate Ice Cream and Vegan Cranberry Chocolate Chip Banana Bread (Improved!)
