| Prep: 30 mins | Cook: 3 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 0g | 0g | 100g |
| sugars | fibre | protein | salt |
| 100g | 1g | 1g | 0.1g |
One warm afternoon, while reminiscing about my fond memories growing up in Texas, I decided to whip up a fruit-based delight – a recipe known to many as Candied Pomelo Rind. This unique treat has always been close to my heart owing to its simple yet richly satisfying nature. Coupled with its inherent health benefits and easy replicability, this treat has fast become the epitome of an anytime, anywhere dessert.
A Gem from my Texas Roots
The influence of my Texan upbringing is clearly reflected in the way the initial bitterness of the pomelo is transformed into a delectable sweetness, much like the way traditional Southern cooking transforms simple ingredients into delightful dishes. However, a vested interest in healthful eating ensures that this dessert remains one that can be savored without regret. The pomelos used in the recipe, for instance, are known to be a rich source of Vitamin C, potassium and dietary fiber, boosting immunity, improving digestion and promoting heart health.
Perfect for Pairing
Candied Pomelo Rind is a versatile dish that can be enjoyed on its own or as a compliment to a variety of dishes. Its tangy-sweet flavor pairs well with nuts and soft cheeses, and can serve as a refreshing palate cleanser after a spicy Tex-Mex meal. For a unique spin, consider adding candied pomelo rind to a charcuterie board for a burst of citrusy sweetness or toss them into a rustic fruit salad for a toothsome contrast.
What I absolutely adore about the Candied Pomelo Rind recipe is that despite its simplicity, it brings diverse experiences rolled into one. It reminds me of family gatherings, of long conversations over shared food, and of course, the singular joy of cooking.
For a more detailed walk-through on how to prepare Candied Pomelo Rind, you may want to check out Martha Stewart’s piece on candied citrus fruits (source) and follow the same method with pomelo rinds instead. Trust me, no better way to indulge than this while relishing the goodness of health and taste at the same time.
What You’ll Need
- 2 large pomelos
- Water for boiling
- 4 cups granulated sugar, divided
- 2 cups water
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Extra granulated sugar for coating
Method
Step One
Begin by washing your pomelos thoroughly. Carefully remove the rind, ensuring to keep each piece large and intact for easy handling. Avoid including the bitter white pith as much as you can.
Step Two
Next, place the pomelo rinds in a large pot and fill with adequate water until the rinds are fully submerged. Bring to a boil. After boiling for a few minutes, drain the water from rinds. Repeat this process two more times, this helps in removing the bitterness from the rinds.
Step Three
In your pot, combine 2 cups of granulated sugar, 2 cups of water, lemon juice, and salt. Stir over medium heat until the sugar is completely dissolved.
Step Four
Once the sugar is totally dissolved, add the boiled pomelo rinds to the pot. Keep the heat on medium, and let the rinds simmer in the syrup for approximately 1-2 hours or until they become slightly translucent and well candied.
Step Five
Drain the rinds but keep the remaining syrup, it can be used as a sweetener in other recipes. Spread the rinds on a wire rack set over a baking tray and leave them to dry slightly for about an hour.
Step Six
Next, dredge the still slightly damp rinds in the remaining 2 cups of granulated sugar, making sure they are fully coated. Place them back on the wire rack and leave them to dry completely, this may take up to one day.
Step Seven
Once dried, store the candied pomelo rind in an airtight container at room temperature. They are a wonderful addition to baked goods or can be enjoyed as a tangy-sweet snack on their own.
