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(Photo: Kenneth Chen) |
A bit of a false advertiser, the pomelo—a.k.a. pummelo, a.k.a. pimplenose, a.k.a. citrus maxima, a.k.a. grapefruit’s overgrown ancestor—looks like it could easily deliver a gallon of juice for breakfast, with plenty left over to top off a round of pomelo Bellinis for lunch. But much of this hefty fruit’s bulk belongs to a thick pith that looks and feels a little like Owens-Corning Fiberglas insulation. Nevertheless, the bigger the fruit, the more rind there is for this bittersweet treat from Sapa’s Patricia Yeo. When life throws you a pithy pomelo, as they say, make candied pomelo peel.
Patricia Yeo’s Candied Pomelo Peel
1 large pomelo
water
2 cups sugar
milk chocolate (optional)
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| Illustrations by John Burgoyne. |
(1) Peel pomelo, taking care to remove as much of the pith as possible, and reserve fruit for another
use. Cut the peel into 1⁄4-inch-wide strips. Fill a small pot with water and bring to a boil. Add the pomelo
peel and
(2) blanch for 1 minute. Remove peel and drain. Repeat 3 times, changing water each time
(this removes some of the peel’s bitterness). After the third blanching, refill pot with 2 cups fresh water
and 2 cups sugar. Dissolve sugar over medium-low heat. Bring to a boil, add the peel back to the pot,
and reduce heat to low until the peel is translucent and almost no liquid remains, about 1 hour. Remove
the peel from the pot and
(3) cool on a wire rack. Toss in granulated sugar (or dip in melted chocolate).
Store in airtight container for up to one week.
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