Candied Pomelo Rind

by Kris on November 28, 2011

Last week while I was picking up a few things at the grocery store, I came across this unusual looking fruit in the produce aisle. Next to the grapefruits and oranges, this abnormally large fruit peaked my interest. It had a bright green citrus peel and was the size of a honeydew melon.

Another shopper was equally intrigued and we each picked one up, both puzzled and amazed. Neither of us had ever tried one, so we both took a chance and went our separate ways. I wonder what that man ended up doing with his pomelo?

The thing that struck me when I read the grocery store’s description of this fruit was that it’s rind could be candied. I’ve never candied anything before so I decided it was time to give it a go.

I did more research on the pomelo when I arrived home and discovered they are an ancient fruit native of Southeast Asia. This ancestor of grapefruit is slightly more sweet and less bitter than it’s counterparts. It is also quite beautiful with a bright green peel and a vibrant pink flesh inside.

Picking up tips and methods from multiple sites, this recipe was very successful. It was fairly time consuming, however the end result was worth it. The rind absorbed the sugar syrup and transformed into a pleasing citrus gummy candy both sweet and tart.

Although they are great on their own, they were even better when dipped in dark chocolate. Like my Cranberry Pistachio Bark and Candy Cane Bark, these candied pomelo rinds would make an excellent gift or stocking stuffer.

1 pomelo
2 cups sugar
2 cups water

Use a paring knife to make four slices along the top of the pomelo rind to the bottom. Peel pomelo saving the fruit for a different purpose.

Carefully remove all of the white pith from the green peel. The pith is quite bitter so you want to remove as much as you can. Discard the pith.

Slice the pomelo rind into ¼ inch by 3 inch sticks.

Bring a medium pot of water to a boil. Place pomelo rind in the pot and blanch for one minute. Discard the water and rinse rind under cool water. Repeat this process three times. This will help to remove a lot of the rinds bitterness.

Place two cups of water and two cups of sugar in a medium saucepan. Bring to a boil to dissolve the sugar.

Add pomelo rind to the sugar water and simmer for 1-1 ½ hours, until the liquid has been absorbed and the rinds are translucent.

Carefully move the rinds to a rack and sprinkle with sugar. Let them dry for about 3 hours, turning them halfway through.

Store in a sealed container.

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{ 7 comments… read them below or add one }

laurencw November 28, 2011 at 4:02 pm

mmmmmmmm i waaaaaant some kris, make it for me when i come to visit.


Felicia November 28, 2011 at 5:13 pm

I love your idea of candying the pomelo rind! Pomelos are considered lucky fruit in Chinese culture, especially around the lunar New Year. I’ve never enjoyed them enough to buy them except for ceremonial purposes, but since I’ve always loved candied citrus peel, you’ve given me a reason to get some this year. Thanks!


munchinwithmunchkin November 28, 2011 at 5:39 pm

I had no idea they’re considered lucky! Glad I could help you find a way to enjoy pomelos!


Gallagan December 1, 2011 at 5:46 am

I found your blog through foodgawker, and I’m so glad I did. We have a pomelo tree in our backyard, and now I know what to do with the rinds :)


munchinwithmunchkin December 1, 2011 at 9:28 am

Wow, that must be so pretty!


Farah Ng @ Broken Penguins December 20, 2011 at 9:10 am

My family always buy pomelos (we’re Chinese) but it’s always an adventure peeling one of these massive things. Candied pomelo rind has a reputation for being the cheapest but yummiest potluck item! Although, this is the first time I’ve seen it packaged so nicely in a jar.


Joanne H December 23, 2011 at 12:40 am

Out of curiosity, do you know how long would these last before they spoiled?


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