Candied pomelo: preparation options - how to make candied pomelo peel yourself

Preparing the fruit

Pomelo is usually sold in stores, hermetically packaged in cling film and plastic mesh. All protective materials are removed before cooking, and the fruit itself is thoroughly washed. Since the peel will be used to prepare candied fruits, special attention must be paid to cleaning it. It is advisable to treat the surface with soapy water and then rinse thoroughly with water.

The next stage is cleaning. Removing the thick peel is quite troublesome. And people don’t always know how to approach this strange fruit. You can learn how to quickly and easily clean a broom from the video from the “NemetsXXL” channel

The carefully removed peel is cut into strips 1-1.5 centimeters wide of arbitrary length. There is no need to remove the white “cotton” layer from the skin.It tastes best when prepared.

To get rid of the bitterness concentrated in the pulp of the skin, the slices must be soaked in cold water. To do this, place the pieces in a saucepan and fill with ice water from the tap. A small saucer and a pressure are placed on top, which allows the mass to be immersed in water evenly. This design can be left at room temperature or put in the refrigerator. The second option is preferable, since it eliminates the possibility of fermentation of the fruit. Change the water in the bowl every 10-12 hours. The total soaking time usually takes two days.

Making candied pomelo skins

Method No. 1

The soaked skins from one broom are placed in a saucepan, filled with clean cold water, and placed on the stove. Bring the pieces to a boil and drain the water. The skins are again filled with water and boiled again. This procedure is repeated 3 to 6 times. The boiled slices are sprinkled with 1.5 cups of sugar and poured with 100 milliliters of water. Place the container on the fire and begin to warm it up quietly. The heating of the burner should be minimal so that the sugar disperses evenly and does not have time to caramelize. The slices are boiled in syrup until the liquid has almost completely evaporated. To prevent burning, the process is constantly monitored by stirring the candied fruits with a spoon. After there is almost no moisture left in the pan, the strips of skin are removed with a fork and laid out on the surface to dry.

Method number 2

The prepared pomelo peel slices are filled with water so that it covers the food to the width of a finger. Boil the skin twice for 5 minutes, changing the water. After this, the translucent slice is thrown into a colander. In the meantime, prepare syrup from two glasses of granulated sugar and a glass of water.Place pomelo pieces into boiling liquid and cook them over low heat for 40 minutes. The slices are allowed to cool directly in the syrup, and then thrown onto a wire rack. Before sending for drying, the pieces can be rolled in coarse sugar.

How to dry pomelo skins

Candied fruits can be dried naturally by placing them on a baking sheet in one layer. To protect the product from insects, you can build a structure of gauze and toothpicks on top. It is important that the fabric does not come into contact with the candied fruits. This drying can take 5 to 6 days.

Another way is in the oven. Here it will take 4-5 hours to get the candied fruits ready. The heating temperature of the cabinet should be low - 60-70 ºС. To ensure good air circulation, keep the door ajar. For example, you can insert a matchbox, a towel or an oven mitt into the gap.

The most optimal way to dry candied fruits is an electric dryer. The air in the room will not heat up, and the cooking process itself may not be controlled. The main thing is to set the heating temperature to 45-55 ºС and periodically rearrange the grates with food.

Ready candied fruits can be sprinkled with powdered sugar or left without sprinkles.

How to preserve candied fruits

Well-dried hard candied pomelo can be stored in a glass jar at room temperature for up to six months. If the candied fruits were not completely dried, and the pieces remained firm and elastic, they are stored in the refrigerator. The shelf life of such a product is 2 months. For a longer period of time, dried pomelo skins should be stored in the freezer, packed in a sealed plastic bag.