A bittersweet citrus candy that can be eaten as an afternoon snack or chopped and added to baked goods, candied pomelo peel is a delicious way to use that thick shaddock rind instead of throwing it away.

This recipe also takes me right back to my childhood and my dad.

A picture of dried pomelo peel on a white plate with an orange bowl of sugar

You are probably wondering what candy has to do with my dad. Of all my childhood memories of the things he made, his candied citrus peel is one that really stands out.

My dad always used shaddocks, what you may know as pomelos, and it was such a treat. My sister and I would keep going back for strip after strip until he had to tell us, “Don’t eat any more today.” 😂

I loved that combination of citrus, sweetness, and a little bitterness. You do need some patience to make candied pomelo peel, but the ingredients are simple, and the result is worth the wait.

You can also use this method with other citrus fruits that have enough peel and pith to candy.

Table of Contents

What is pomelo and how to select a good one

Pomelo, also spelled pummelo or pommelo, is a large citrus fruit that we call shaddock in Trinidad and Tobago. It has a very thick rind and white pith, which is exactly what makes the peel so good for candying.

Pomelo is one of the ancestors of grapefruit, but the flavor can vary depending on the variety. Some are sweeter while others have more of that tart, slightly bitter citrus flavor.

Growing up, we had shaddocks from our own tree, and I have seen some get almost as big as a watermelon. Now that I have to buy them from the supermarket, I don’t always find them, so I try to choose a good one when I do.

When selecting a pomelo, look for one with firm skin and no large soft or damaged spots. The skin may be green, yellow, or somewhere in between depending on the variety.

How to make candied pomelo peel

Ingredients

You only need four ingredients to make candied pomelo peel:

Pomelo peel: The thick rind from the pomelo is what we’re candying. You’ll remove as much of the thick white pith as possible before boiling it.
Granulated sugar: Used to make the syrup and to coat the finished strips.
Water: You’ll need fresh water for each of the four boils as well as for making the sugar syrup.
Ginger: Adds a little extra flavor to the sugar syrup.

Helpful equipment: Deep pot, paring knife, kettle, baking sheet lined with parchment paper, and cooling rack.

How to peel the pomelo

Pomelo has a much thicker rind and pith than most citrus fruits, but that makes it fairly easy to peel in large sections.

Follow these simple steps:

Cut off the top and bottom if needed: Slice a thin piece from the top and bottom only if you need to create a flat, stable surface. Some pomelos already have a fairly flat bottom.
Score the skin: Make 4–8 vertical cuts down the sides from top to bottom. Cut through the thick rind and pith without cutting deeply into the fruit.

Peel away the sections: Slide your fingers underneath one of the scored sections and pull it away from the fruit. Repeat until all of the rind has been removed.
Trim the pith: Use a paring knife to remove as much of the thick white pith as you can. How much you need to remove will depend on the pomelo since some shaddocks have much thicker pith than others. You don’t have to get every bit of it off.

Step by step for getting the pith off of a pomelo

Boil the pomelo peel to remove the bitterness

Before making the sugar syrup, boil the pomelo peel four times to remove some of its natural bitterness. This is how my dad always did it, and four boils have continued to work well for me.

Place the pomelo peel in a deep pot and pour enough boiling water over it to cover. Bring the water back to a boil.
Drain and discard all of the water.
Cover the peel again with fresh hot water from the kettle and bring it back to a boil.
Drain and repeat with fresh hot water until you have boiled the peel a total of four times.
Drain the peel after the fourth boil.

Preparing the candy

Make the sugar syrup: Add the water, sugar and ginger to a clean pot. Heat until the sugar has dissolved.
Cook the pomelo peel: Add the drained peel to the sugar syrup and simmer gently, stirring occasionally. Cook for about 1 hour, until most of the syrup has been absorbed and the peel is soft and translucent.
Cool briefly and coat with sugar: Transfer the peel to a parchment-lined baking sheet and let it cool for about 5 minutes. The peel should still be warm and slightly damp so the sugar will stick. Roll each piece in granulated sugar, then transfer it to a cooling rack.
Let the peel dry: Leave the coated peel on the rack overnight to dry. If it’s very humid or you need to speed things up, place the peel on a baking sheet and dry it in a 170°F oven for about 1 hour.

Storage

The tubs of citrus peel we grew up with could sit on the shelf for what seemed like forever, but I don’t store my homemade candied pomelo peel that way. Because there is still some moisture in the peel, it can develop mold if left at room temperature for too long.

Once the peel is completely dry, store it in an airtight container in the refrigerator.

Packing pomelo peels into a glass jar to store

How to use candied pomelo peel

We have always eaten candied pomelo peel as a snack. Just grab a strip and enjoy it as is.

You can also chop the candied peel into smaller pieces and use it in baked goods. If you candy a combination of different citrus peels together, you can make a homemade mixed peel similar to the colorful chopped peel we commonly use in Caribbean baking.

Mixed peel is commonly added to our sweet bread and Christmas cakes.

Tips & Troubleshooting

Why is my candied pomelo peel too bitter?
Pomelo peel will naturally have some bitterness, but it shouldn’t be overwhelming. Make sure you boil and drain the peel four times before adding it to the sugar syrup, using fresh boiling water each time. Removing as much of the thick white pith as possible also helps.

What can I use if I can’t find pomelo?
You can use this method with other citrus fruits, including grapefruit, oranges, limes and tangerines. You can also combine several types to make mixed citrus peel.

Should I wash the pomelo before peeling it?
Yes. Since you’re eating the rind, wash and scrub the outside of the fruit thoroughly before peeling it.

Why is my candied peel still soft?
Humidity can make the peel take longer to dry. If it is still too soft after sitting out, arrange the pieces on a baking sheet and place them in a 170°F oven for about 1 hour. The outside and edges should become firmer as the peel dries.

If you make this candied pomelo peel, let me know how it turns out! And if shaddock is what you’ve always called pomelo too, tell me in the comments. I can’t be the only one who hears “pomelo” and still thinks, you mean shaddock?

Recipe

Picture of pomelo peels with sugar layered on

Renee Robley

Candied Pomelo Peel

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An easy step-by-step guide to making candied pomelo peel. Enjoy it as a snack, or use it in cakes and cocktails. A great summer treat — and this method works for other citrus too!

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Prep Time 10

Cook Time 1

Servings: 10

Course: Snack

Cuisine: Caribbean

Calories: 377

Ingredients Method Nutrition