I posted a link to a candied pomelo recipe last week and I thought I’d get back to you on how it turned out.  The recipe came from a lovely site called They Draw and Cook.  The fruit comes from trees in my yard. These are fruit as big as my head.

I followed the recipe.  Peeling

Blanching (three times!)

Cooking with sugar

Until translucent

And finally drying on a rack and sugaring

How were they, you ask?  They’re good.  They’re great if you like citrus with a bit of a bitter edge sort of like grapefruit.  I think they’ll be awesome diced and mixed into scones, or a fruit cake.

But then I followed the same recipe with a lemon and made candied lemon peel, the only difference being that I trimmed much more of the white pith off.  Those were awesome – lemony, tart, sweet, intense.  We’ve consumed almost all of it in two days.