Candied Citrus Peel – Tangelo and Pomelo




I hit the tail end of the citrus season with a slightly frenzied and frenetic pace this year. It seemed like I was never going to have enough time to make use of all the pomelos, minneola tangelos, meyer lemons and blood oranges that I would gleefully find in the produce aisle. Their beautiful yet brief appearance at grocery stores here in Michigan was one of the few things that kept me from jumping off a bridge in mid-February. Have you noticed how folks who live in or near the tropics are so damn happy all the time? Hello – they have teh sun! I think the way the cold drags on can be downright miserable for some of us (tele-skiers being exempt, of course.)

Oh, it’s not all doom and gloom, friends. Thanks to Jen, I had the inspiration and know-how to make candied citrus peels. Instant sunshine and a little happiness — that is what they bring. What I find most appealing about making this is that it is the ultimate Recycling Addict’s recipe: the fruit is eaten, the peel is candied and the citrus-y syrup left over from the candying process can be used to sweeten lemonades, coffee, tea; for brushing the tops of sweet breads and loaves, for making meringue with citrus flavor, etc.; nothing to waste, or rien ne se jete, as Warda wrote on her post for making candied orange zest.

Tangleos make excellent candidates for candying because their peel comes off rather easy, much like tangerines. Their strong fragrance and striking, almost crimson color add a gourmet touch to any candy tray. Pomelos are a favorite fruit of mine and I was curious about how they would turn out. Luckily, they turned out just as delicious as the candied tangelos.


Candied citrus

Candied Tangelos



I adapted Jen’s recipe to suit my tendency towards eating “less sweet” desserts. Of course, that seems a bit silly since we’re talking about candying fruit. Nevertheless, I prefer to scrape away as much of the pith after blanching the peels (before candying them) because I want to think that less pith means less matter for the sugar to adhere and attach itself to. I sliced the peels only after the blanching process was complete because I found the delicate tangelo peels fared better that way (less breakage). As a result, they were slightly more delicate and a bit more tender than regular orangettes. I think some fruit need to be blanched more than others. I blanched the tangelos three times and the pomelos five times before I felt enough of the bitterness was removed. Also, I did not dip them in chocolate as Jen did but, maybe next time. Lord knows I like to gild the lily. Besides, there’s always another fabulous winter to look forward to…



adapted from Use Real Butter

5-6 tangelo minneolas or 2 pomelos
2 3 cups (600g) sugar
2 cups (480mL) water

1 cup (200g) sugar for rolling
8 oz (~230g) chocolate for dipping

Harvest the peel by scoring the tangelo vertically along the center (think Earth’s Meridian). Carefully pull the peel back so that you end up with two hollow halves of tangelo peel. Repeat with the rest of the fruit. For the pomelos, score the fruit into 5 or 6 sections and peel back and separate the skin from the fruit. Because pomelos have so much pith, I used a sharp paring knife to cut some of the pith – in a similar manner as I would to fillet fish. (I don’t know if this decreased the number of times I would need to blanch the peels, but I thought it didn’t hurt.)

Place peel halves/segments in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat three times more (or however many times you think is enough to remove bitterness). Once the blanching is complete, use a sharp spoon to [carefully] scrape off some of the pith (as much as desired.) Cut peel into 1/4 (or 1/2) inch [~.5 or 1.5cm] strips.

Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 230F (110C). Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for several hours. Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar.

Bon appétit!




Redbuds and The Huron River



Citron Confit – Preserved Meyer Lemons




I recently bought a crate of these lemons from Hiller’s Market knowing that it might be the last I’d see of them here in Michigan (this season). I happened to come back the following day to pick up some pork belly from their meat department. Naturally, I cruised by the produce section to check on the Meyer status and indeed, they were all gone. Thank God I followed my instincts that time!

Part of my infatuation with this fruit, aside from its sweet flavor and its floral, intense perfume, lies in its season being so short and fleeting. If you happen to live in California, then you probably have a little bit more time left to enjoy these lemons. And, if I were you, I’d run, not walk to the nearest farmer’s market and get thee some Meyers lemons toute de suite!

I thought preserving the lemons might be a good way for me to enjoy them later, particularly when I start getting the Meyer lemon shakes. I contacted Warda and she quickly responded with her recipe for Citron Confit. I asked her about the need to flip the jar of preserved lemons every so often to evenly distribute the salt (as I had read that elswhere). Warda explained that it’s unnecessary – the salt will be drawn to the most acidic part of the jar – which is the center of the lemons. Through osmosis, there will be an equal concentration of salt/ liquid on both sides. Therefore, there is no need to shake or flip the jar. How lucky I am to know a resident expert and scientist on Mediterranean cuisine 🙂

I also wanted to try the Lemon Confit recipe from Michel Richard’s book as I liked the photo showing the lemon halves stacked like small citrus towers inside the jar. The biggest difference between the two recipes is the manner in which the lemons are cut – [almost] quartered in Warda’s and crosswise in Michel Richard’s. Also, Michel Richard’s uses no spices at all whereas Warda’s recipe includes a few coriander seeds and white peppercorns.

I am looking forward to adding the fragrant rind to different tagines, ragouts, tartares, salads and whatever else I can think of. Michel Richard says that he envisions a day when citron confit is as ubiquitous as ketchup. Cheers to that!





adapted from Warda of 64sqftkitchen


  • 10 Meyer Lemons
  • juice of half a Meyer Lemon
  • coarse sea salt
  • 10 coriander seeds
  • 10 white peppercorns
  • boiled water [cool to room temperature before use]
  • sterilized canning jar(s)


  • Thoroughly clean and scrub the lemons under warm running water. Cut the stems/tips off both ends of each lemon. Make 4 vertical incisions in the lemons as though you were quartering them [but do not cut all the way through] — see photo above. Using a little spoon, gently insert the salt in each incision. Try pushing it as far as it can go (to the center of the lemon), then rub it on the sides.
  • Tightly pack the lemons (it’s very important that they are tightly packed to assure good citron confits). Distribute the peppercorns and the coriander seeds, then add the lemon juice and cover with water. Cap the jars and leave in a dark, cool place for 3 to 4 weeks before using them.

To make Michel Richard’s version, follow the same steps above except:

  • 1) Cut them lemons crosswise and rub coarse salt on the cut side of each lemon before tightly packing them into a jar.
  • 2) Omit the coriander seeds and white peppercorns.



Check out these blogposts:

How to Make Preseved Lemons from Simply Recipes

Soda Chanh Muối from Wandering Chopsticks

Moroccan Preserved Lemons at 101 Cookbooks


Bon appétit!