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Friday, March 4, 2011

Very A-Peeling Candied Citrus

Citrus Man
The weather outside may be frightful, but candied citrus peel dipped in white chocolate and topped with surprising sprinkles is very delightful.  Have you ever taken citrus fruit for granted?  Have they ever let us down?  Year to year, they're always here, bringing sunshine colored brightness to so many favorite recipes.  Take time to try some new varieties, such as a Pummelos and Oro Blancos, relatives of the grapefruit but much nicer, sweeter, non-judgemental, supportive, and easy to peel and eat as a healthy dessert or a sitting-in-front-of-my-40"-flat-screen kind of evening.

So yes, citrus is easy to eat, zest, juice, etc.  When the spirit moves you to take seasonal citrus to another, slightly time consuming level, here's a recipe for candied oro blanco and navel orange peel dipped in white chocolate and sprinkled with slightly unusual but delicious things.

            (Surprising sprinkles include dried lavender, basil, sesame seeds, Hawaiian seasalt, and poppy seeds)

Candied Citrus Peel with Surprise Sprinkles
1 Oro Blanco or 1 small Pummelo
1 navel orange
2 1/2 cups sugar
1 cup water
1 cup white chocolate chips

- Carefully cut the peel off the fruit, removing most of the white pith.  Cut the peel into strips.
-  In a pot of boiling water add the peels and boil for 5 minutes.  Drain the water, put the peels aside, and starting with fresh water repeat that step.  Then drain, put peels aside, and repeat a 3rd time. 
-  Starting with an empty pot, bring the sugar and 1 cup of water to a boil.  Add the peels, continue boiling for about 5 minutes then lower the heat to simmer and continue cooking about 45 minutes. 
-  Remove peel from syrup and place on parchment paper to dry overnight.
-  In a microwave safe bowl melt the chocolate chips, starting at medium power for 2 minutes, then stirring and adding more time in 30 second intervals.
-  Pat dry the peels.  Dip as much of the peel as you want in the melted chocolate, place on clean parchment paper, and sprinkle with the aforementioned surprise ingredients, or nuts, or something you really like.  These will be dry and ready to devour in about 30 minutes.

For more info about oro blanco citrus and for a gateway to other specialty fruits and veggies go to


  1. Wonderful! Can't wait to try it. Every time I peel an orange or pummelo I feel like doing something with the fragrant peel.

    Among the sprinkles, did you have a favorite?

  2. As you know I hate to waste anything too. All the sprinkles go nicely with both the oro blanco and orange peels, with the white chocolate conduit. I don't want to pick a favorite - I love all my peels!

  3. Hi
    Can't wait to try this. Thanks.

  4. It seems to me that the 40" TV is a big part of your life now, so when are you going to tell us your favorite cooking shows? Or better yet, you should get your own cooking show! Do I come up with some good ideas or what?

  5. I especially like any cooking shows that feature vegetarian recipes or recipes easily adapted to a plant-based diet. The baking shows are always inspiring but they can be dangerous when you have the ingredients on hand and I can't fight a mysterious force that pulls me into the kitchen. I think you know what I mean.

  6. Nancy, I know exactly what you mean! I am saving the peel from a huge, beautiful red pomelo with the hope of making this. Even its pith taste good and I may leave some of it attached to the peel.

    Did you have any candied citrus peel leftovers and are you planning any yummy treats for using them?

    I'm attaching my cardamom rice pudding recipe here. I'm thinking about your leftover brown rice from the Mardi Gras post and want to try this with brown rice.

  7. Yes, I used some of the candied peel in some granola I baked up a week or so ago. The citrus was a delicious addition. Thanks for the recipe - I'm sure brown rice will work great.

  8. You added the candied peel after the granola was baked, right?
    Now I have some very aromatic lemons and I feel like using the peel. So far I'm putting slivers in our tea. What do you think of trying it in this recipe?

  9. Yes, the peel was candied and added after baking. Not sure if uncandied peel would be to my taste.

  10. I guess my question wasn't clear. Uncandied peel in granola probably wouldn't be to my taste either (except perhaps a bit of grated zest).

    I meant to ask whether you think lemon peels might work in your recipe for candied peels dipped in white chocolate.