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.
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