Wednesday, April 13, 2016
Candied Pomello skins- Greek Spoon sweets
Citrus maxima (or Citrus grandis) is a natural (non-hybrid) citrus fruit, with the appearance of a big grapefruit, native to South and Southeast Asia. I brought the Pomello home where we enjoyed the succulent, fragrant pink flesh.
Pomello skin Greek Spoon Sweets
Lightly grate the zest from two large Pomellos. Score the skin into 8 long pieces from the navel of the fruit to the other. Remove the skins carefully and peel away the white inside pith of the peel.
Roll up each piece and with a needle and thread, thread all pieces through. This will keep the peel from braking apart.
Place peel strings into a saucepan and cover it with fresh water. Place on the stove at high heat and let it come to a boil. Boil for 3 minutes. Remove from heat and drain. Repeat this step, this time when it comes to a boil, boil for five minutes. Then drain again and replace the water with fresh water. Again bring to a boil and this time boil for 3 minutes. Drain and set aside.
2 cups of sugar
1 cup of water
1 tspn of lemon juice
In a medium saucepan mix the sugar and water and add the lemon peel. Bring to a boil and cook for 5 minutes. Add the Pomello peels and boil for another 5-7 minutes. Stir in lemon and remove from heat.
Store in sterilized glass jars in the refrigerator.
Here's to you yiayia!