Citron is not the same as lemon, it is a distinct ancient fruit, it is larger with drier pulp and less juice.
Citron used in old recipes was generally candied; you may be able to get it from specialist retailers, however it can be substituted with candied lemon peel, candied orange peel, other candied fruits or replace it with lemon zest to give a more citrusy flavour.
Candied pomelo is an excellent substitute for citron in old recipes, particularly for fruitcakes, pound cakes, and other traditional baked goods. Because pomelo has a thick, spongy rind similar to true citron, it provides a very similar texture and a pleasantly bitter-sweet flavour profile that acts as an ideal alternative.
How to make Candied Pomelo
Ingredients
- 1 Large Pomelo (preferably organic and scrubbed well)
- Granulated Sugar (approximately 400g – 600g for syrup, plus extra for coating)
- Water (480ml – 720ml for the syrup)
- Optional: A dash of vanilla extract, ginger, or citric acid for extra flavour
Method
- Cut off the top and bottom of the pomelo. Score the skin vertically into 4–8 sections and peel them away from the flesh.
- Trim the white pith so it is roughly 1/4-inch thick. While some pith is desired for a spongy texture, too much can be overly bitter.
- Slice the sections into 1/2-inch wide strips.
- Place the strips in a pot of cold water and bring to a boil. Boil for 5 minutes, then drain and rinse with cold water.
- Repeat this process 3 to 5 times with fresh water each time. This is critical for removing the intense bitterness from the thick pomelo rind.
- For even less bitterness, you can soak the peels in water overnight before starting the boiling process.
- Weigh the peel and use the same amount of sugar, combine it with the same amount of water.
- Bring to a boil in a wide saucepan until the sugar dissolves.
- Add the blanched peels. Reduce heat to low and simmer gently for 45 to 60 minutes. The peels are ready when they look translucent and glossy, and the syrup has been mostly absorbed.
- Use tongs to transfer the peels to a wire rack set over kitchen paper. Let them drain and cool for about 10–30 minutes until they are tacky but not dripping.
- Toss the tacky peels in a bowl of granulated sugar until evenly coated.
- Let the sugared peels dry completely on the rack at room temperature for 12–24 hours. If they remain soft due to humidity, you can dry them in a 170°F (75°C) oven for about an hour.
- Store in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month or freeze for 3-12 months.
- Spread the fully dried and sugared peels in a single layer on a parchment-lined baking sheet. Freeze them for about an hour until firm; this prevents them from sticking together in a solid block.
- Once firm, transfer the peels into a heavy-duty freezer bag or airtight container. Squeeze out as much air as possible to prevent freezer burn.
- If you are stacking layers in a container, place pieces of wax or parchment paper between them to ensure you can easily remove a few pieces at a time.
- Freezing can occasionally cause the sugar syrup within the fruit to crystallize, which may slightly change the texture, making it grainier.