In either situations, I then freeze the peels.

When I eat them, I quarter the fruit and remove the flesh with a sharp knife: this will give you obviously a cleaner finish. Whenever I juice oranges/ lemons/grapefruits, I quarter the two halves and I scrape off some of the pulp left, with a spoons. The peels must be thoroughly washed first obviously.įirst of all, I collect the peels over days (unless I decide to candy slices or whole fruits, as in whole mandarins). I do not have any “culinary scientific evidence” for some of the things I say – you decide, if they make sense to you or not. The following are to be regarded as working notes, drawn from experience and other cooks’ versions. It delivers the type of candied peels that I like: still juicy and fruity, with a faint bitterness in the background, not overly sweet. It is not a professional method, it has flaws, it is not “the perfect”, BUT it works for ME (hence that “my”). This is a method for candying citrus peels that works FOR ME.

Candied clementine peel