I am always intrigued by new and unusual produce…
So these “cabaluyan” lemons piqued my interest… and with little on the internet about them, I was inclined to guess that they were a result of randy lemons in the wild chasing DNA amongst pomelo, lemon, dayap and other citrus cousins. Even the vendor wasn’t quite sure what they were and what to do with them.
As suspected, they held little juice or appealing pulp, and they possessed the unusually thick rind reminiscent of a citron that I have written about several times in the past. I decided the best possible use might be to try and candy the rind and see if they turned out edible…
Cut into 2-3 inch sticks with a bit of the white pith included.
If you are a chef or pastry person, you would take great pains to get this all equally sized and probably longer then these in the photos.
Boil the rinds in water for approximately 10 minutes, then drain and repeat. I did this two times. Some folks would go to 3 times, but the results would suggest that twice was fine.
In a heavy enameled pot, add 3 cups of sugar and 3 cups of water and simmer the boiled rinds for some 2 hours or so, taking care not to caramelize the syrup with too much heat.
Dry the rinds on a cookie rack. The results? Very, very good. I hint of bitterness with the sweet of the sugar syrup. These will be perfect dipped in dark chocolate. And we put this little glass container out the same evening after a dinner at home with friends, and they managed to eat about 1/4th of it just nibbling along with their teas and coffees.