Last summer we were thrilled to come across citron at a roadside produce stand on the way to Tagaytay. We thought at first they might be Sorrento lemons, but back home a quick slice revealed they were citron, and not juicy at all. So I decided to cut up the rinds and make candied citron. The process for making candied citrus rinds is described in this post on candied Sagada orange rinds.
The citron turned out terrific. I did two versions, one without a caster sugar coating that would be perfect for a dip in bitter chocolate, and the sugared version which made for good eating or chopped up and incorporated into cakes/breads. It take a bit of time to candy your own citrus peel, but it’s definitely worth the effort. So the next time you have an abundance of orange or pomelo or citron peels, try this simple way to transform them into something delicious.