Scrub the fruit well. Using a sharp knife remove peel and pith from fruits in large pieces, I like to cut them into quarters.
Place the pieces of peel in a medium sized saucepan. Cover with cold water; bring to a boil. Reduce heat; simmer 10 minutes. Drain.
Repeat this process twice. The pith should now be translucent. If not, continue with the process once more.
Drain and slice into 3 mm thick strips, or leave in attractive quarter pieces.
Place sugar and water in a medium sized saucepan. Cook, stirring over low heat until sugar dissolves. Add peel; simmer approximately 45 - 60 minutes, or until the syrup has nearly disappeared.
Remove from heat. Place the peel on a wire rack that has been placed over a baking paper lined oven tray. Cover and allow to dry overnight.
Toss the peel in extra caster sugar to coat it lightly.
Arrange sugar coated peel in single layer on baking paper until touch dry, 2-3 days.
Store in airtight containers until ready to use.
The peel will last several months if kept in dry, dark & cool conditions & and in airtight container.
Snip into smaller pieces as and when you need it.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1789.02 Kcal (7490 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	11.85mg	0%
Potassium	1422.66mg	30%
Total Carbs	449.22g	150%
Sugars	425.64g	1703%
Dietary Fiber	15.72g	63%
Protein	7.86g	16%
Vitamin C	416.6mg	694%
Calcium	373.7mg	37%

Amount Per 100 g
Calories	103.21 Kcal (432 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	0.68mg	0%
Potassium	82.07mg	30%
Total Carbs	25.92g	150%
Sugars	24.56g	1703%
Dietary Fiber	0.91g	63%
Protein	0.45g	16%
Vitamin C	24mg	694%
Calcium	21.6mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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