Monday, 5 January 2015

Candied Yuzu Peel

Been so crazily busy that I have forgotten about this post.

Remember the yuzu curd that I made not too long ago, well to fully utiltised this precious babies, I made some Candied Yuzu Peel as well.

When I first started blogging, an overseas blogger that I know, made candied orange peel and I was thinking whether it will be achievable in our weather.  Though I could have used orange peel to test it out back then but somehow I never gotten into doing it.

So this time round, I decided to use yuzu instead as the smell of yuzu's skin is so heavenly.  

Verdict: This tasted so good that I regretted it is only a small portion.  Will definitely be nice to serve this on Lunar New Year to cleanse the palette from all those fatty food.

Now I am thinking I might try using orange peel instead.  In the meantime, I am going to do a small test to see whether it store well inside the fridge and not having the sugar crystal melting away.

Result: The sugar coating is still good after a period in an air tight container store inside the fridge.

What you need:

6 yuzu skin
450ml water
½ cup sugar


Slice of the white pith as much as possible.

Cut into ¼" thick.

Place yuzu skin in a pot and add cold water.  Bring to a boil and discard water.  Repeat another time.

In another pot, add water and sugar and bring to a boil.  Add in yuzu skin.

Bring to a boil, remove the foam using a stainless spoon.

Lower down to flame and continue to simmer for 45 mins - 1 hr.  The liquid syrup should left about two or three tablespoon only.

Drain and lay yuzu slices evenly spaced out.

Let it dry for 3 hours.

Coat with sugar.

Store in air tight container in the fridge.



  1. hmm, u r right Edith.. why didn't i think about making these peels for CNY! gosh.. all i think about is lapis.. cookies.. bak kwa... this is a great idea!

  2. Hi Edith, think toss some candied yuzu peel to Yu Sheng is wonderfully yummy ... yeah perfect CNY dish !


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