Mut Vo Buoi (Candied Pomelo Peel), Sweetened with Monk Fruit

Method

1. Peel the pomelo about 2 to 3mm thick, taking only a thin layer of the white pith, then cut it into strips 6 to 8cm long.
2. Rub the peel with 20g salt for about 5 minutes until it softens and releases its bitter juice, then rinse it several times in cold water.
3. Bring a pot of water to a boil, cover the peel, boil for 5 minutes, then tip it into a colander and squeeze it under running cold water to press out more of the bitterness.
4. Repeat this boiling and squeezing 4 to 5 times, until a taste shows only a light tingle rather than sharp bitterness.
5. Drain the peel, then leave it with 108g kOBE Monk Fruit Blend for 1 to 2 hours until the blend has dissolved.
6. Set a large pan over high heat with all the peel and syrup so the liquid evaporates quickly, stirring now and then.
7. Once the syrup is nearly gone, lower the heat and keep stirring until it dries into a coating around each strip.

Tips

• Yellow skinned pomelo gives a prettier color and is easier to prepare than green.
• The faint tingle is the signature of this preserve, so it is worth keeping rather than boiling away.
• Medium strips work best, since thick ones stay bitter and thin ones fall apart at the end.
• The final stage needs constant stirring over the lowest heat, as the bottom of the pan scorches the moment stirring stops.
• Work the salt in until the peel turns soft and supple and gives up its sharp liquid, then stop, because a heavy hand shreds the strips.