pomelo (Citrus maxima or C. grandis)
Grandpa’s old-fashioned, homemade Chen Pi (grapefruit peel) that’s delicious and easy to preserve
The grapefruit tree by my grandfather’s yard, covered with little yellow bulbs, is supposedly about my age.
Half a basket of grapefruit from Grandpa’s basket, ready to be used.
Peel off the outer skin of each grapefruit, as the outer skin has a bitter taste and must be peeled cleanly, but not too thickly, or there won’t be much peel left to make stale candies!
Cut the peeled grapefruit into strips, not too small, to make it easier to wring out later.
First, wash the grapefruit peel in cold water, rubbing it vigorously with your hands, changing the water twice to remove the astringency. Then pour cold water and grapefruit peel into the pot. Boil for about 2 minutes, then remove the grapefruit peel. Do not boil for too long, or the peel will become too soft to wring out.
Put the cooked grapefruit peel into cold water, let it cool, and then wring out the peel with your hands to dry it.
Make a mixture of rock sugar, brown sugar and water, pour into a pan, wring out the grapefruit peel followed by the pan, stir-fry for a while, then add three ladles of water, simmer for about 10 minutes.
The peel can be divided into small glass jars, or put into a mason jar like Grandpa did, and kept in the fridge for a month.
A taste of childhood, this dish is simple to prepare, easy to preserve, and suitable for all ages.