When we think of citrus fruits, we simply imagine their juicy contents: whether we eat them in wedges, or create delicious juices, we gladly benefit from their many vitamins, useful for the proper functioning of our bodies. But what do we do with the white part, which is scarcely used and, due to lack of information, relegated to waste matter? In this article we will shed light on the characteristics of the albedo, the white layer between the peel and flesh. What is amazing according to recent studies is that most of the vitamins and beneficial properties are contained precisely in the white part of the fruit, which is rich in flavonoids and pectins. The latter play a preventive role against cancer, are useful against the occurrence of varicose veins and thrombosis, and improve blood sugar levels. The main pectins are three: naringin, which is useful against bad cholesterol; nobiletin, which interferes against the proliferation of malignant cells and slows cell degradation; and tangerin, which can suppress some malignant tumors by blocking the development of metastases. In light of this information, when we eat a citrus fruit, we should remember to cut and preserve this part as well, so that we can create something nutritious and delicious with it! Let’s look at the recipe forcandied albedo together:
Here’s the recipe: Ingredients
600 g albedo
600 g sugar+ 600 g
300 g water + 300 g
600 g coarse salt Procedure
Cut the albedo into strips and cover it with coarse salt, then let it dry for 48 hours; then wash the peels thoroughly, removing any salt residue, and immerse them in a saucepan with hot water, boiling it for 20 minutes. For the syrup, put the sugar equivalent of the strips (600 g in this case), and half a weight of water (in this case, 300 g) and bring to a boil. The temperature of the syrup should reach 110°: if you do not have a thermometer, you will have to make sure it makes a “flush” by dipping some in cold water, and checking that the mixture solidifies. Soak the zests in the syrup and let them macerate for 24 hours. Then drain them, bring the syrup back to 110° and re-soak them again-they should soak for another 24 hours.
At this point all you have to do is store them in a well-cleaned jar, so you can enjoy them to your heart’s content!
