Citrus Country · Candied Orange Peel
Dulce de Naranja
📷 Closely related photo — Photo: Riviw89 / Wikimedia Commons · CC BY-SA 3.0
The peel is boiled and re-boiled in syrup over several days until it turns almost translucent, a slow process citrus families in Salto still do in huge copper pots.
Orange peel is candied slowly in sugar syrup until glossy and chewy, then sold in jars at roadside stands throughout Salto's citrus belt. It's eaten plain as a sweet or spooned over dessert.
Why it's made this way: Salto department produces the bulk of Uruguay's citrus crop, and candying the peel became the region's way of using every part of the harvest.
More from Uruguay
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.