Replies

  • hl walker January 7, 2012 at 8:31am

    Hi Ann,

    The recipes that I have used or read for candied citrus peel usually call for boiling the peel for a short time (10 minutes), changing the water and repeating several times.  This is an important step as it helps to remove naturally occurring chemicals in the peel that make it bitter.  Experimental studies have shown that about 20% of some of the flavonoids in citrus are  destroyed by boiling for 2 hours.  Whether the remaing 80% is biologically active is unclear.  So if you are concerned about preserving the maximum anti-oxidant activity, minimize the time that you boil the peel.

    Hope this helps,

    HL

    • ann hazelett > hl walker January 7, 2012 at 1:13pm

      thank you so much.....do you know anyone that wants kafir limes &Palestine limes? i have some to give away..........ann

    • Catherine, The Herb Lady > ann hazelett January 7, 2012 at 4:29pm

      What part of the valley are you Ann?  If you are in the far east valley, I could trade you some Moro oranges for some of the Kaffir limes :-)

    • ann hazelett > Catherine, The Herb Lady January 7, 2012 at 4:50pm

      i am in the west valley in waddell ,az by luke airforce base.i have moro blood oranges.let me know.you can e-mail  at        mobay935@yahoo.com     

    • Catherine, The Herb Lady > ann hazelett January 7, 2012 at 5:32pm

      Hi Ann, I am on the opposite side of the valley from you :-) should be someone near you who would like to trade or use.

    • ann hazelett > Catherine, The Herb Lady January 7, 2012 at 5:52pm

      ok

  • Catherine, The Herb Lady January 6, 2012 at 4:43pm

    Hi Ann,

    I don't have specific information, but since some Vitamin C is always destroyed or affected by heat (one of the reasons to add more fresh juice to dishes AFTER cooking) I would expect that at least some if not all would be lost in candying.  On the plus side any homemade candy has got to be better than commercial :-)

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