As soon as I opened the bag, a light, refreshing fragrance filled the air, brightening my spirit and bringing a sense of comfort. The aroma of Hue’s thanh tra is unlike that of pomelos from other regions - not overpowering, but subtle and fresh. Perhaps it’s the unique influence of the Huong River’s alluvial soil that has imbued Hue’s thanh tra with this special scent?  

I was surprised at how easy it was to enjoy. The bitterness of the thanh tra peel was balanced by the sweetness of the sugar, unlike other types of candied fruits like coconut, lotus seeds, jackfruit, or mung beans, which can be overwhelmingly sweet. After the sugar dissolved, a slight lingering bitterness remained, leaving a unique impression on the palate. I enjoy dishes with a balanced flavor like this because they are less likely to become tiresome, and the more you nibble, the more satisfying the taste becomes.  

This snack is perfect for leisurely munching throughout the day, perhaps spread out on the newspaper while chatting with friends. Pairing it with tangy, sweet, and spicy thanh tra salad makes the experience even more delightful. These light treats not only enhance the flavor of conversations but also add warmth and emotional richness to gatherings. A sip of thanh tra juice with its gentle sweetness and slight tanginess refreshes the throat and ties everything together.  

Making Hue’s candied thanh tra peel is simple and straightforward. First, clean the peel and remove most of the white pith, then slice it into thin strips. Soak the strips in salted water to reduce bitterness, then boil them with water and some lemon juice. Rinse in cold water to further mellow the flavor, then marinate with sugar until it dissolves and thoroughly infuses each piece. Finally, simmer the peel in a pan, stirring continuously until the mixture blends. Once cooled, the candied thanh tra peel is ready - a fragrant, delicious, and nutritious snack.  

Hue’s candied thanh tra peel has a modest and natural appearance. It doesn’t stand out like fruit-based candies such as strawberry, apple, mango, or kiwi. The peel takes on a pale yellow hue with a slightly muted tone, exuding simplicity and humility. A light dusting of sugar on the surface resembles tiny, delicate snowflakes.  

Hue’s candied thanh tra peel may not capture your attention at first glance, but the more you look at it, the more endearing it becomes. The more you eat, the more you appreciate its gentle and refined taste. From a single juicy thanh tra, the people of Hue have created countless variations: thanh tra salad, candied thanh tra, thanh tra juice, candied thanh tra peel, dried thanh tra, thanh tra tea, and thanh tra essential oil. Thanh tra thrives in Hue’s climate and soil, reflecting the local people’s character: sophisticated, reserved, and profound!