Sunday, February 1, 2015

Recipe: Candied Grapefruit Peels

So, a little while back, I was eating a grapefruit for breakfast, because I'm healthy like that...
Suddenly, I thought to myself that I should candy the peels.  I have no idea why this idea came to me, but it did, and it was stuck once it got into my head.
So, of course I googled "Candied Grapefruit Peels" and came up with three legitimate looking recipes.  I combined those, and came up with this:

Basically all you need is plenty of fresh cold water, and 3/4 c of sugar for each grapefruit you're using.

All the recipes I read gave very specific guidelines for how to peel the grapefruit to make your peels uniform in size and shape, but since my main goal in peeling a grapefruit is to keep it edible, I just peeled it like I normally do, and sliced the peels up into approximately 1/2 inch wide strips.  I thought they were perfectly presentable.  As long as they're fairly close to bite-size, you should be good

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Place all of your grapefruit peels in a saucepan with enough cold water to cover them by about an inch, and bring it to a rolling boil.

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Drain all the water off.  It is very important that you get rid of all the water, because it absorbs a lot of the bitterness from the peels.

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Repeat this process three more times.  You should have boiled and drained the peels four times by this point, and they will look something like this:

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Finally put them back in your pan, with half a cup of sugar and, again, enough water to cover them by about an inch.  This time, simmer for about 2 hours.  After the simmering, your syrup will be thick, about the consistency of the syrup you find in canned fruits.  Let the peels cool in the syrup.*

If, for some reason, you're stopped in the middle of the process, like I was when I was taking these pictures, you can store your peels in an air-tight container with that syrup for up to 2 or 3 weeks.

When you're ready to serve your grapefruit peels, whether right after cooking, or after storing for a few days, take them out of the syrup (if you hate having sticky hands as much as I do, you can use a fork for this step) and let them dry for a few hours on a wire rack with a cookie sheet under it to catch the syrup that will drip off.

Make sure you put them on the rack peel side up, since the pith will hold a lot of syrup, which won't drain off if you leave it facing up - I didn't learn this from experience or anything...

After they've drained for a few hours, put about a 1/4 c of sugar in a soup bowl and roll the peels around in it about 4 or 5 at a time.

You can store them in an air-tight container for about a week, but if you're anything like me, they certainly won't last that long!  Eating these things is kinda like eating grapes or potato chips - eating one just makes you want another.
In the interest of full disclosure, they're not necessarily sweet like candy.  they do still taste like grapefruit, but kinda like when you eat grapefruit with sugar sprinkled on top.

The good news?  This is a treat that you'll most likely enjoy, but your kids most likely won't, so no guilt about not sharing.

*I think I made a mistake the first time I made these, and let them simmer too high.  The syrup boiled completely away before 2 hours was up, so I didn't really need to drain them much, and they were actually easier to coat in sugar, and much less messy that way...


  1. Essie, I got a chuckle out of the fact that your last post was about going "no sugar", and then this one requires almost a cup of sugar!

    1. Actually, my last post was about failing to go no-sugar, so, really, how appropriate to show just how far I have backslidden? ;)

  2. Haha! Good point Dad :) I guess processed sugar is back in your life Es!

    1. Yeah, but the last post was about that anyway, so this is just a little reinforcement :-P


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