Candied Grapefruit Peels

How to make Candied Grapefruit Peels.


These were always among of my grandmother’s favorites. When I was a youngster, I liked everything about them, from the fragrant peels to the soft, moist interiors to the gritty feel of the crystallized sugar covering on the outside. I still adore everything about them.

Don’t bother keeping the thin peels off the grapefruit if you want the best results. Grapefruits with thick skins and an abundance of white pith should be used.

This thick, white, sponge-like layer, which is often thrown away because it is unpleasant and unappealing, is precisely what you want for this recipe even though it is typically rejected. The process of candying also removes any bitterness that may have been there.

Do not be discouraged by the fact that making candied grapefruit peels takes a number of hours; the majority of that time is spent doing nothing, and the finished product may be stored at room temperature forever once it has been prepared.

It is possible to store it successfully at room temperature, and the fact that grapefruits are in season throughout the late autumn and early winter months makes this an ideal present to send during the holiday season via regular mail.


  1. Peels from 4 big grapefruits
  2. Water-Water
  3. 3½ cups sugar, split


  1. It is not necessary for you to go out of your way to get grapefruit specifically for this recipe. Simply consume some of them or squeeze some of them into juice, and store the peels in a bag or a container that is airtight in the crisper drawer of your refrigerator until you have enough for this recipe.
  2. You have up to three weeks to gather the peels by storing them in the refrigerator, during which time they will remain edible. Before storing the peels or continuing with the procedure, you should use a spoon to remove any pulp or membranes that may be present.
  3. Since it’s probable that you cut your grapefruits in half before eating them or juicing them, you’ll begin with the peels of eight grapefruit halves as your beginning point. These should be sliced into strips with a width of half an inch and a length equal to the diameter of the grapefruit half.
  4. Put the pieces of grapefruit peel into a large nonreactive pot (no aluminum, copper, or non-enameled cast iron, which could cause the preserve to aluminum, copper, or non-enameled cast iron, which could cause the preserve to discolor).
  5. Bring the pieces of grapefruit peel to a boil over medium-high heat, stirring frequently. 5. Reduce the heat to low and simmer for 30 minutes. Add sufficient water to cover the strips of peel by an inch with the liquid (the peels will float; push down on them with a spoon to estimate the necessary water level).
  6. Over high heat, the water should be brought to a boil. When the water comes to a boil, remove it from the heat and pour it over the grapefruit peels in a colander.
  7. After the grapefruit peel slices have been drained, place them back into the saucepan, and then cover them with water once more. Repeat the process of bringing the water to a boil over high heat.
  8. After the water has boiled, take the peels from the heat and place them in a strainer. Carry doing this procedure of boiling and draining two more times (for a total of four times).
  9. Put the peels back into the pot a fifth time after you have already drained them each time they have been cooked. Add two and a half cups of sugar to the mixture, along with enough water to cover the ingredients by the same approximate inch as previously.
  10. Do not let the ingredients to come to a full boil when cooking them over medium-high heat; instead, bring them to a simmer.
  11. Regular stirring will assist in the sugar’s dissolving. As soon as the sugar has been fully dissolved, reduce the heat to a low setting and boil the peels for two hours without covering the pot.
  12. After being cooked in the syrup for a while, the grapefruit peels will become quite pliable and transparent. They should be allowed to reach room temperature while still being submerged in the syrup.
  13. If you feel the need to take a break from your endeavor of making candy out of grapefruit peels, now is the perfect moment to do so: If you soak the peels in the syrup and preserve them in the refrigerator, you may keep them at this stage for up to three weeks.
  14. Remove each piece of grapefruit peel from the syrup by removing it with tongs and placing it on a rack that is placed over a baking sheet. You won’t need any more of the syrup for this recipe, but given that it has a wonderful flavor, I highly suggest reserving some of it for use in other beverages (grapefruit syrup plus cold vodka is an excellent combination for a cocktail).

  15. Grapefruit peel strips should be allowed to drain and dry for a minimum of four hours and up to eight hours.
  16. Place one cup of sugar on a dish and spread it out evenly. Every piece of candied grapefruit peel should be rolled in the sugar until it is completely covered on both sides. Remove any excess with a quick shake, then place the strip of peel back on the rack that is placed over the baking sheet.
  17. Before storing the candied grapefruit peels, allow them to dry for an additional one to four hours. Instead of piling them up, arrange them in single layers with waxed or parchment paper in between each layer. This will prevent them from sticking together and becoming soggy.


You may use this approach to candy both smaller fruits like cherries and slices of bigger fruits like peaches and pears. On the other hand, citrus peels are used to make my favorite kind of fruit candy.

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