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I used to think candied grapefruit peel sounded like something only fancy bakers made, until I actually tried it. Turns out, it’s ridiculously easy and way too good to keep to yourself. Imagine a mix between sour candy and sweet marmalade, but with a little sparkle from the sugar coating. That’s this recipe in a nutshell. It’s zesty, chewy, and basically sunshine in snack form.
So if you’ve got a few leftover grapefruits hanging around, don’t toss those peels, we’re turning them into the kind of treat that makes you feel like a domestic genius. I also happen to have amazing recipes for candied lemon peels and candied orange peels that you should try.
Table of contents
Ingredients You’ll Need
You only need a few simple ingredients to make this bright, citrusy treat, and chances are, you already have them in your kitchen:
- Grapefruit: You’ll need the peel from three large grapefruits. Look for Ruby Red or Rio Red organic, unwaxed in the produce section. Choose fruit that feels heavy for its size—it’ll be juicier and more flavorful.
- Granulated sugar: Adds sweetness and creates that glossy, candy-like coating. Feel free to swap with coconut sugar or date sugar if you prefer a healthier option.
How to Make Candied Grapefruit Peel
Making candied grapefruit peel is easier than it looks, and the results are sweet, slightly bitter, and bursting with citrusy flavor. Here’s how to do it step-by-step:
- Gently peel away the grapefruit skin, trying not to remove too much of the white pith. Slice peels into thin strips.
- Place the peel strips in a pot of water and bring to a boil. Drain and repeat this process 2–3 times.
- Combine sugar and water in a saucepan to make a syrup. Bring to a gentle simmer.
- Add the boiled peels to the syrup and cook on low heat until the peels turn translucent.
- Use a slotted spoon to transfer the translucent grapefruit peel onto a plate to slightly dry.
- Roll the peels in granulated sugar and enjoy a scrappy treat.
Recipe Tips
Dry before sugaring: After boiling the peels to remove bitterness, let them dry slightly on a rack before rolling in sugar. This helps the sugar stick evenly without clumping and keeps the peels beautifully glossy.
Bitterness control: If grapefruit’s natural bitterness feels a little too strong, blanch the peels two or even three times before candying. Each blanch pulls out more of that bitter edge, leaving you with a milder, sweeter bite.
Reduce stickiness: To reduce their stickiness, dry the peels on a wire rack overnight before coating in sugar.
Storage Tips
Once completely dried, store your candied grapefruit peels in an airtight jar at room temperature for up to 2 weeks, or in the fridge for longer freshness. If you live somewhere humid, add a little parchment between layers to avoid clumping together. If they happen to dry out from extended storage, you can revive the peels by soaking in hot water and use in baked goods or drinks.
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How to Use Candied Grapefruit Peel
Once you’ve made a batch of candied grapefruit peel, the fun really begins! These zesty, jewel-like strips can do so much more than just look pretty in a jar. Try these creative ways to enjoy them:
- Coat with chocolate: Dip half of each candied peel strip in melted dark chocolate to create a gourmet treat.
- Bake it in: Chop a few pieces and stir into muffins, like my Gluten-Free Banana Muffins.
- Garnish a drink: Stir in a drop of vanilla, almond, or even orange extract at the end of cooking for an extra layer of flavor to dress up a cocktail or a mocktail like my Non-Alcoholic Sangria.
- Mix into granola: Toss small bits into Healthy Granola or my Homemade Granola Bars.
If you make this candied grapefruit peel, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Best Candied Grapefruit Peel
Ingredients
- 3 grapefruit
- 2 cups sugar
- 1 cup water
- fine granulated sugar for coating
Instructions
- Slice both ends of the grapefruit. Cut the peel on each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. Keep some of the pith. Slice the peels into 1/4 inch wide strips.
- Boil the peels in a pot of water for 15 minutes. Drain in a colander, rinse and then drain again.
- Repeat the blanching process two more times to reduce the bitter flavor from the peels.
- Add 1 cup of fresh water and 2 cups sugar to a pot and bring to a boil, until the sugar is dissolved. Add the grapefruit peels on low heat and simmer for 45-60 minutes, until the peels become translucent.
- Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in a bowl of sugar or a ziplock bag with sugar in it and toss/shake to coat.
Notes
- Wash and scrub the peel well before slicing to remove any pesticides or wax.
- Slice evenly: Uniform strips help the peels cook and candy evenly. Aim for about ¼ inch thick.
- Double blanch for less bitterness: If your grapefruit is especially tart, blanch the peels twice before simmering them in syrup to mellow the flavor.
- Drying time matters: Let the candied peels dry completely before storing, this helps prevent stickiness and ensures that lovely chewy texture.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks!Common Questions
While candied grapefruit peel offers some nutritional benefits from the natural fiber and antioxidants in the grapefruit rind, it’s not considered a healthy food overall. The peels are simmered in sugar, which adds plenty of sweetness (and calories) along the way.
It’s best enjoyed in moderation as a fun, homemade treat rather than an everyday snack.
Yes, you can swap the granulated sugar for options like honey, maple syrup, or coconut sugar if you prefer more natural sweeteners. Each will slightly change the flavor and texture. Coconut sugar gives a deeper caramel taste, while honey and maple syrup add moisture and create a softer, less glossy peel. If using liquid sweeteners, start with a little less to avoid making the syrup too runny.
Ruby Red grapefruits are the most popular choice, they’re naturally sweeter and less bitter, which makes for a more balanced candied peel. However, white or pink grapefruit works too if you prefer a stronger citrus bite. Just make sure the fruit is fresh, firm, and unwaxed, since you’ll be using the outer peel directly in the recipe.
To make candied grapefruit peel less bitter, be sure to blanch the peels multiple times, 2 to 3 rounds in fresh boiling water helps remove most of the bitterness. For a brighter, more tart flavor instead, you can skip one blanch or finish the peels with a squeeze of fresh lemon or a sprinkle of citric acid before coating in sugar. This gives you more control over the final flavor profile based on your preference.
Candied grapefruit peels can last up to 2–3 weeks when stored properly. Keep them in an airtight container at room temperature in a cool, dry spot, this prevents them from getting sticky. For even longer freshness, you can refrigerate or freeze them in a sealed container for up to a few months. Just be sure they’re completely dry before storing to avoid clumping or mold.
