Candied Grapefruit Peel
Servings: 8
Candied grapefruit peel is a chewy bittersweet treat that's easy to make and a great way to use every part of your fruit. Enjoy as a snack, dipped in chocolate, or as a bright finishing touch for baked goods and cocktails.
Ingredients
- 3 grapefruit
- 2 cups sugar
- 1 cup water
- fine granulated sugar for coating
Instructions
- Slice off both ends of each grapefruit. Score the peel into 4 or more vertical segments, depending on the size of the fruit, and peel them off, keeping 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 drain again. Repeat the blanching two more times to reduce the bitterness.
- In a clean pot, bring the water and sugar to a boil, stirring until the sugar dissolves. Add the peels, reduce the heat to low and simmer until the peels are translucent, 45 to 60 minutes.
- Using a slotted spoon, lift out a few peels at a time and let the excess syrup drip off for a few seconds. Toss the hot peels in a bowl or zip-top bag of the coating sugar until well coated.
Notes
- Prep Tip: Scrub the grapefruit well before slicing to remove any wax.
- Bitterness Tip: If the peels still taste very bitter after three rounds of blanching, blanch them once more before simmering.
- Storing: Let the peels dry completely on a rack so they stay chewy rather than sticky. Store in an airtight container at room temperature for up to 2 weeks.
- Serving Ideas: Chop the peels into granola, scones or oatmeal, or dip them halfway in melted dark chocolate.
Nutrition
Serving: 4slices, Calories: 233kcal, Carbohydrates: 60g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.02g, Sodium: 2mg, Potassium: 131mg, Fiber: 2g, Sugar: 57g, Vitamin A: 1104IU, Vitamin C: 30mg, Calcium: 23mg, Iron: 0.1mg
