Candied Grapefruit Peels

1 Review
From: EatingWell Magazine Holiday Issue 1996

A fine cup of coffee and two or three of these bittersweet confections make a fitting conclusion to a holiday meal. The peels remain soft and full of flavor because they are made with the entire peel, including the white pith. The same technique can be applied to navel oranges.

Ingredients 72 servings

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Original recipe yields 72 servings
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  • 3 pink grapefruit
  • 1 1/2 cups granulated sugar
  • 2 teaspoons lemon juice
  • 1 cup coarse sugar, such as crystal or sanding sugar

Preparation

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  • Ready In

  1. Thoroughly scrub grapefruit with warm water and dry. Divide the peel of each grapefruit into 4 segments by inserting a sharp knife just to the flesh and making 4 equidistant longitudinal lines. Carefully peel back the quarters to remove the peel (including white pith) in one piece. (Reserve the flesh for another use.) Following the contour of the peel, cut each quarter into 6 or 8 lengthwise strips.
  2. Put the peels in a large saucepan and cover with cold water. Bring to a boil, blanch for 1 minute and drain. Repeat 2 more times.
  3. Combine granulated sugar, lemon juice and the blanched peels in a large saucepan. Cook over low heat until the sugar dissolves, stirring occasionally. Simmer, stirring frequently, until nearly all the liquid has evaporated, 30 to 45 minutes. With tongs, transfer the peels to a wire rack and let cool for several hours.
  4. Spread coarse sugar in a shallow dish and roll each strip of peel in the sugar, shaking off excess.
  • Make Ahead Tip: Store in an airtight container, with wax paper between each layer, in a cool, dry place for up to 3 months.

Nutrition information

  • Per serving: 26 calories; 0 g fat(0 g sat); 0 g fiber; 7 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 6 g sugars; 1 IU vitamin A; 1 mg vitamin C; 2 mg calcium; 0 mg iron; 0 mg sodium; 2 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

Reviews 1

January 03, 2010
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By: EatingWell User
I have made this confection several times since Thanksgiving. The first time they were a little hard, I liked it. The more you boil them the softer they become, I like them soft as well. I have shared my candy with my fitness minded friends and coworkers they prefer orange peel but were fascinated with the grapefruit as it was not as bitter as they imagined they would be. I use a chili pepper mix as my coarse topping. donna