Candied Grapefruit Peel

Recipe by Bev I Am
READY IN: 55mins
YIELD: 45 strips




  • With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact.
  • Reserve fruit for another use.
  • Diagonally cut pieces of peel into 1/3-inch-wide strips.
  • Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat.
  • Boil 1 minute and drain.
  • Repeat procedure 4 times to remove bitterness.
  • Have ready a lightly oiled large rack set in a shallow baking pan.
  • Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved.
  • Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.
  • Turn out peel onto rack, separating pieces.
  • Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours.
  • Toss, a few pieces at a time, in superfine sugar, shaking off excess.
  • Cooks' notes: If sugar syrup begins to crystallize on peel, turn out of skillet immediately.
  • Peel will still be good but will have a different appearance and won’t need a sugar coating.
  • Candied peel keeps in an airtight container at room temperature 1 week or chilled 1 month.
  • If chilled peel becomes too moist, pat dry and reroll in sugar.