Candied Grapefruit Peel

"You can subsitute or add orange peel to this recipe. This is wonderful to have around the house at holiday time, to have on hand for guests or to wrap for to give as a gift. From Gourmet Magazine."
photo by ChefLee photo by ChefLee
photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
Ready In:
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.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. nott2339
    Great recipe with good directions. These little guys are addictive! Thanks for posting the recipe, Bev.
  2. ChefLee
    Fabulous recipe!! I had the best time making these!!! I always like to use the peel of citrus as well as the fruit part because it has so much flavor and I hate to waste it!! This is such a great holiday recipe too, I cannot wait to try this with oranges, limes, etc!!! I did all my boiling while I was doing other things in the kitchen so it was really easy and no hassle plus since the pot was already hot each time I drained it, it came to a boil faster the next time! I tossed mine in the sugar after four hours of drying, they worked perfectly!! These taste just wonderful, like grapefruit candy with a little sour bite. So beautiful too!!! I will definitely make these again, they will be a great garnish or ingredient to all sorts of dishes, thanks so very much for posting!!!
  3. Feej3940
    Edit: I have made this several times, both with grapefruit & orange peel. I just love it. My only change is to allow the peel to boil in the water for about 8-10 minutes instead of just 1 minute each time. I still repeat it 4 times. But that gets rid of so much more of the bitterness. Thanks again! ***My Mom sent us a box of grapefruit for our anniversary. This is one of the recipes I decided to try. Pretty good. I like to snack on just a couple every now & then(more than that & you burn your taste buds!) Now that all the work is out of the way, I may see if I can incorporate them into another recipe. Thank you very much for the recipe.


I joined when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
View Full Profile

Find More Recipes