Candied Grapefruit Peel

Preparation info

  • Difficulty


  • Yield: about

    1½ Cups

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I cannot fathom why candied grapefruit stands out in my mind as a great Southern specialty. I presume it is part of the American culture, nationwide, but it was very much a part of my life at home. Then again, my mother was a great candy maker.


  • 8 large grapefruit
  • cups water
  • cups sugar, plus more for coating the rind


  • Using a potato peeler, shave the rind off the grapefruit, in pieces as large but as thin as possible. Then cut the peel into thin strips. Cover with water, bring to the boil, and drain. Repeat the boiling process three times. The fourth time, cook the peel for 15 minutes after it comes to the boil. Drain thoroughly.
  • Combine cups sugar with cups water. Add the peel and cook over low heat, about 45 minutes, until the syrup has almost evaporated. Keep an eye out while the syrup cooks so the peel doesn’t stick to the pan and scorch.
  • Sprinkle a large tray with lots of sugar. Add the drained peel and mix until every piece is thickly coated. Dry on a wire rack. This will take a day (in dry weather).