Candied Grapefruit or Orange Rinds

Écorces de Pamplemousse ou d’Orange Confites au Sucre

Preparation info

  • Makes About


    Tiny Candies
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

These delightful little strips of candied citrus rind are easy to make and are sweet, bitter, and sour all at the same time.


  • 2 grapefruits, or 4 navel oranges
  • 2 cups [400 g] granulated sugar


Cut the ends off the fruit just far enough in so you can see the flesh on each side. Set the fruit on one end and cut the rind and pith away with a knife, following the contours of the fruit so that very little flesh is left attached to the rind and very little rind is left attached to the fruit. (You can cut the fruit into wedges to use in a fruit salad