Candied Grapefruit Peel


Preparation info

  • Difficulty


  • Makes about


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Candied citrus peel is easy to make at home, and, no slight meant to lemons or oranges, grapefruit peel is my hands-down favorite. Fresh grapefruit juice is a bonus part of this project, which is best completed over several days.


  • 6 organic grapefruits
  • 3 cups sugar, plus more for storing the peel
  • 2 cups water


Wash and dry the grapefruits. Halve and juice them, reserving the juice for another time, then scrape out the pulp and discard it. Place the rinds in a large stainless steel pot, cover with 6 cups cold water, and bring to a simmer over medium heat. Simmer briskly until firm-tender, about 30 minutes. Drain, then repeat the process with fresh water. Turn off the heat and let the rinds cool in the liquid overnight (this allows them to soften without being overcooked).

The next day, drain and blot dry the rinds. Slice them into strips approximately ΒΌ inch wide and 2 inches long. Place the strips in a 2-quart stainless steel saucepan, add 2 cups of the sugar and the 2 cups water, and bring to a boil, stirring. Turn down the heat and let simmer until the strips become translucent, about 1 hour. Let cool to room temperature.

Carefully remove the strips (reserve the syrup for another purpose, such as in drinks or as a glaze for baked goods) and spread them out on a metal rack set over a baking sheet. Let dry overnight.

Toss the grapefruit peel with the remaining 1 cup sugar to coat. Store, packed in the sugar, in the refrigerator.