Candied Grapefruit Rind Recipe
Candy Some of this Winter’s Crop of Grapefruit Peel
After the fruit of the grapefruit has been eaten, what’s left – the peel and rind – is nearly half the entire fruit. It seems a shame to it throw away. Why not candy some and enjoy this treat while winter grapefruit crops are still at their best?
Candying grapefruit – or other citrus peel – is truly simple. The last cooking step as it draws to an end – the boiling down of the syrup until it’s gone – does require a close watch. But otherwise, this is an easy recipe.
Uncandied, grapefruit pith and zest (the colored part of the skin) is very bitter and impossible to enjoy eating. Candied, it is soft, slightly chewy, sweet-and-tart, and oh-so-flavorful. The bitterness is gone, due to the multiple boilings and changes of water that are part of the preparation.
Oranges, lemons and other citrus fruits can be candied in a similar manner. But grapefruit are so tempting because their rinds are so big and thick – just a couple of grapefruit can yield quite a candied bounty.
There may be health benefits attributed to the ingestion of citrus peels. In particular, grapefruit is a good source of pectin, and therefore soluble fiber. Grapefruit peels are being studied for possible benefits to those with diabetes, heart disease, and high cholesterol.
It is not clear how much peels candied in this manner still contain health-giving properties. It’s likely that some of their natural goodness is destroyed in the preparation process. However, given how delightfully strong they still taste and smell, it is clear that many powerful essential oils and other natural substances are still; it is in these that many of the health-giving chemicals are thought to be found. Therefore, candied peel should not be considered a food without nutritional value.
Candied Grapefruit Peel Recipe
- 2 cups peel (with zest and white pith intact), fruit and sections removed, cut in 1/2” slices
- 1/2 cup granulated sugar
- Extra sugar for rolling
Directions:
- Place the peel in a heavy saucepan with a lid. Cover with 1.5 cups of water, bring to a slow boil and simmer for 10 minutes. Drain the water, reserving the peel and return it to the saucepan.
- Again, cover the peel with 1.5 cups of fresh water, bring to a slow boil repeat as above.
- Repeat the boiling and draining a third time. Afterwards, take a small taste of a peel; if it is overwhelmingly bitter, repeat the boiling and draining a fourth time. Taste again; a fifth boiling may be required (generally, 4-5 boils is normal).
- Return the boiled peel to the saucepan. Add 1/4 cup of water and the 1/2 cup sugar. Bring to a boil, and continue until the liquid has been all boiled away and the peel is translucent, stirring occasionally in the process – more frequently toward the end. Keep an eye on the pan and lower the heat as needed to prevent scorching when the liquid is nearly gone. Make sure that the liquid is boiled away, or the pieces will not dry correctly.
- Allow the candied rind to cool just enough so it can be handled. Spread the slices out in a single layer on one or more racks or cookie sheets to cool and become mostly dry at room temperature. If it is desired that the pieces be straight in the end, then lay each slice out straight at this time, though this is only cosmetic.
- Once almost completely dry but still a little sticky, place some more granulated sugar on a plate and roll the pieces in it, coating all surfaces until the slices are no longer sticky. Allow these to dry further until they are fairly stiff.
- Store in single layers separated by waxed or parchment paper in a closed container in a cool place. Keeps for 1-2 weeks.
Additional Links
Grapefruit Two Ways: Honeyed Grapefruit Smoothie and Broiled Grapefruit with Brown Sugar
Grapefruit Essential Oil: The Properties and Use of Grapefruit Oil in Aromatherapy
Citrus peel extract shows benefits for diabetes
Citrus & Its Peel Linked to Weight Loss
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