Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This candied grapefruit peel is delightfully bittersweet and festive-looking. You can also dip the cooled rinds in chocolate. Will keep in an airtight container for several weeks, or in the refrigerator longer.

Recipe Summary

30 mins
1 hr 25 mins
1 hr
2 hrs 55 mins
5 1/2 dozen


Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point.

  • Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain.

  • Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour.

  • Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.

Cook's Note:

You can use white or pink grapefruit. I have had the best batches from grapefruit that has thinner, rather than thicker, rinds. The thicker rinds tend to stay very moist.

Nutrition Facts

79 calories; protein 0.2g; carbohydrates 20.3g. Full Nutrition