Candied grapefruit peel

Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
249,998 14.1/5 for 29 ratings
Grade this recipe:

Last modified on: December 20th 2018

For 500 g, you will need:

Change those ingredients for: 250 g 500 g 1 kg 1 kg 500 g

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
21 min.1 day1 hour1 day 1 hour 21 min.
Keeping: Several weels in a closed container.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1 - 5 min.
Candied grapefruit peel : Photo of step #1
Get skins from 4 grapefruits , organic if possible, and clean to remove all traces of wax or other products from the skin, then rinse.

You should have 4 equal sized pieces of peel per grapefruit.

Stage 2 - 7 min.
Candied grapefruit peel : Photo of step #2
Cut each piece of peel into strips about 0.5 cm or ¼ inch wide.

Stage 3
Candied grapefruit peel : Photo of step #3
If you keep some flesh of fruits with skins because you have peel fruit completely, don't remove it, actually it's better.

Stage 4 - 12 hours
Candied grapefruit peel : Photo of step #4
Put these strips in a pan, cover with cold water and leave overnight.

Next day, change water and leave about 4 hours longer.

Note: We do that because we want to remove excessive bitter of skins.

Stage 5 - 4 min.
Candied grapefruit peel : Photo of step #5
After this time, drain peel strips and weigh them. Then put in a pan with their weight in sugar, and their weight in water (if possible filtered or mineral to avoid the chlorine taste).

Stage 6 - 1 hour
Candied grapefruit peel : Photo of step #6
Cook slowly over gentle heat, stiring from time to time...

Stage 7
Candied grapefruit peel : Photo of step #7
... until there is hardly any liquid left.

Stage 8 - 12 hours
Candied grapefruit peel : Photo of step #8
Spread out on a cooking parchment on a baking sheet.

Leave overnight or longer, until they become a bit firm (to your taste).

Stage 9 - 5 min.
Candied grapefruit peel : Photo of step #9
Then roll in a little caster sugar with a fork to coat them lightly.

Keep in an airtight container.


It's possible to use other citrus fruit: oranges, lemons, limes and clementines.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,317 Kcal or 9,701 Kj8 gr572 gr0 gr
116 %3 %54 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
128 Kcal or 536 Kj< 1 gr32 gr0 gr
6 %<1 %3 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Some recipes that use this recipe

Chocolate thins with toasted nuts
Chocolate thins with toasted nuts

A very thin disc of chocolate, topped with toasted nuts and candied grapefruit peel.
213,9954/5 for 19 ratings 2 hours 22 min.
Chocolate cream with a crunch, irish coffee mousse
Chocolate cream with a crunch, irish coffee mousse

This is a chocolate cream with chopped candied grapefruit peel and caramelized nuts added to give bit of crunch. The small pot of cream is topped with an Irish coffee mousse (flavours of coffee, fresh cream, sugar and whisky).
220,423 15/5 for 1 ratings 59 min.
Brioche royale
Brioche royale

Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
8,099 16 hours 47 min.

Calissons are a sweet from Provence - Aix-en-Provence is famous for them - made with almonds and candied fruit, covered with royal icing. This is a slightly simplified version, which is every bit as good.
102,581 53.3/5 for 3 ratings 1 hour 28 min.
Grapefruit moelleux
Grapefruit moelleux

The french love their "moelleux" — moist fondant cakes, often with a melting centre. These little mini-moelleux are flavoured with grapefruit. The grapefruit flavour is brought out fully by using a combination of juice, zest and candied peel.
8,8455/5 for 1 ratings 1 hour 7 min.
See all recipes that use it


Home made.

More recipes?

This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Mirlitons, Little caramelized peach tarts, Sweetcrust pastry (pâte sablée), Prune Far, Chocolate eclairs, ... All
Granulated sugarGranulated sugar: You can check-out other recipes which use it, like for example: Windfall apple jelly, Quince paste, Diamond biscuits, Windfall apple jelly, Galette Charentaise, ... All
GrapefruitGrapefruit: You can check-out other recipes which use it, like for example: Grapefruit moelleux, How to peel a fruit, Fresh fruit in sabayon, Chaud-froid of grapefruit, pineapple and lime custard , Pear, grapefruit and pistachio tart, ... All

Other recipes you may also like

[Warm scallop and cabbage salad]
Warm scallop and cabbage salad
This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.
10,1715/5 for 1 ratings 26 min.
[Chestnut cake]
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.
73,5625/5 for 1 ratings 53 min.
[Fruit crumble]
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
72,4574.0/5 for 20 ratings 1 hour 11 min.
[Caramelised apple pie]
Caramelised apple pie
Apple pie made with caramelised apples.
67,2444.3/5 for 18 ratings 1 hour 55 min.
Maybe this recipe will bring back memories.
63,8724.2/5 for 10 ratings 1 hour 4 min.

News list of

Sign up to receive the latest recipes (next batch due to be sent on 2020-04-12)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Your 1 comments or questions on this recipe

Follow this recipe (as 7 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page