Comments on: candied grapefruit peels

By: citybohemian

citybohemian — Sun, 14 Mar 2010 21:03:26 +0000

sorry it was bitter.
when i made them years ago from grapefruits given to us from a neighbor, they were delicious and not bitter.
just like some grapefruits are deliciously sweet and some are not edible, i think you have to have the right kind of fruit for it to be candied sweet…

it can be that you boiled it too many times… i used ones without pesticides and didn’t do all that work, unfortunately don’t have the recipe but when i followed the proportion it worked out fine. 2nd time i tried, i wasn’t so meticulous with the measures and it became gooey and not quite candy-like.

thanks for wonderful pictures & posting… i shall try again next week or so. :)

By: Rachel

Rachel — Sun, 28 Feb 2010 20:19:57 +0000

I’ve used a slightly different technique that hasn’t let me down yet. I cover the peels with cold water and boil. I rinse ‘em in cold water, cover in cold water and boil again. Drain and repeat a third time and then cut into thin strips. Then I pop ‘em back in the pot and add 1 1/2 cups of sugar for each grapefruit. I DONT add any water, but turn the heat to medium high and stir until the sugar liquifies. There’s always been enough water in the boiled peels that I don’t need to add any more. Once the sugar liquifies and bubbles I stir constantly for 20 minutes. Then I roll ‘em in sugar and dry them on foil. Just did it again this morning and they taste great.

By: Amy

Amy — Tue, 23 Feb 2010 19:43:18 +0000

I’m very new to your blog and very late to this thread, but as an avid citrus-candier, had to throw in my 2 cents. I have made these many times (used to work as a pastry chef), and I’ve never removed the pith. To the contrary, I’ve found that the thicker I slice them, even including a small bit of the flesh, the more delicious and juicy the finished peels are. The secret, as Chris notes above, is to cook them quite a long time at a low temp in the syrup, then let them sit overnight. Sometimes i refresh the syrup when i see it getting low. Basically, it’s a two day process. But the finished product renders plump, juicy, tart peels, no bitterness at all. Happy candying!

By: Shiri

Shiri — Tue, 02 Feb 2010 12:38:08 +0000

Hi, first I just want to say that i just entered your site for the first time and it’s really cool :)!
I’m trying to make candied pomelo (I think that’s how it’s called in english) peels… I heared it’s really yummy and decided that I have to try it. I was also told that I need to remove the pith first. also, there are some recipies that say you should leave it inside a bowl with water for 3 days and exchange the water every few hours, then after doing that you need to boil it in water once and wash it again…maybe that’s the deal with grapefruits as well?…
Good luck :)!

By: littlebojangles

littlebojangles — Sun, 31 Jan 2010 14:53:34 +0000

Don’t give up on candied rinds! Try buddha hand fruit (citron). It’s wonderful!

By: Broo

Broo — Mon, 25 Jan 2010 04:09:35 +0000

Here is another recipe that avoids bitter pith syndrome http://chompit.wordpress.com/2010/01/25/save-those-peels/

By: Sarah Jumel

Sarah Jumel — Mon, 21 Dec 2009 00:02:08 +0000

I have made this several times. Your best bet is to boil the grapefruit several times, at least once with salt. Then, when the pith is no longer white but pinkish, it will be EASY to remove with a spoon. You don’t have to be crazy obsessive and get it all, it won’t be too bitter. I have considered leaving it on and just boiling it all with sugar, but I lost my nerve. The peels swell up in the water, and so does the pith. I cooked it with a couple of teaspoons of tapioca flour to make it more gummy. I’m going to try rice flour that way too (not cornstarch though. That just seems wrong . . . )
To make it prettier, buy one white grapefruit, you’ll get a nice combination of colors.

By: Acme

Acme — Fri, 20 Nov 2009 14:18:40 +0000

I just discovered your website and I’m in the process of catching up…as for the simple syrup used in this recipe, don’t throw it out, use it in teas and other sweets. Well, at least with to simple syrup used for orange peels. I’ve tried making the candied grapefruit peels but have had little success. It just comes out way too bitter; I’m planning on using the tips offered by others on your site for a better tasting candy. Love this site!

By: Martyna

Martyna — Thu, 01 Oct 2009 12:07:27 +0000

I made these last night according to larochelle’s recipe, more or less (my citrus peels were already sliced&a bit dry when I set out to make them, so I had to keep them in plain hot water for longer to soften up&remove the pith). The lemon & orange peels are great, the grapefruit… are good. Maybe my slices were still too thick, or my grapefruits were the more pesticide-y kind. Anyway, they’re quite good up to the moment when you swallow, and then they leave this bitter feeling at the back of your throat.

Good God, I’ll shut up now. So much cooking TMI! But maybe it will help somebody, somewhere :P

By: Nicole

Nicole — Wed, 16 Sep 2009 03:48:53 +0000

Man, never realized it, but it is awesome living in South Texas. The grapefruits are amazing and the Fredricksburg peaches? Superb.