Don't Throw Out Your Citrus Peels...
Eat them.

It all started last week when I chanced upon the sweetest, most delectable grapefruit I'd eaten in my entire life--and my life has been far from devoid of grapefruit.
Since then, I have been dreaming about grapefruit, ogling grapefruit on Pinterest, budgeting how many grapefruits I could buy with my quarters instead of doing laundry, salivating over recipes that celebrate grapefruit (like this grapefruit crème brulee....)
And eating candied grapefruit peel until my tummy hurts. Self-control is a wonderful thing, but it has no place next to grapefruit.
Next time you end up with citrus peelings, give this recipe a try.
Candied Grapefruit Peel
Slightly modified from Lost Recipes by Marion Cunningham
Slightly modified from Lost Recipes by Marion Cunningham
- One large grapefruit (or a handful of other citrus fruits)
- 2 cups sugar
- 1 cup water
- Wash and halve your grapefruit and scoop out the flesh (save it for later if you want; I just segmented and ate it right then and there.)
- Scrape out most of the pith. You don't want more than 1/8" left on the peel as it's pretty bitter. Cut your peel into strips about half an inch wide.
- Cover with cold water in a saucepan and bring to a boil. Boil for five minutes and drain. Repeat this 3 or 4 more times to taste. You're drawing out the bitterness.
- After the final drain, wipe out your pan, stir the sugar and water in it until it dissolves, and then add the grapefruit peel. Bring to a rolling boil, stirring occasionally, and then reduce the heat to simmer. If you have a candy thermometer, 230*F should do it. (+see note)
- Cook till the peels are translucent, probably 15 or 20 minutes at a simmer.
- With a fork, transfer the peels to a sheet of waxed paper to cool. Optional: if they're pretty sticky, you could roll them in more sugar.
+ If you're at a high altitude, you should test and see what temperature your water boils at and adjust accordingly. For example, I live at about 5000ft, and my water boils at 200* instead of 212* (at least, according to my candy thermometer!), so I needed to heat my sugar water to about 218* instead of 230*. If you let it get too hot, the sugar may get clumpy and crystalize.
What are your favorite spring-time treats?
What are your favorite spring-time treats?
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