Candied grapefruit peels: 5 best recipes - how to make candied grapefruit peels at home

Candied grapefruit peel boiled with salt

• grapefruit peels - from 3 pieces of medium size;
• granulated sugar – 1.5 cups;
• citric acid – 1/3 teaspoon;
• water – 2/3 cup;
• table salt – 4 teaspoons.

Remove the crusts from the grapefruit and, without chopping, pour cold water. The volume of liquid should be approximately 1.5 - 2 liters. Add a teaspoon of salt to the water and boil the contents of the pan for 10 minutes. After this, the water is drained and the crusts are washed under running water. The procedure of boiling in salt and washing in water is repeated 4 times. The brine solution helps remove bitterness from the zest.Of course, you won’t be able to get rid of it completely, but it will completely soften the bitter taste.

The pieces, boiled and washed for the last time, are lightly scraped from the inside with a teaspoon, removing approximately 1 millimeter of pulp. Then the peels are cut into strips 10 millimeters wide.

Combine water and sugar in a small saucepan and boil the syrup. After the crystals have dispersed, grapefruit peels are dipped into it and simmered over low heat for about 30 minutes. During this time, the syrup will thicken and the peel will become transparent. At the very end of cooking, citric acid is added to the syrup.

Hot candied fruits are dipped in sugar or left without sprinkles.

Dry candied fruits at room temperature or in the oven at minimum temperature and the door ajar. You can also bring candied grapefruit rinds to readiness in an electric dryer for vegetables and fruits.

Candied peels cooked with apple juice and cinnamon

The procedure for preparing such candied fruits differs from the previous recipe in that instead of water to prepare the syrup, apple juice is used and cinnamon is added as a flavoring to taste.

Candied fruit from soaked grapefruit peels

• grapefruit peel - from 2 to 3 medium citrus fruits;
• granulated sugar – 1.5 cups;
• water – 250 milliliters.

The collected fresh peels are placed in an enamel bowl and filled with cold water. The container is sent to the main compartment of the refrigerator for 3 days. Every 12 hours, the water is drained and replaced with fresh running water.

After the specified time has passed, in order to get rid of most of the bitterness, the peel is filled with water and brought to a boil. After this, the water is replaced with fresh water and boiled again. This procedure is repeated 4–5 times.

The peels are dried on a sieve and cut into wide strips. The slices are transferred to a bowl with boiling syrup and cooked until the liquid has almost completely boiled away. At the same time, the crusts become translucent, and the liquid is viscous, like honey.

The finished candied fruits are rolled on all sides in sugar or powdered sugar and sent to dry.

Quick candied fruit recipe

• grapefruit – 2 pieces;
• powdered sugar – 800 grams;
• water – 1 liter.

The grapefruit is cut into pieces and the peel is removed. The crusts are immediately cut into small pieces and placed in boiling water. After the liquid with fruit boils again, remove the peels and boil fresh water again. This manipulation is carried out 4 times.

Dissolve 600 grams of powdered sugar in a liter of water. Add sliced ​​grapefruit peels to the boiling syrup and cook them over medium heat for 30 minutes.

After this, the pieces are removed with a slotted spoon and thoroughly rolled in the remaining 200 grams of powdered sugar.

Watch the video recipe from the “Culinary Video Recipes” channel about a simple way to prepare candied grapefruit peels

Colored candied fruits

• grapefruit – 1 piece;
• sugar – 60 grams;
• water – 70 milliliters;
• food coloring.

Grapefruit peels are cut into wide strips and placed in boiling water. Cook the crusts for 20 minutes. After this, the water is changed and boiled again for the same amount of time. This procedure must be carried out 4 times.

A dye of any shade is dissolved in a small volume of water and candied fruits are placed there. Cook the crusts over low heat for 15 minutes.

After this, the coloring liquid is drained, and sugar and 70 milliliters of water are added to the slices. Boil the contents of the pan until the liquid has completely evaporated.

Ready candied fruits are dipped in sugar and dried.

Food coloring can be replaced with natural beet juice or turmeric.