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Learn how to make candied grapefruit peel with these simple instructions. Dipped in dark chocolate and coated in crunchy sugar, this candied grapefruit peel recipe works with oranges, limes, or lemons, too!
Why Make Homemade Candied Grapefruit Peel?
My chocolate-dipped candied grapefruit peel recipe takes the often-overlooked grapefruit rind and transforms it into a sweet and chewy treat. It’s a great way to combine bold citrus notes with the smoothness of chocolate, offering a creative and deliciously unexpected twist on this standard breakfast fruit. Candied citrus rinds keep well at room temperature for several weeks, so they make a lovely homemade gift, too.
Once you learn how to make candied grapefruit peels, the possibilities for using them are endless. They work nicely as a mix-in to cakes, cookies, chocolate bars, and ganaches; as a garnish for desserts; or dipped in dark chocolate, as I’ve done here.
This recipe is somewhat time-consuming, mostly due to lots of boiling and air-drying, but it’s actually very easy. The hardest part is waiting for the grapefruit peels to dry—if you’re anything like me, you’ll be itching to taste-test!
How to Make Candied Grapefruit
Making candied grapefruit peel requires just two ingredients: grapefruit peels and granulated sugar, plus water for blanching the peels and making the syrup.
Most of the time involved in this recipe is passive time—blanching the peels, simmering them in the sugar syrup, and allowing the peels to dry. (This candied grapefruit peel project is best reserved for a day when you have plenty of free time.) Drying the peels can take anywhere from two hours to two days, depending on the method you choose and the temperature and humidity levels in your home.
Making Chocolate Grapefruit Rind
I dipped my candied grapefruit rinds in tempered dark chocolate. However, you can substitute white or milk chocolate. Just be sure to use a high-quality couverture such as Callebaut, and not chocolate chips meant for baking. Good-tasting (and properly tempered) chocolate makes all the difference in this simple recipe.
If you don’t want to temper the chocolate, you can enjoy these candied grapefruit peels plain. Un-dipped peels can be eaten as a snack, added to other recipes, or used as a garnish.
Candied Grapefruit Tips & Tricks
Peel the grapefruit in large, even pieces. (If the pieces are too small or jagged, they will be difficult to slice into strips.) You can slice the peels as wide or narrow as you’d like. I’d caution against making them too skinny, however, or they may fall apart during the candying process. For grapefruit I like to slice the peels around 1/2-inch – 3/4-inch wide.
Keep in mind that the wider you slice your grapefruit peel, the longer it will take to dry. Very thin (1/4-inch) strips will dry in as little as 4-8 hours; wider strips may take 2-3 days. (For extremely wide strips, I recommend going with this quick-dry method.) I usually use a paring knife to peel the grapefruit, but if you find this tricky, you can use a citrus peeler to make the process easier.
When preparing your peels, don’t forget to remove the stickers from the grapefruit! They’re sometimes easy to miss, so take time to double check.
You’ll only need the grapefruit rind for this recipe, so save the fruit for breakfast, or make my citrus salad recipe.
Make-Ahead and Storage Suggestions
Remember to plan ahead. Drying the grapefruit rind (a must to achieve the signature crunchy outside, and chewy inside) takes time. You’ll need to allow at least eight hours, and possibly up to two days depending on the heat and humidity levels in your kitchen. (All drying times are approximate. Temperature, humidity, and draining method will all affect the drying time required before your grapefruit peels are ready to eat.)
These chocolate-dipped candied grapefruit peels are great for holiday gifting.They ship well and will last for 3-4 weeks at room temperature when stored in an airtight container, so they’re also perfect for mailing to out-of-town friends and family. I suggest packaging them in a pretty cello bag.
Other fruit-based candy recipes you might enjoy:
Simple Candied Orange Peel
Cranberry Jelly Candy
Strawberry Marshmallows
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Candied Grapefruit Peel
- Total Time: 2 hours (+ drying time)
- Yield: 20 1-inch wide strips 1x
Description
Candied grapefruit peel dipped in dark chocolate. This recipe works with orange, lime, or lemon peels, too!
Ingredients
2 large grapefruit
500 grams granulated sugar (2 1/2 cups, divided)
400 milliliters water (2 cups)
Good-quality dark chocolate couverture, for dipping (optional)
Instructions
Candied Grapefruit Peels:
Thoroughly wash and dry each grapefruit.
With a sharp chef’s knife, remove the ends of each grapefruit.
Carefully remove the peel from each fruit. Try to remove it in halves if possible. (Refrigerate the fruit and reserve it for breakfast or for use in another recipe; you will not need it here.)
Slice grapefruit peels into 1/2-inch – 1-inch strips, or as wide/narrow as desired. Keep in mind that the wider your strips, the longer they will take to try.
Add sliced grapefruit peels to a medium saucepan.
Fill pot with water, completely covering the peels. (Don’t worry if some of them float to the top!)
Bring to a rolling boil. Boil peels for 15 minutes.
Drain peels in a mesh strainer and rinse thoroughly with cool water.
Bring 400 grams (2 cups) sugar and 400 milliliters (2 cups) water to a boil in a medium saucepan. Stir until sugar has dissolved.
Add the blanched grapefruit peels. Reduce heat to low and simmer for one hour.
While peels are simmering, line a rimmed baking sheet with parchment.
Drain candied peels in a fine mesh strainer.
With tongs, transfer peels to prepared tray. (Be careful, they’ll still be hot!)
Toss in remaining sugar.
Allow to sit at room temperture, uncovered, for 1-3 days or until dry. (To speed things along, please see this candied orange peel recipe for a quick-dry oven method.)
Dipping the Dried Peels (optional):
Temper dark chocolate couverture of your choosing. My go-to is Callebaut 54.5% dark, but any good-quality dark, milk, or white chocolate would work nicely.
Dip a portion of each peel in the tempered chocolate. (If desired, you could also use an enrobing fork to cover the entire peel.)
Transfer dipped peels to a clean sheet of parchment to cool and allow the chocolate to set.
Store candied peels (plain or chocolate-dipped) to an airtight container at room temperature for up to one month. Do not refrigerate.
Notes
* You can slice the peels as wide or narrow as you’d like. I’d caution against making them too skinny, however, or they may fall apart during the candying process.
A good metal colander will come in very handy for this recipe.
The air-drying portion of this recipe will take 2-3 days. Be sure to plan ahead! To speed the process along, place tray in the oven on its lowest heat setting (ideally no warmer than 200° F / 93° C) for one hour, then turn the oven off, crack the door, and allow tray to remain in the oven until completely cool.
- Prep Time: 1 hour
- Drying Time: 1-3 Days
- Cook Time: 1 hour
- Category: Candy and Confectionery
- Method: Stovetop
- Cuisine: Sweets
