Introduce a delightful twist to your snacking options with homemade candied grapefruit. This treat is favored for its luminous, glass-like appearance and the refreshing zing of citrus. Perfect for enjoying on a warm day or serving at gatherings, candied grapefruit peels offer a sweet, tangy taste that’s a joy to make and eat. Although the candying process is time-intensive, the result is a deliciously chewy delicacy that can be savored plain or dipped in chocolate.
Ingredients:
- 12 fresh Pittman & Davis Rio Ruby™ Red Grapefruit
- 3 quarts of sugar
- 1 cup of salt
- Water, for boiling and soaking
- Optional: Chocolate, for dipping
Equipment:
- Slow cooker
- Large, heavy saucepan
- Candy thermometer
- Baking sheets
Directions:
- Carefully peel the grapefruits, removing the flesh (save it for another use such as compote or sorbet) while keeping the white pith intact. Cut the peels into 1/2-inch wide strips, about 3 inches long.
- Place the grapefruit strips in a large bowl of water to soak overnight, which helps to reduce bitterness.
- Drain the soaked peels. Cover them with cold water in a large pot and bring to a boil. Drain and repeat this boiling process three times to cleanse the peels thoroughly.
- After the third boil, fill the pot with fresh water and add sugar at a ratio of 5 parts sugar to 4 parts peels. Bring the mixture to a boil to create a syrup, then simmer, ensuring all peels are coated.
- Transfer the syrup-coated peels to a pre-heated slow cooker set on high. Cook for 4 to 8 hours, until the peels reach the “soft ball” stage as indicated by a candy thermometer.
- Spread the candied peels on baking sheets and bake in an oven preheated to 175 degrees Fahrenheit for several hours until they are fully cured and have a chewy texture.
- Optional: Dip the cooled candied peels in melted chocolate for an added flavor twist.
