It’s citrus season! Next to summer berries, grapefruit is one of my favorite fruits. I attribute this to the grapefruit diet fad my parents went on in the early eighties. We ate grapefruit morning, noon, and night and I became a lover of the sweet tart fruit at an early age. Oh diet fads, I’ve seen them come and go growing up — cauliflower, grapefruit, cabbage soup (ugh, that was the worst), attkins, supplements. The only good to come out of it was an understanding that you are what you eat. For example, a healthy natural well balanced diet = a healthy well balanced person vs. a cabbage soup diet = a grouchy hungry malnourished person who stinks because, lets face it, there’s going to be some flatulence there.
In the end we all need a little indulgence from time to time and these candied grapefruit peels are just that. Sweet, tangy, with a hint of cardamom, these candies are the perfect little treat in winter. Eat them alone or use them to put the final touches on cakes, cupcakes, or even a martini.
To make candied grapefruit you simply grab some, you guessed it, grapefruit.
There are two options to get to the peel. You can slice the grapefruit in wedges and carefully cut the fruit away from the rind with a knife (easiest) or slice the grapefruits in half and juice the grapefruit (you will still have to cut the remaining membrane away from the rinds). Mia, the resident 5-year-old, doesn’t drink juice often so a treated her to a glass. This made her day and I rocked the mom card.
Once you have the rinds in hand, slice them into strips.
Boil the strips in water for 10 minutes to remove the bitterness of the rind. Strain and simmer in a simple syrup until no syrup remains.
Dry for 6 hours…
Mix sugar and cardamom…
Then dust with cardamom sugar.
- 4 grapefruits
- 1 1/2 cups sugar plus 1 cup for dusting
- 1 1/2 cups water
- 1/2 tablespoon cardamom
- Slice the grapefruits in half and then into wedges. Cut the fruit away from the rind with a sharp knife. Save the fruit for a later use.
- Slice the rinds into strips.
- Bring a large pot of water (additional to the ingedients) to boil. Add strips and boil for 10 minutes. Remove the grapefruit strips and discard water. In the same pot, combine sugar and water and bring to a boil. Once boiling, reduce heat to medium-low and simmer. Add grapefruit and simmer for 15 to 20 minutes (amount of time will depend on the size of your pot) until there is no syrup remaining. Remove the grapefruit and allow to cool and dry on a cooling rack or parchment paper for 6 to 8 hours until no longer wet; they will still be tacky.
- On a plate, stir to combine 1 cup of sugar and cardamom. Roll the grapefruit strips through the sugar until completely coated. Shake off any access. Serve or store in an air-tight container.
by Meredith Steele