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Holiday Preparations


Aunt Daisy's Candied Grapefruit Peel

Yields 16 - 4 oz. gift jars

4 cups Louisiana grapefruit peels
cup Kosher salt
1 cup water
2 cups sugar
& 6 cups sugar

Cut a bag of grapefruit (8 - 12) in half, juice and reserve for later use.

With a spoon, scrape the remaining fruit and pith away from the inside of the grapefruit peels. Cut the peel in thin strips (approximately 1/8th inch width), place in a bowl and cover with water. Add cup Kosher salt to the water and mix together with the peels. Allow to sit at room temperature for several hours or overnight. Drain and rinse thoroughly.

Put peels in a large, heavy saucepan and cover with water. Bring to a boil, drain and repeat 3 to have times.

Make a syrup of the sugar and water by bringing 1 cup of water and 2 cups of sugar (1/4 cup water and cup sugar for each cup of peel) to a boil. Add grapefruit peels and boil until all of the syrup is absorbed and the peel is transparent. As the pan begins to boil dry it will be necessary to stir the peels constantly with a spoon.

On a marble or other suitable surface, place long sheets of waxed or parchment paper covered with about 6 cups of granulated sugar. Turn the hot peel out onto the sugar and move about briefly to coat peels with the sugar. Allow to cool and dry then store in air tight containers.

Poppy is the host and executive producer of the weekly show, Louisiana Eats! Food personality, culinary teacher and author, Poppy Tooker is passionate about food and the people who bring it to the table.