Glacéd grapefruit rind

Recipe from: 16 September 2014
recipes, grapefruit, peel

Ingredients 3
Servings 2


Serving Change
  • 2
    grapefruit, quartered
  • 360
    castor sugar
  • 1
    vanilla pod (optional)


Remove the flesh of the grapefruit and slice the grapefruit skin quarters into 1 cm x 5 cm strips. Use a sharp knife to remove the white section so only the rind is used. Heat water in a small saucepan and bring to the boil. Add the strips of grapefruit rind and simmer for 1 minute. Drain the strips and repeat the process twice more, using fresh water each time. Pat the strips dry with paper towelling.

Place 300 ml (1 1/5 c) castor sugar and 250 ml (1 c) water in a saucepan and stir over low heat until melted. Add the grapefruit strips, bring to the boil and reduce the heat. Simmer until the strips are completely dry and glossy and most of the water has evaporated. Remove the strips with a slotted spoon and drain on a wire rack over a baking sheet. Heat the oven to 100 ºC and dry the strips for 30 minutes. Remove from the oven, cool slightly and roll the strips in the remaining 60 ml (4 T) castor sugar. Store the strips in an airtight container until just before serving.
Makes about 40 strips.

Recipe reprinted with permission of You.

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