Wait – don’t throw the peels of your Pittman & Davis premium citrus away when you’re preparing to eat the delectable fruit! There are lots of nutrition in the rind of most fruits, and it’s perfectly edible. Grated citrus peel adds zest to many recipes, but you can also turn the peels into a natural candy that’s all-delicious with no bitterness (the secret is to blanch the peels multiple times before sweetening them). They’re great on their own or dipped in melted dark chocolate for an elegant dessert chock full of health benefits.
- 1 Pittman & Davis Rio Ruby™ Red Grapefruit
- 2 Pittman & Davis Navel Oranges
- 2 Pittman & Davis Sunburst Tangerines
- 3⅓ c. organic granulated sugar, divided
- From top to bottom, score grapefruit peel in six equal strips and orange and tangerine peels in four equal sections with a small, sharp paring knife, being careful not to cut into the fruit. Remove strips from the fruit.
- Use paring knife to remove excess membranes on inner peels. Slice peels into strips (about ½” wide at center with tapered ends).
- Place citrus peel strips into a 3- or 4-quart saucepan; add cold water until just covered. Bring to boil over medium-high heat, then remove from heat and drain. Repeat this process twice more
- Put peels in a 3- to 4-qt. saucepan and add cold water to cover. Bring to a boil, then drain. Repeat process twice more (for a total of three times; this removes bitter taste from peels).
- Add 2½ cups water to saucepan and add 2⅓ sugar. Bring to boil. Once sugar has dissolved, return peels to pan. Reduce heat and simmer gently, stirring occasionally, until peels turn translucent and syrup begins to form bigger bubbles (about 1½ hours).
- Drain peels. (Syrup may be reserved as a topping for pancakes, waffles, or for other uses.) Place peels on a nonstick cooking rack set over a parchment-lined baking sheet. Allow to dry completely (about 2-3 hours).
- Toss peels in remaining sugar. Shake off excess sugar and store at room temperature.