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recipe: candied fruit rinds

Published:
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Description

Don't throw out your rinds. Make them into candy.

Things you will need:
fruit rinds(I used grapefruit here but lemon rinds work nice too. the rinds on most oranges are too thin to use but you can try. If you want to candy lemon rinds, you’ll probably need a lot of lemons. you can freeze the rinds until you have enough. freezing them first doesn’t do anything to the taste/texture in this recipe, so just freeze them and save for delicious candy making.)
sugar
water

Step one: Take your grapefruits and throw ‘em into a pot of water and boil them for a good hour. Don’t take out the pith or membraney stuff before hand. It’s a lot easier to scrape them out if you boil them first.

Step two: After an hour, change the water and boil some more. It’s a good idea to change the water a few times if you’re using grapefruit because it takes out the bitterness. Boil them until the insides are soft enough so that you can hollow out the fruit to just the rind with a spoon.

Step three: Scoop out the innards until you get just the rinds. The pith (white part) is harder to remove so you may need to boil your rinds some more. As the rind boils, the pith swells up and becomes very soft and easy to remove. You want just the skin, which should be quite thin.

Step four: Once you have just the skins of grapefruit (with all the pith removed), rinse the rinds with cold water so you can touch them. Cut them into pieces using a knife. At this point, they should be very soft and easy to cut. I cut mine into 1/2” strips, but you can cut them into small squares, hearts, whatever you want but very thin strips and teeny pieces have a tendency to break off.

Step five: Put your sliced rinds into a saucepan with about 1 cup of water and 1/2 cup of sugar. Then turn it on to a rolling boil. As the water evaporates and the sugar melts, this will create a syrup. Boil the rinds in this syrup. They will become transparent and soak up the syrup. This is good. You want them to be very soft and very transparent.

Step six: Cover a cookie sheet with tin foil and a thick layer of sugar. Place the rinds on the sugar, making sure you pieces are laid out flat. Shake the cookies sheet until the sugar covers the rinds. You may have to turn them over to make sure both sides are evenly coated.

Step seven: Remove the pieces from the sugar and leave them to dry out on a flat surface for about 12/24 hours. Sure you can eat them straight away but the texture becomes crisper and more pleasant if you let them dry out longer.
Image size
2592x1944px 1.17 MB
Make
NIKON
Model
COOLPIX S570
Shutter Speed
10/5000 second
Aperture
F/2.7
Focal Length
5 mm
ISO Speed
80
Date Taken
Nov 30, 1999, 12:00:00 AM
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