grapefruit jewels

Candied Grapefruit

4                grapefruit pink with unblemished skins

3000g      sucrose

3000g      water

  1. Blanch grapefruit in clean boiling water 3 times, chilling them in an ice bath between blanchings. Cut each grapefruit into 4 wedges.
  2. Place the sucrose and water in a large pot, and place over medium high heat, whisking to dissolve the sugar. When the sugar is clear, add the grapefruit. Cook over low heat, maintaining a very low simmer for 4-6 hours. Replace water as needed, so the syrup retains its approximate ratio. The Grapefruit are done cooking when they are completely translucent, and have sunk to the bottom of the pot.
  3. When the grapefruit are finished cooking, transfer them to a cambro and store them in their syrup overnight.

Grapefruit Jewels

Candied Grapefruit


  1. Drain the candied grapefruit from their syrup, reserving the syrup for the bar.
  2. Cut the fruit from the peel, reserving the fruit for the bar. Trim the peel to a thickness of ¼ inch.
  3. Dice the candied grapefruit peel into 1/8 inch pieces. Toss in sucrose, until coated evenly, and transfer to a sheet pan lined with parchment.
  4. Dehydrate the candied grapefruit for 3 hours, then transfer the speed rack to cool. When cool, gather the grapefruit jewels and store in a deli in the pantry.