Pastel Candied Fruit Peel Recipe


Difficulty LevelEasyHealth IndexAverage
DishMain Ingredient
Interest Group


 Grapefruit/6 oranges3 Large (Free From Blemishes)
 Fruit flavored gelatin6 Ounce (Any Flavor, Two 3 Ounce Packages Or 1 Package Of 6 Ounces)
 Water2 Cup (32 tbs)
 Sugar1 Cup (16 tbs)
 Cinnamon stick1 Large
 Whole cloves1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1643 Calories from Fat 7

% Daily Value*

Total Fat 0.85 g1.3%

Saturated Fat 0.13 g0.63%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 930.6 mg38.8%

Total Carbohydrates 410 g136.7%

Dietary Fiber 11 g44.1%

Sugars 346.8 g

Protein 20 g40.2%

Vitamin A 41.6% Vitamin C 492.9%

Calcium 16.3% Iron 7.5%

*Based on a 2000 Calorie diet


1. Cut grapefruit in halves. Squeeze out juice, strain, and use as desired.
2. Cover grapefruit rinds with water in a saucepan. Cover pan and bring to boiling. Boil 15 minutes; drain. Using a spoon, carefully remove any remaining pulp and white membrane.
3. Using scissors or a sharp knife, cut the peel into thin strips, about an inch wide, or cut into fancy shapes using hors d'oeuvres cutters. Place in a saucepan and cover with water. Boil, covered, 15 minutes, or until easily pierced with a fork. Drain.
4. Mix gelatin with 2 cups water and 1 cup sugar in a heavy 10-inch skillet. Add the fruit peel and spices, stirring to coat with the syrup. Bring to boiling. Reduce heat and continue cooking, stirring occasionally, until peels are translucent and syrup is almost absorbed (about 50 minutes). Remove from heat.