candied red grapefruit


Candied Red Grapefruit slices make a lovely garnish for desserts and are so addictively delicious, you’ll eat them for snacks too!

I made this batch to use as a garnish for the desserts at my fabulously “French” Mother’s Day Luncheon.  Using them on both desserts will also help carry out the tablescape’s PINK theme too.

Below I’ll show you how gorgeous these candied red grapefruit slices can be on my Pink Grapefruit Chiffon Cake with White Chocolate Buttercream Frosting and Chocolate Grand Marnier Pots de Crème. 



What kind of pan should you use?

This is one instance where the acidic qualities of citrus demand you stay away from cast iron or aluminum pans.  Choose a heavy-bottomed non-stick or stainless pan for best results.


  1. Wash and rinse the grapefruits.
  2. Using a mandolin or very sharp knife, slice the fruits as thin as possible while still keeping outside peel in one piece, discarding the ends.
  3. Bring 2 inches of water to a simmer in a large skillet. Add slices and let cook for 1 minute.
  4. Carefully scoop out grapefruit slices with a spider or slotted spoon. Immediately plunge into a large bowl containing an ice bath.
  5. In the same pan, combine water and sugar, and place over medium heat.
  6. Carefully remove slices from the ice bath and drain on clean kitchen towel.
  7. Once the sugar has completely dissolved, add the blanched grapefruit to the pan in a single layer.
  8. Gently simmer the fruit until it’s mostly translucent. Depending on the thickness of your slices, this process can take from 40-60 minutes.
  9. Check the fruit occasionally to make sure the syrup hasn’t evaporated too much and is not boiling.
  10. When finished, remove slices with tongs and place on a wire rack over a rimmed baking pan lined with wax or parchment paper.


candied red grapefruit slices

If you’re using the candied fruit for garnishes, it can be used after a few hours of drying time.

Or, toss the slices in granulated sugar and let dry completely before storing in the refrigerator in a tightly covered container.  Layer the candies between sheets of wax or parchment to keep them from sticking together.

If you want them purely for snacking, you can let them dry for up to 24 hours on the rack and then package and refrigerate.  Snack with abandon!



Make sure you keep the flavored citrus syrup, it’s a lovely pantry item that is produced by this recipe.  Here’s a few suggestions as to how to use it:

  • Add to summer beverages as a sweetener for iced tea, lemonade, etc.
  • Mix half-and-half with water and citrus pieces for lovely “party” ice cubes
  • Drizzle on top of cakes or ice cream for a flavorful topping
  • Replace the sugar in whipped cream with the citrus syrup and some zest for a delightful twist on your dessert topping
  • Use in place of honey in recipes for salad dressings and dessert sauces


MOTHER’S DAY DESSERTS – “French-Themed” Luncheon 


I’m sharing both my Pink Grapefruit Chiffon Cake and extra special Pots de Crème recipes. 

This light and fluffy chiffon cake has an incredible texture and comes out rich and moist. It turned out so lovely with three luscious layers, just aching for some PINK White Chocolate Buttercream Frosting. 

mother's day desserts

Now, for the second Mother’s Day Luncheon dessert, I knew any gaggle of women would be looking around, waiting for the chocolate to appear!  So as not to disappoint, I’ve also included a lovely Chocolate Grand Marnier Pots de Crème on the menu.  

It’s densely chocolate, with a hint of citrus that gives it a new level of sophistication.  In keeping with the party’s pink color-scheme, and the pink grapefruit cake, I garnished them with Candied Pink Grapefruit slices.  They are amazingly addictive, so be careful to save enough for your presentation!

I finished the Chocolate Grand Marnier Pots de Crème with a dollop of sweetened whipped cream and fresh mint.  Don’t they look lovely? And they taste even better!




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