Time to Eat Healthy!!

Time to Eat Healthy!!

OK. I feel that I have fulfilled (and does anybody but me think that “fulfillen” would be a much better past participle for fulfill?) my promise not to talk about food. Because we are not counting the Circus Peanuts as food, and we are not counting Dee & Dee’s interview as being about food even if chocolate may have come up:

BIOP chocolate

so…that means it has been…one, two, three, FOUR posts since I talked about food. THAT’S ALMOST TWO WEEKS.

So. I am DUE. AND, in reaction to the whole Circus Peanuts disaster, I have been making the most SUBLIME HEALTH FOOD, and I feel I should share it with you, because it is SO easy and SO good.

Now you may remember the last time I worked with grapefruit peel, in my attempts to recreate a rare favorite from a favorite Parisian chocolatier. And I can only apologize to poor Corey at Tongue in Cheek who won some of those efforts. She was kind, she spoke of Hevin, but…Corey IS kind. But now I sadly recognize the inferiority of her prize.

Now I have learned the true way to make candied grapefruit peel, and it is fun and delicious, and so, without further ado:



Peel 1-2 grapefruit with a vegetable peeler.

Trim to elegance, so it doesn’t look like my chocolate medusas.

Put in saucepan, cover with cold water, bring to boil. Pour out water, rinse, cover peel with cold water again, bring to boil again. REPEAT THIS UNTIL YOU HAVE BROUGHT TO BOIL & RINSED FOUR TIMES. That sounds like a lot, but it only takes about 10 minutes.

Now, estimate quantity of grapefruit peel. For me, one grapefruit made about half a cup.

You want an equal proportion of these 2 sugar sources to the amount of grapefruit: granulated sugar and LIGHT corn syrup. So, for half a cup of grapefruit, combine 1/4 cup granulated sugar, 1/4 corn syrup. For a cup of peel, 1/2 cup & 1/2 cup. Etc.

Put all that in saucepan and add enough water to almost cover. Stir a bit.

Bring to simmer, let simmer until peels are translucent (still orange but no longer opaque). For me, this takes about an hour, but some recipes estimate up to 2 hours. You don’t need to watch it, but check on it once in a while just to make sure you haven’t set the heat too high and are burning the syrup to the bottom of the pan. Remember, JUST a simmer, not a full boil.

Drain. Roll in granulated sugar. (I have a suspicion this would work just as well the old-fashioned homemade donut way: put sugar in a paper bag and toss. But whatever your method, get granulated sugar all over it.)

Spread out on wax paper and allow to dry for a few hours or overnight.


1) Eat it just like that. Excellent source of vitamin C and much better for you than Circus Peanuts. Much better tasting, too.

2) Dip in melted chocolate (melt the chocolate with a little butter) for chocolate covered grapefruit peel. YUM, YUM, YUM. And so easy.

3) Use it to decorate the Favorite Chocolate Tarte.


Recipe for the Favorite Chocolate Tarte to follow. UNLESS, of course, I decide to imitate a certain author and her pink socks or B.S.U.the.B.in.P story, in which case I will just use the chocolate tarte to lure you back in vain hope forever, torturing you.

I need a good NAME for the Favorite Chocolate Tarte. I am not good at titles. Any suggestions? If I had a good NAME, I could probably post the recipe.

It is good and easy and guaranteed to make you popular at parties. In fact, you might say that my entire social circle is founded on my ability to make this tarte. I would LIKE to say that it is founded on my charm and social graces, but, alas, no.

Chocolate. The doors it won’t open are probably better not passed through anyway.

  • Isn’t making candied peel sooo easy. Ohh I could kill for that tarte !!!! Clarice

    May 2, 2007 at 10:31 am
  • So does candied grapefruit peel taste grapefruit-y? Because I detest grapefruit (one of the very few fruits I dislike!) but the word “candied” makes me wonder if I could eat it.

    Doorway to Heaven Chocolate Tarte

    May 2, 2007 at 12:23 pm
  • Hmm. I think you might still like it, it is to the fruit what lemon zest is to lemon. But, you can do the exact same thing with orange peel (which is more common and more popular in fact). And I have to try it with lemon & lime peel at some point–in theory, that should work, too, but I couldn’t combine lemon or lime with chocolate so…I haven’t tried yet.

    Doorway to Heaven…hmm…I shall take it under consideration.

    May 2, 2007 at 12:32 pm
  • Why can’t you combine lemon or lime with chocolate? Is it a flavor preference or some other reason? Just curious. LA Burdick had little bags of these, and I believe they had candied ginger dipped in chocolate, too. AND I forgot to tell you they had French macarons, except they called them Luxembourghers, and I bought Chris and me each a chocolate one to try. I felt Smart ‘cuz I knew what they were all thanks to you. See the Good you do through your blog? This education is IMPORTANT.

    Please don’t tease us with the tart recipe. Is “Easy as Pie” Chocolate Tart too stupid? I’m thinking maybe it’s a little stupid.

    May 2, 2007 at 1:30 pm
  • What I really appreciate about this post is that you talk about eating healthy, then post a recipe that has a grapefruit dipped in equal parts sugar and corn syrup, then coated in more sugar. Im sure there is a life lesson in there somewhere.

    Chocolate does open many doors. But not without leaving behind a sticky brownish residue. Be smart. Lick your fingers first. 🙂

    May 2, 2007 at 2:14 pm
  • Lemon and lime, in my UNhumble opinion, don’t go with chocolate. Yes, I’ve tried the combo, but…I just don’t think it works. I don’t like the ginger chocolate thing either–did you try it? But orange or grapefruit…yum! OK, is it just me, or is Luxembourghers an ugly name for a beautiful macaron?

    Amy, you are so sweet! I got my chocolate mice. Thank you!!

    Dee!!! It is TOO healthy. Think of all the vitamin C. How could you doubt me on this one? And if you dip it in dark chocolate, why, you practically have all the vitamins and nutrients you need.

    May 2, 2007 at 6:16 pm
  • You’re welcome. 🙂

    I actually don’t like fruit and chocolate mixed, although I will go for a slight orange tinge every now and then. I didn’t try any of the chocolate-dipped stuff in the little bags, because I like my chocolate straight and unadulterated, or else mixed with coffee or espresso or hazelnut (as you know! Those were very good, by the way; I can’t remember if I mentioned that….)

    It is kind of a strange name. I asked for macarons, but I had to actually say Luxemburger because I got a blank look. But see, without you, I’d’ve been wondering if coconut was involved, to which I am allergic. Instead I got to try something new.

    May 3, 2007 at 8:45 am
  • I don’t like lemon with chocolate either, but one of my must-haves when I go to Key West is to go to the Key Lime Shoppe and get a slice of chocolate-covered Key Lime pie on a stick. Yum! 🙂

    May 4, 2007 at 12:13 pm

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