Grapefruit Peel, Citrus x paradisi, is from the same common grapefruit that many of us have had at breakfast for years. A subtropical citrus tree known for its semi-sweet to sour fruit, it is actually a hybrid that originated in Barbados as an accidental cross between two introduced species - the sweet orange (Citrus sinesis) and the pomelo (Citrus maxima), both of which were introduced to Barbados from Asia in the late 1600s.

A great time saver when it comes to baking or brewing, our Dried Grapefruit Peel (when rehydrated) is just as flavorful as freshly grated grapefruits. Our U.S. grown, top quality granulated Grapefruit Zest is made from the outer peel, and not the pith (the white part of the rind). The grapefruit peel is then minced and dried which captures all of the essential oils. The outer peel is the part of the grapefruit that contains the highest amount of oil, which is why it is used in baking.

When and Where to Use

Dried citrus zests, whether we’re talking orange, lemon, lime or grapefruit, are not a pour out of the bag replacement for a freshly zested piece of citrus. But, when used properly, you can bring the volatile and aromatic oils found in the skin of the fruit back to life and elevate numerous recipes. When combined with a bit of liquid, you’ll instantly recognize the floral and tangy aroma of grapefruit, as well as the sophisticated bitter flavor this fruit is known for.

When used in sweets, grapefruit zest adds a flavorful element to fresh berry fillings, creamy frostings and dried fruit compotes and custards. When baked, grapefruit mellows out a bit and when allowed to rehydrate in savory dishes it will lighten up a rich stew. It also adds a bit of zestiness to a stir fry or sautéed vegetables.  

You can also use dried grapefruit peel to make candy, jams and tea.

High quality grapefruit peel, along with orange, lemon and lime peel, are highly prized by brew masters when making summer ales and other types of beer.

Several of our brewers wanted us to bring in this Dried Grapefruit Peel, as it is a terrific substitute for orange peel in a Belgian wit. The dried peel retains much the grapefruit’s flavor profile which compliments beers hopped with a citrus character. We’ve also heard that grapefruit peel works well in IPAs and Saisons.

Grapefruit zest is bitterer than other citrus skins, but it can also be a surprising twist as a substitute in places where you would normally use dried lemon or lime peel.

Goes Well With

Grapefruit Peel pairs well with chicken, pork, cardamom, cinnamon, cloves, nutmeg and both hot and mild chile peppers.

Where It's From

Our Dried Grapefruit Peel comes from grapefruits that are grown in the United States.

Flavor Profile

Our Grapefruit Peel is very aromatic and has a robust citrus flavor with a bitter and slightly sweet flavor.

Storing Your Grapefruit Peel

Because of its high oil content, we recommend that you store your Grapefruit Zest in glass jars.

Helpful Hints

To rehydrate, add three parts water to one part peel and let stand for about 15 minutes. When using in its dehydrated form, use 1/3 of the amount of fresh grapefruit peel that the recipe calls for.

To get even more flavor during rehydration replace some of the water with real grapefruit juice.

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