Maple-Candied Grapefruit Peel

Fruit Desserts / Recipes with Maple Flakes / Recipes with Maple Syrup

Recipe — Maple Candied Grapefruit Peel
48 portions
Metric Imperial


  • 3 medium pink grapefruit
  • Water, as needed
  • 3 cups maple syrup (preferably dark syrup for its robust flavour)
  • 1 cup water
  • 4 oz dark 70% chocolate
  • Maple flakes


  1. Divide each grapefruit into 8 sections.
  2. Gently remove the peels. Keep the fruit flesh for later use.
  3. Use a thin blade knife, remove and discard the white membrane, then cut the peels in two.
  4. In a large casserole, poach the peels in water for 30 minutes, drain them and put back in the casserole.
  5. Add maple syrup and water, and bring to a boil. Reduce heat, and gently simmer, uncovered, for 2 hours, until the peels become translucent.
  6. Remove from heat and let cool. Drain the peels in a strainer.
  7. Melt chocolate in a double boiler and coat half of the peels in it.
  8. Transfer them onto waxed paper and sprinkle with maple flakes.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.