Mixed Peels 🍊🍋🍈

Unsweetened Mixed Peel 

Ingredients 

Peels from

• 2 grapefruits

• 2 Meyer lemons

• 5 oranges

• 1 mandarin

4 cups sugar

4 cups water

A large pot

Method

⭐ Step 1: Wash & Peel

Wash all fruits well (grapefruit + oranges are usually waxed).

Remove the peel in big sections:

Score into 4–6 pieces

Peel off

Trim excess fruit if needed

Slice peels into:

Small cubes (classic mixed peel)

or

Thin strips (easier for beginners)

⭐ Step 2: Remove Bitterness

Because you’re working with grapefruit + lemon + orange, this step matters.

Put all peels together in a large pot.

Cover with cold water.

Bring to a boil and boil for 2 minutes.

Drain.

Repeat:

3 times total for grapefruit-heavy batches.

Meyer lemon and mandarin are naturally mild and won’t overcook.

Taste a piece... it should be soft with no harsh bitterness.

⭐ Step 3: Make the Syrup

In the same (emptied) pot:

4 cups sugar

4 cups water

Stir to dissolve.

Bring to a simmer.

⭐ Step 4: Candy the Peels

Add all the drained peels into the simmering syrup.

Simmer on low for 45–60 minutes until:

Peels look glossy

Citrus colors brighten

Pieces turn slightly translucent

Syrup thickens slightly

Stir every 8–10 minutes to prevent sticking.

Tip: If it looks too dry, add ¼ cup water.

If too wet, simmer 10 minutes longer.

⭐ Step 5: Dry the Candied Peel

Use a slotted spoon to remove peel from syrup and place on:

Parchment, or

Wire rack

Let dry:

6–8 hours, or

Overnight for the best texture

Optional: Toss with a little sugar when they are tacky not wet.

⭐ Step 6: Mix

Once dry, combine all peel pieces together in a large bowl.

You now have homemade mixed peel with amazing depth from:

Grapefruit (slightly bitter, floral)

Oranges (sweet, classic)

Meyer lemons (bright & perfumed)

Mandarin (soft + sweet)

⭐ Storage

Airtight jar at room temp: 2–3 months

Refrigerator: 6 months

Freezer: 1 year

Keeps BEST when lightly sugared

🍰 Bonus: Save the Syrup!

The leftover citrus syrup is gold. Use it in:

• Tea
• Sparkling water
• Cakes (brush on top)
• Iced tea
• Ginger ale mocktails
• Pancakes/waffles

It stores in the fridge for 4–6 weeks. 

Mixed Peels prepped for storage!

Bon appetit!

You may also be interested in this:

Jamaican Fruit Cake Recipe

Chocolate Chip Banana Bread w. Pumpkin Seeds

Maple Chocolatey Pumpkiny Banana Bread!

Ingredients

2 overripe bananas (mashed)

1/3 cup melted butter or neutral oil

1/3 cup pure maple syrup

1 large egg (or flax egg if vegan)

1 tsp vanilla extract

1/2 cup milk (or plant-based milk)

1 tsp baking soda

1/2 tsp cinnamon (optional but recommended)

Pinch of salt

1 1/2 cups all-purpose flour (or white whole wheat for healthier option)

1/3 cup pumpkin seeds (plus extra for topping)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

2. In a large bowl, mash the bananas with a fork until smooth.

3. Stir in melted butter, maple syrup, egg, vanilla, and milk until well combined.

4. Sprinkle in the baking soda, cinnamon, and salt, then mix in the flour until just combined. Don’t overmix!

5. Fold in the pumpkin seeds.

6. Pour batter into the prepared loaf pan and smooth the top. Sprinkle a few extra pumpkin seeds on top for crunch.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. (Check at 50 mins.)

8. Let cool in the pan for 10–15 minutes, then transfer to a wire rack.

Enjoy!