Monday, October 14, 2019

Are Oranges High in Sugar?



A naturally sweet slice of orange
Sometimes, the moment is right for an elaborately prepared, rich meal. At others, what hits the spot is a hot, salty snack, or a sweet, luscious dessert.

But, really, is there anything more purely, naturally delicious than fresh fruit at its absolute peak? We’re not talking about some anemic, grocery-store fruit, but a piece of juicy, prime fruit, like our perfect Tangerines. Not only is it delectable, but we also know that we’re eating something that’s healthy for us.

But have you run into anyone lately who is trying a special diet that restricts carbs, or is even limiting fruit? Perhaps you’ve wondered about the sugar or carb content of oranges and other citrus fruit, or have been puzzled about the difference between fructose in fruit and as an added ingredient.

Let’s answer these questions.

What kind of sugar is in oranges?




The sugar in oranges (and other fruits) is fructose, a natural fruit sugar. This is not the same as processed, refined sugar that is added to foods like cookies, soda, and so on. Fructose is a natural part of the fruit.

Is fructose in fruit bad for you?


Unprocessed fructose that occurs naturally in whole foods, like fruit, is very different from added fructose in processed forms, like high-fructose corn syrup. It is just fine for us to eat! Nutritionists have no concerns about natural fructose we eat in fresh, whole, nutritious fruit.

Are oranges high in sugar? What about tangerines and grapefruit?


Oranges are low- to medium-sugar fruits.

  • One medium-sized orange contains about 12 grams of sugar and 15 grams of carbs.
  • One medium-sized tangerine contains about 9 grams of sugar and 11 grams of carbs.
  • Half a grapefruit contains about 9 grams of sugar and 10 grams of carbs.

What is the glycemic index of oranges?


Oranges have a low glycemic index of 40. This means that eating oranges does not cause your blood sugar to shoot up and then crash. Although oranges and other citrus taste sweet, they contain plenty of healthful fiber as well. Their natural sweetness takes a while to absorb, so we don’t get a sugar rush from eating them.

Because oranges have a low GI, they are a great choice for diabetics!

What are some other low-sugar fruits?


Berries, melon, and peaches are also lower in sugar, while apples, grapes, mangoes, figs and pineapple are somewhat higher.

But remember! None of this should be a concern unless you are diabetic, counting carbs, or on a special diet. In any case, most of these diets will allow fruit…especially lower-sugar ones like oranges.

Delicious and nutritious citrus salad
Fruits like oranges are really, really good for us in so many ways. Fruit contains fiber, vitamins and minerals, phytochemicals, and antioxidants, all of which promote good health and may prevent chronic illness and cancer. In particular, citrus is high in folate and potassium, making it a great choice for families.

Enjoy the natural sweetness of oranges without worries about sugar.

Want to be notified when we post more articles? Sign up for our mailing list!

Wednesday, March 6, 2019

5 Exotic Citrus Recipes You’ve Never Heard Of


Have you ever dreamed of traveling the globe? Want to visit South America, Asia, Europe, Australia, and Africa? Would you enjoy getting a warm welcome in every country of the world? Then we have some advice for you.

Try becoming an orange.

Yes, it’s true—oranges, lemons, limes, grapefruits and other citrus are shipped around all around planet Earth, and beloved absolutely everywhere. What’s more, they have a long and fascinating culinary history across cuisines.

While the first citrus trees are thought to have originated in China, bitter oranges spread to Italy and Spain way back in the 10th century. The sweet orange became popular in the 16th century, around the time when citrus was introduced to the new world. Soon citrus was being planted on trade routes around the globe.

This ensured a worldwide spread of these delicious fruits. Cultures around the world have been making citrus a part of their native cuisine for centuries!

While you’ve probably heard of some such dishes, like duck with orange sauce, today we wanted to dig a little deeper. Read on for some authentic citrus recipes from around the world that we think you may not know about.

Guyanese Pepperpot

Though located in South America, the country of Guyana is often considered culturally Caribbean. Pepperpot, a traditional Guyanese meat stew in spiced gravy, typically contains a significant amount of orange peel. It is interesting to me that pepperpot is traditionally eaten on Christmas, since citrus-flavored food is associated with that holiday in other countries as well. Here is a recipe for this intriguing dish.


Moroccan Orange and Cinnamon Dessert Salad

The North African country of Morocco grows a lot of oranges (said to be some of the best in the region) and its cuisine features many orange dishes. The combination of oranges, cinnamon, and orange blossom water is a traditional dessert in this cuisine. By the way, in Morocco, orange flower water is a symbol of good luck.

Costa Rican Orange Pudding

This simple thick orange pudding seems like an obvious idea, but I’ve never been served anything like it in this country—have you? It is traditional in the small Central American nation of Costa Rica. Costa Rica is a grower of oranges, and the county also enjoys orange flavors in pound cakes and raisin cakes. 

Persian Jeweled Rice (Jahaver Polow)

This stunningly beautiful and fragrant rice dish from the Middle Eastern country of Iran is known as “jeweled” rice. It’s often served at weddings, parties, and other festive events. Jahaver Polow features many nuts and fruits, including an abundance of candied orange peel (a central flavor in the dish). It would make a gorgeous addition to a holiday table. 

Tangerine Beef

When you think of citrus flavors and Chinese food, you may think of orange chicken, a sweet, deep-fried dish that can be a bit of a guilty pleasure for many of us. However, that dish is pretty Americanized and is not likely be found in mainland China. But this is not to say that citrus isn’t used in authentic Chinese cooking. One common recipe is Tangerine Beef, which used dried tangerine peel and features some of the same sweet and aromatic flavors as orange chicken. Here’s a recipe that American kitchens should be able to prepare.



If there’s one thing we know at Florida Fruit Shippers, it’s that you will never run out of new, fascinating, and delicious recipes to prepare with Florida citrus. Centuries of inventive cooks who came before us have ensured it! Of course, you can also just enjoy our fresh, juicy citrus straight out of the box. It’s honey tangerine season right now, and the fruit couldn’t be sweeter. Why not order a box today? Or, for a limited time, enjoy free shipping on our Spring Trio--Temple oranges, honey tangerines, and sweet ruby-red Grapefruit.



Want to be notified when we post more articles? Sign up for our mailing list!

Wednesday, February 13, 2019

Soothe Your Cold with Fresh Florida Citrus

I have two children in school. If you’re a parent, you know one thing that means: they’re constantly coming home with colds and other viruses.

While I love how my kids have enriched my world, this is not my favorite thing that they have “brought” to my life!

Like most of us, I sometimes turn to home remedies to try to soothe my cold symptoms and feel a bit better. And of course, I like to incorporate fresh, delicious Florida citrus when I do.



But does the vitamin C in citrus actually help prevent, cure, or shorten the common cold?

Well, this is a controversial question. Research has found that high doses of vitamin C may prevent colds in people with very strenuous and active lifestyles (marathoners, for instance).

It can also be helpful for people at higher risk of vitamin C deficiency. For instance, older adults and smokers fall into this category.

However, for more “average” people, it seems that increasing vitamin C probably doesn’t actually prevent colds.

But there is some good news. Increasing our vitamin C intake over the long term (like by eating delicious fresh oranges daily!) may slightly shorten the duration of the colds we get.

How much? Well...by about a day.

While this isn’t a huge difference, I personally will take it! Sounds like a good reason to increase citrus intake during winter!

Well, but what if you’re in the middle of a miserable cold and want some relief? Should you still try some citrus-based home remedies?

I think so! Most of them also involve heat (which helps soothe your throat and open things up), honey (which has antibiotic and antiviral properties), ginger (also antiviral) or other helpful ingredients. Sounds good, right?

Plus, they’re delicious and have stood the test of time. I don’t know about you, but I’m going to go with it.

So, here are a few citrus-based cold and flu remedies and treats to try the next time you’re under the weather. They may just help—and they certainly won’t hurt.



Honey Citrus Syrup

This is a simple process of slicing oranges, tangerines, clementines or other citrus, heating honey, and mixing the two together with spices or herbs. The mixture is then kept refrigerated and can be used in teas or as a natural cough syrup.



Immune Booster

Nothing fancy here—just a fresh vitamin C blast. This drink is made from pureed grapefruit, oranges, and kiwis, another fruit that is very high in C. This one is even better for you than juice, because the whole fruit is included and all the fiber is still in the drink.



Cold Remedy Tea

Have you heard about the healing powers of turmeric? I was familiar with this spice through its use in Indian cooking, but it has recently gained popularity in healing circles due to its anti-inflammatory and antioxidant qualities. I’ve tried turmeric when suffering from a cold and felt it helped. I definitely enjoyed it most mixed with orange juice, ginger, and honey, as in this hot tea!

Fire Cider

Are you the type of person who believes that when it comes to curing a cold, the remedy needs to feel a bit…extreme? Check out this Fire Cider, made from horseradish, garlic, ginger, hot peppers, herbs, vinegar, and yes, fresh oranges and lemons. If it doesn’t cure you, it might at least keep other people from accidentally kissing you and getting sick!


Send Some Sunshine

Is someone you love feeling a bit under the weather? (Maybe that person is you!) Why not send them a beautiful fresh box, crate, or basket of fresh Florida oranges, tangerines, or grapefruit? Picked at the peak of ripeness and bursting with sunshiny vitamin C, this gift is bound to perk your sniffly friend or loved one up. Be a hero.





Want to be notified when we post more articles? Sign up for our mailing list!

Monday, January 28, 2019

Why Florida Citrus and Florida Seafood Are Perfect Together

Here in the beautiful sunshine state, we’re known for a few different things. Of course, vacations and are definitely one. Bright, abundant, warm sunshine is another.

Two more? Sweet, juicy, bright citrus, and fresh, delectable seafood.



The great news is that all of these things go together exceptionally well! But if you can’t make it down here for the vacation and sunshine, you can still enjoy the flavors of our citrus and seafood—no matter where you live and or what the temperature is outside.

Why it Works

Chefs and home cooks have been combining the bright acidity of citrus with seafood dishes for thousands of years. The time-honored combination is actually based on some hard science, as well as tradition.

Seafood contains amines, which are neutralized by the acidity of citrus. This can make the characteristic “fishy” taste a bit milder. However, the acidity of citrus also brings up the delicate flavor of seafood without overpowering it.

Florida’s talented professional and home chefs have come up with some absolutely spectacular dishes that showcase this classic combo. A great time to sample these dishes? Winter!




Winter’s the Time

If you didn’t already know it, citrus is at its peak in the heart of Northern winter. We don’t mean to gloat, we promise—but it’s just another thing that’s great about Florida.

There’s also plenty of Florida seafood to be had in winter. White shrimp, Key West Pink Shrimp, spiny lobster, and stone crabs are all in peak season during the fall and winter months, along with plenty of Florida finfish like amberjack, mullet, flounder, pompano, and grouper.

Of course, you’re not required to limit yourself to Florida-caught seafood when enjoying the combination of citrus and seafood (though we do happen to think that this is the perfect pair). Keeping your dish local like this also supports our economy, helping the American seafood and agriculture industries thrive.


Check out a few of these delicious dishes today!

Florida Grouper with Citrus Salad
This is a simple seared grouper filet served on a bed of fresh Florida oranges, grapefruit, fennel, and jicama. We can guarantee that it will taste fresh, luscious, and refreshing.

Herb and Butter Roasted Florida Spiny Lobster with Citrus and Olives
Never tried spiny lobster (also called rock lobster)? Like Maine lobster, the meat is sweet and succulent and should be purchased either live or frozen. Unlike Maine lobster, you don’t eat the claws—just the tail. Try this Florida delicacy today.

Orange Garlic Shrimp
Citrus and shrimp are a really classic combination, and for good reason. This Asian-themed orange garlic shrimp stir-fry is perfect for a fresh and healthy dinner.

Steamed Stone Crab Claws with Creamy Orange-Chile Sauce
Stone crabs are another special Florida treat that you really need to try at least once in your life. The meat, which comes only from the claws, is extremely delicate and sweet. This very simple recipe simply consists of steamed claw meat dipped in an orange-chile sauce.





Can’t get to Florida this winter? We’re sorry to hear it. But you can still get some of the feel of our beautiful winters by ordering a box or basket of our bright, cheerful, fresh, and healthy citrus. Try our oranges, grapefruit, or honeybells today.


Want to be notified when we post more articles? Sign up for our mailing list!

Friday, January 4, 2019

Top 8 Reasons to Buy Honeybells

There are certain things in life that are worth waiting for. Florida Honeybells, with their short but very delicious season, are definitely one of those things.

Never had a Honeybell? These unique citrus fruit are more than a little different from the typical oranges and tangerines most of us are familiar with.

What is a Honeybell?

To start with, these aren’t oranges at all. The Honeybell is actually a tangelo—a word that combines “tangerine” and “pommelo.”

What’s a pommelo, you ask? The pommelo was basically the original grapefruit. The grapefruit variety used to create the Honeybell was the White Duncan. This fruit has gone out of favor for being seedy, but was well known for its incredible favor.

What Honeybells Look Like

When the Duncan was crossed with a tangerine by a savvy citrus grower, the result was the Honeybell—a distinctive, bright orange, super sweet and juicy fruit with an unusual “bell” at one end. This fruit hit the market in the 1930s, and it’s been popular, yet rather hard to come by, ever since.

Why They’re So Hard to Find

You see, Honeybells have a very short season, and they’re generally only grown in a small area of Florida. Supply is small, and they often can’t be found in stores because they get bought up by special companies like ours. Once they’re gone, they’re gone. (Recently, a few California growers have also started growing Honeybells. We know we’re biased, but we don’t feel the CA climate is the best for this variety; read reviews yourself and draw your own conclusions.)

That’s the background of this delicious fruit—a favorite of gourmets, Florida natives, citrus growers, and people who just love good fruit for many years. Not yet convinced that you ought to try these sweet juicy, delectable treats? We’ve got 8 great ones below.

1. They’re beautiful

If you haven’t ever seen a Honeybell in person, you may not realize how gorgeous they are! These are some of our most giftable fruit--not just because of their delicious taste, but due to their appearance. Their color isn’t just orange…it’s a deep, almost fiery red-orange. And since we hand clip each one from the tree to keep the “bell” intact, they’ve been treated with a lot of gentleness. 



2. They’re unusual

If the classic “oranges and grapefruit” basket isn’t exciting you as much anymore, then Honeybells are the way to go. With their unusual appearance and out of this world flavor, there’s really not much typical about them.

3. They’re “classic Florida”

Are you a Floridian who wants to send a taste of the sunshine state to some out-of-staters? Want to rub it in about how beautiful it is here in January, while your friends and relatives are digging their cars out of the snow and cursing? (Just kidding.) Honeybells are the perfect taste of the real Florida.

4. They’re fun to cook with

Just like our other citrus, Honeybells are fun to cook with and make an especially great addition to green salads and fruit salads. Their abundant juice also means they can be used in marinades and dessert recipes. (Check out our Pinterest page for tons of recipes using Honeybells and other Florida citrus.)

5. They make wonderful juice

Most of us probably haven’t tried Honeybell juice, in part because it might seem like a sin to juice these fruits when they’re so delicious to eat out of hand. But if you can stand to give up a few to the juicer, you’ll find that the flavor of Honeybell juice is absolutely outstanding.

6. They’re great for you

Just like all the citrus we sell, Florida Honeybells are incredibly healthy for you, as well as being delicious. Citrus is high in vitamin C, fiber, folic acid, and potassium, supporting the immune system and heart and digestive health. People who take medications known to interact with grapefruit will be happy to hear that even though Honeybells are a tangerine-grapefruit cross, they do not contain the substance that causes medication interactions.

7. They’re easy to peel

Honeybells are a “zipper skin” variety of citrus, meaning that the skin comes right off in a jiffy, just as though it had a little zipper you could unzip. Though I don’t mind the occasional bit of work to peel citrus, I have to admit that an easy-peeling fruit is a pleasure.

8. They just might be the most delicious citrus you’ve ever tasted

Ok, this is subjective. Some of us are “grapefruit people” and can’t get enough of the sweet-tart, luscious Ruby Red. Others prefer the classically rounded, deep flavor of a Temple. And many of us love the little-known Page orange (sadly, we’re still bringing our Page groves back to life here after Hurricane Irma). But many citrus lovers do think the Honeybell is the absolute best-tasting citrus there is. Can you deny yourself the chance to try one? We didn’t think so. But remember, the season (in January) is VERY short.



Buy Florida Honeybells

Want to be notified when we post more articles? Sign up for our mailing list!

Tuesday, December 11, 2018

Why Buy Seville Oranges? This Expert Marmalade Maker Knows!


Veda Karlo, of New York City, is a long-time customer of Florida Fruit Shippers who enjoys making her own marmalade using our Seville oranges. She has become so interested in the hobby that she regularly enters her marmalades in contests, including the World’s Original Marmalade Awards contest, held annually in Cumbria, England.

Though marmalade can be made with other types of oranges, this famous, bittersweet orange preserve is traditionally made with Seville oranges for the best flavor. This type of orange is rarely found in stores, so online purveyors like Florida Fruit Shippers are the perfect way to buy. We had a chance to interview Veda about this fun and intriguing hobby.

Seville Oranges, also known as 'marmalade oranges' or 'bitter oranges'. Photo by A. Barra [CC BY-SA 4.0]

How much marmalade or jam do you make per year, and how many kinds do you typically make?
I make about 500 pints of jam in the summer, and an equal amount of marmalade in the winter. I make over 50-60 kinds in one year, since I often experiment with new combinations while making old favorites as well. I haven't sold a jar ever, so as to maintain my amateur status! Instead, I give the jars away to all my family and friends and donate the rest to charity sales.

Preserves travel really well, and mine go all over the world. Their long shelf life makes them an ideal gift. I have cases of jam and marmalade under every bed in my apartment, just waiting to be transferred to a new home.


How do you like to use your marmalades?
I have always loved baking, and the ideal partner for bread is jam or marmalade. Marmalade also makes an ideal topping for yogurt or cottage cheese, a great filling for cakes and cookies, and a good addition to ice creams and sauces. It also has savory uses, such as marinades or glazes. Seville orange marmalade also finds its way into some great cocktails.


Can you describe the Marmalade Awards?
The English love jam and marmalade, and the stores there offer hundreds of different varieties. Above all, they prize Seville orange marmalade. (Winston Churchill even allowed the transport of Seville oranges during the blockade in World War II, feeling them necessary to the morale of the war-torn English people.)

The Marmalade Awards and Festival, now in its 13th year, happens during National Marmalade Week. Only the English would go that far in celebration of marmalade! Over 3,000 entries make their way to Cumbria from over 50 countries. The judging and awards ceremony are held at the beautiful Dalemain historic mansion in Penrith.

My daughter and her husband moved to London two years ago, so we get to visit them three times a year. Over the last five years, I have been able to travel to the festival three times, where I have enjoyed meeting others who are interested in making good marmalade. The Q and A sessions are very intense, and the display of 3,000 jars is an impressive assortment, especially when you consider that this all really starts from just 3 basic ingredients: citrus, sugar and water. I am proud to say I have won gold at Dalemain for every category I have entered!


Tell us more about your Seville Orange, Cranberry and Horseradish Marmalade, which won the “Most Inventive” prize at the Marmalade Awards last year. How did you come up with this recipe?
Orange and cranberries are common companions for Thanksgiving, and horseradish is so very English, so I thought the three combined would make a great savory marmalade. It sounds like an odd trio, but the combination is quite distinctive and useful for cold cuts, roasts, and glazing vegetables.


Why do you use Seville oranges in your marmalades?
I thank those who have kept those Seville orange groves alive. I understand they make great root stock for other table oranges, but I like to think that I am getting the descendants of those brought over by the St. Augustine friars in the 1700s to Florida. Florida Seville oranges have the best and most authentic flavor and taste, compared to the CA oranges, which might be other varieties, though all are marketed legitimately under the name “Seville.”


Why do you choose to order your Seville oranges online?
I have lived on the upper east side of Manhattan for almost 50 years, which is not farm country. I do have access to spectacular local produce at the GrowNYC's Farmers Green market at Union Square, where I have shopped for many years and have volunteered on Wednesdays for over six years. However, we do not have citrus in NY state, except for a few trees in greenhouses on Long Island.

Ordering online is the perfect answer for everyone, no matter where one is living in the US. Few supermarkets carry specialty citrus, and even if they do, the fruit has been processed and is not at optimum freshness. I tried several options, but Florida Fruit Shippers has been the most reliable and cooperative in providing the citrus for my Seville marmalades. I order about 4-5 (4-tray) boxes each winter, and the company has been great about staggering the shipments, as I can only deal with one box at a time. Having the fruit delivered to my door is fantastic.



What advice do you have for someone making orange marmalade for the first time?
Seville orange marmalade is the ultimate marmalade, and requires some dedication to make a decent batch. For newbies, I would recommend reading Christine Ferber’s books and Rachel Saunder’s Blue Chair books. Making marmalade is easy, but requires some time.

The process is very flexible, and is best spread over several days so the project is not too daunting. I watch BBC series while I sliver the citrus. Then I put it aside to soak overnight to release the pectin and reduce bitterness, and cook it whenever it is convenient on the third day.

Do you have a marmalade recipe you can share with us?
Here is a simplified recipe for Seville Orange cranberry horseradish marmalade. It’s great for Thanksgiving turkey or Christmas ham!


Seville Orange Cranberry Horseradish Marmalade
2 lbs. Seville oranges (5-6)
2 lbs. fresh cranberries
1/2 lb. lemons (2)
1/4-1/2 lb. fresh horseradish root, depending on sharpness desired
4 lbs. sugar

Directions:
  1. Wash and juice Seville oranges.
  2. Refrigerate juice.
  3. Cover skins with water overnight to remove some of the bitterness.
  4. Next day, drain off water and add more fresh water to cover skins and simmer for 2 1/2 hours covered, until very tender.
  5. Cool. Scrape off membranes and some of the white pith, and discard along with water.
  6. Cut cooked orange peels into fine strips or chop coarsely in food processor.
  7. In large pot, combine oranges, reserved orange juice, cranberries, 1/2 c. water and sugar.
  8. Stir to dissolve sugar.
  9. Bring to a full boil and stir occasionally until cranberries pop, about 4-5 min.
  10. Meanwhile, squeeze lemons.
  11. Grate peeled horseradish directly into lemon juice to preserve sharpness.
  12. Add to pot and boil another 2-3 min. until mixture reaches 220 F on a candy thermometer.
  13. Turn off heat, and skim off any floating scum.
  14. Pour into sterilized jars and cover with lids and rings.
  15. Process in boiling water bath for 5 minutes for long term storage, or just refrigerate for 2-3 weeks.
  16. Cool undisturbed for a day.

For more about Seville oranges, take a look at our blog on this fruit: The Magic of The Sour Seville. And if you’d like to try your own hand at marmalade (or one of the many other recipes that call for Sevilles), you can order Seville oranges from Florida Fruit Shippers.


Want to be notified when we post more articles? Sign up for our mailing list!

Monday, December 10, 2018

How to Make Candied Orange Peel at Home

Everyone loves eating fresh oranges, tangerines, tangelos, and grapefruit, but did you know that some of the most concentrated flavor in citrus is actually in the peel? Citrus peel is also extremely nutritious, containing many vital phytonutrients. Though some recipes call for citrus zest or peel, we most often just throw it away.

Since I eat so many citrus fruit in season (sometimes we may go through 8 in a day!), I have spent some time thinking about all those discarded peels. One of my favorite uses, especially as the holiday roll around, is making candied orange peel. It’s super delicious...like fresh orange gummy bears, but better!

Note that there’s no need to peel citrus just for this use. When we’re eating a lot of citrus and I know I’ll have time to make these, I just remove peels the way this recipe indicates. You can store them in the fridge in an airtight container for a few days until you’re ready to proceed.



For this recipe, you want citrus with thicker, easy-peeling skin. Navels are a great choice. Tangelos or tangerines could also work. Avoid thin-skinned, hard-to-peel varieties.

You can also use grapefruit for this recipe, though you’ll want to go through the boil/discard water step a couple more times to cut down on bitterness.

A note on quantities: this recipe can easily be scaled up or down. The syrup proportions are simply 1:1 sugar to water. When coating with finished peels with sugar, just use as much as seems necessary.

Ingredients:
4 medium/large oranges
2 ½ cups sugar, divided
2 cups water (plus water for boiling)
Chocolate chips, as desired, for coating (optional)

Directions:
  1. First, cut the top and bottom off 4 medium-sized fruit. There’s no need to cut a lot off here—you just don’t want the very ends.


  2. Next, score the fruit in quarters lengthwise. If the orange were a globe, this would be along its “longitudes,” not the equator. Go pretty deep with a sharp knife, till you feel the blade hitting up against the orange flesh.

  3. At this point, you should be able to gently remove the peel in 4 neat sections. Don’t worry about the white pith—its pectin lends chewy texture to the finished product.
  4. Now cut the quartered peel into strips. I like them about ¼ thick, but some prefer thinner, more like 1/8”.


  5. Put your sliced peel into a pot and cover generously with cold water. Bring to a rolling boil and boil for 5 minutes. Drain, cover with fresh cold water, boil 5 minutes, and drain. Repeat the process one more time and drain.
  6. Combine two cups of granulated white sugar with two cups of water in the same pot and bring to a rolling boil. Add the peel. Bring to a boil, then lower to a simmer. (pic 6) Simmer gently for approximately 45-60 minutes or until peel is translucent. The pith should no longer appear white, but instead saturated with syrup. However, be careful not to overcook it such that the peel begins to break apart.
  7. Remove peel with a slotted spoon to a wire cooling rack. I put my cooling rack over a cookie sheet lined with tin foil to make cleanup easier. Allow the peel to cool just enough to handle (they need to still be “tacky”), then roll them in the remaining ½ cup sugar. (Note: the remaining sugar water is an orange-flavored syrup now. Don’t throw it away! It is excellent in tea or mixed drinks, can be poured on cakes, and will keep well in the fridge.)

  8. Leave the sugared peel out to dry for at least 4-6 hours or overnight, then store in an airtight container in a dry place at room temperature. Candied peel will keep for several months. (pic 10)
  9. Enjoy eating, gifting, or cooking and baking with your delicious candied peel!
  10. To coat your candied peel in chocolate and make a true orangette, wait till your peel has dried overnight. Then melt some chocolate chips over a double boiler or in the microwave. For a traditional appearance, dip in only one end. Let dry on a wire cooling rack. Store separately from peel that has not been chocolate-dipped. Orangettes do not keep as long and should be eaten within a week or two.

Many wonderful recipes using candied orange peel are available on the Florida Fruit Shippers Pinterest Page, https://www.pinterest.com/flfruitshippers/boards/ specifically on our Citrus Desserts https://www.pinterest.com/flfruitshippers/citrus-desserts/ and Rise-n-Shine with Citrus https://www.pinterest.com/flfruitshippers/rise-n-shine-with-citrus/ pages.

Want to be notified when we post more articles? Sign up for our mailing list!

© 1996-2013 Vegetable Kingdom Inc., PO Box 530456, St. Petersburg, FL 33747 All rights reserved.
Florida Fruit Shippers® is a registered trademark of Vegetable Kingdom Inc.