Maggie Beer

Candied Ruby Grapefruit

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Step 1: Cut the grapefruit in half, cross wise, and using a hand juicer squeeze the juice for breakfast.

Step 2: Cut each half into 6 wedges - without cutting out any of the residual flesh. Place wedges into a heavy bottomed pot. Cover with cold water and bring to the boil. Remove from heat, drain and immediately and place wedges back in pan and cover again with cold water, then bring to the boil again. Remove from heat, then strain and weigh the fruit.

Step 3: As a continuous process, using the same weight of sugar as fruit, place fruit and sugar back into the same pot with no added liquid. Using a simmer pad or very controlled low heat, stir until the sugar dissolves and allow to cook slowly for approximately an hour, stirring occasionally.

Step 4: In this time most of the dissolved sugar has been incorporated into the grapefruit and there is virtually just a little stickiness in the bottom of the pan. Remove from pan and place on a cake rack over a plate and allow to drain overnight or a few hours at the least.

Serving Suggestion: Serve with a glass of Vin Santo and a little dark chocolate! By the way – these should be eaten within a few days of cooking.


  1. 400g 1 large pink grapefruit
  2. 400g sugar or equivalent to weight of grapefruit
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