Citrus desserts: better together

Mint-grapefruit granita

Candied Citrus peel



This was a truly inspired, but possibly obvious pairing.  The granita calls for juice from three grapefruits.  The candied peel calls for two grapefruits.  Well, heck, might as well take the peel from a couple of the grapefruits, right?  Why would you buy two more grapefruits just to candy the peel or buy more grapefruits just for the juice? The two recipes are also quite tasty together.  The candied peel adds a little more sweetness to the sour granita.  I had a few servings of the granita, and I always liked it better with the candied peel as a topping.

How are they on their own?  Ok.  I thought the candied peel was tasty, but a whole lot of work for very few pieces of actual candy.  B is nodding her head vigorously right now.  She and her bear usually make fruitcakes every Christmas.  That sends them spiraling down into the depths of citrus peel candy madness.  She has told me tales of sore fingernails from peeling citrus for hours.  It does not sound glamorous.  The end product is tasty.  The recipe said you could save it in an air-tight container, but that didn’t quite work for me.  The little bit of humidity in the February air got to the peel and it got kind of gloppy.  It was never quite so chewy after the first day.  The sugar also soaked into the actual peel.  It was still tasty on the granita, though.

How was the granita?  Again, ok.  Needs peel.  I did not follow the directions on this one.  I make another granita recipe that has you stir the mixture with a fork periodically while it freezes.  I thought that sounded easier than taking a frozen hunk of juice out of a glass container, chipping it into a food processor, and having to clean all the food processor parts.  I would guess that the texture is better if you use a food processor, but I wasn’t feeling it.  The taste is nice.  It’s bright, citrussy, a little minty.  There’s nothing offensive about it.  D and I tried adding tequila to it.  It didn’t really help.  The peel seemed the best way to have this.  We would up throwing out a lot of granita.  I don’t think it helps that a dessert like this is not at all appealing in the middle of a cold snap.  C’mon Everyday Food!  Where’s the salute to warm brownies?

In the end, honestly, I’m not sure why the editors of Everyday Food didn’t suggest making these together.  Maybe they did in some introductory essay that I didn’t read.  Oh well.

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