Dried Grapefruit Peel
Dried Grapefruit Peel
Dried Grapefruit Peel, Citrus x paradisi, is also called grapefruit zest, dried grapefruit or grapefruit peel.
Dried Grapefruit Peel has an essential oil content of between 1.5% - 2.5%.
What is Dried Grapefruit Peel
This is made from the outer grapefruit peel, with most of the white part of the rind, called the pith (may contain up to 2.5% pith), being avoided. The pith gives a bitter flavor, while the zest contains the highest oil content and the most pleasing flavor, which is the reason it is so popular with our brewers, distillers and is used in baking.
History of Grapefruits
America is the world’s largest consumer of grapefruit, with large commercial groves in Arizona, California, Florida and Texas. Grapefruit is a subtropical citrus tree known for its semi-sweet to sour fruit, it is a hybrid citrus that originated in Barbados as an accidental cross between two introduced species to the area - the sweet orange and the pomelo, both of which were introduced to Barbados from Asia in the mid 1600s. Grapefruit became well established as a fruit for home consumption on the islands of the West Indies long before it made it to the American mainland.
Between five and six million years ago in what is modern day Northeastern India or northern Southeast Asia, the original of all citrus varieties split off into three separate species: the citron, Citrus medica, the mandarin, Citrus reticulata, and the pomelo, Citrus maxima. All other citrus fruits come from either natural or planned crossbreeding from those three fruits. Breed the base fruit pomelo with the base fruit mandarin and the result is the sour orange, Citrus x aurantium. The hybrid sour orange crossbred with the base fruit citron and the end result is the lemon, Citrus limon. Grapefruit was the result of crossbreeding the base fruit pomelo, with the crossbred sweet orange, Citrus sinesis.
One grapefruit origination legend has it that a Captain Philip Shaddock from the East India Spice Company sometime around 1649 brought pomelo seeds to Jamaica and crossbred the first fruit, which were then referred to as shaddocks. It is just as likely that given the wide variety of citrus growing in the West Indies that the grapefruit was a natural occurring crossbreeding. Another crossbred fruit, called the forbidden fruit, was first documented in 1750 by the Rev. Griffith Hughes, a Welshman, who described specimens from Barbados in The Natural History of Barbados, a culturally important 10 book set. The forbidden fruit may have been a plant closely related to the grapefruit.
In 1814, the naturalist John Lunan first used the term grapefruit to describe a citrus plant from Jamaica that looked similar to the forbidden fruit. After this, botanists of the period used both terms forbidden fruit and grapefruit interchangeably.
The French Count Odet Philippe landed on Florida’s west coast around the time of Spain’s ceding of Florida in 1821. Philippe, the first settler in the region, planted a variety of citrus and fruit trees, most notably grapefruit but also oranges and limes which he brought with him from his travels through the Caribbean. The grapefruit grove he established on the western cost was the first post-colonial grove in the relatively unsettled territory of Florida.
In 1870, the large, golden fruits caught the eye of John MacDonald, who lived in Orange County, Florida. MacDonald established the first grapefruit nursery in the state and his first commercial shipments of grapefruit were to New York and Philadelphia. By 1885 there was a growing commercial grapefruit industry. In 1893 that the first grapefruit grove was planted in the southern part of Texas and by 1910 grapefruit was successfully being cultivated in Arizona and California.
Grapefruit trees need well-draining, loamy soil and should be planted in an area that gets full sun light of at least six to eight hours a day. Ideal growing temperature is 60-85°F with annual rainfall of between 40-45".
Budding onto sour orange seedling rootstocks is the primary means used to propagate grapefruit trees. 'Budding' refers to specific type of grafting that is best suited for the propagation of citrus trees. In bud grafting, a bud, along with some bark (called the budwood), is removed from small seed planted grapefruit tree (called the scion) the grower is trying to propagate. The scion is typically the top part of the grafted plant. This scion is then grafted to the rootstock.
There are two primary reasons for grafting grapefruit trees instead of growing from seed. Seed grown trees tend to have a shorter life span due to the higher likelihood of root rot. Seed grown trees also take longer to bear fruit (8-20 years) while grafted grown trees typically bear fruit in as little as 2-3 years.
Grapefruit trees average around 25 feet in height but trees have been known to reach 45 feet tall. The trees can live as long as 50 years and the average yield is 350 lbs of fruit per year but some trees have been known to produce up to 1,500 lbs. per year.
In 2021 grapefruit production in the United States was led by California (176,000 tones) followed by Florida (174,000 tones) and Texas (96,000 tones).
Where are Dried Grapefruit Peels From
Our Dried Grapefruit Peel comes from grapefruits grown in Florida.
What does Dried Grapefruit Peel Taste Like
A robust citrus flavor with bitter and slightly sweet notes.
What Can You Do With Dried Grapefruit
This is a popular ingredient for brewers, distillers and makers of tea blends. Dried Grapefruit Peel is a great way to add fruit flavor to sweet and savory food. Dried citrus zests, whether we're talking orange, lemon, lime, or grapefruit are not a pour out of the bag replacement for a freshly zested piece of citrus. But, when used properly, you can bring the volatile and aromatic oils found in the skin of the fruit back to life and elevate numerous recipes. When combined with a bit of liquid, you'll instantly recognize the floral and tangy aroma of grapefruit, as well as the sophisticated bitter flavor this fruit is known for.
When used in sweets, grapefruit zest adds a flavorful element to fresh berry fillings, creamy frostings and dried fruit compotes and custards. When baked, grapefruit mellows out a bit and when allowed to rehydrate in savory dishes it will lighten up a rich stew. It also adds a bit of zestiness to a stir fry or sautéed vegetables, chicken and pork.
You can also use dried grapefruit peel to make candy, jams and tea.
Several of our Brew Master customers wanted us to bring in this Dried Grapefruit Peel, as it is a terrific substitute for orange peel in a Belgian wit. The dried peel retains much the grapefruit's flavor profile which compliments beers hopped with a citrus character. We've also been told that grapefruit peel works well in IPAs and Saisons.
Grapefruit zest is more bitter than other dried citrus peels, but it can also be a surprising twist as a substitute in places where you would normally use dried lemon or lime peel.
Grapefruit Peel pairs well with cardamom, cinnamon, cloves, nutmeg and both hot and mild chile peppers.
To rehydrate, add three parts water to one part peel and let stand for about 15 minutes. Drain off water and you’re good to add to your recipe. To get even more flavor during rehydration replace some of the water with real grapefruit juice.
Dried Grapefruit Peel Substitutions.
Dried Grapefruit Peel is much more potent than fresh grapefruit peel, so you only need 1/3 of the amount of dried peel when fresh zest is called for in a recipe.
|Also Called||Grapefruit zest, dried grapefruit or grapefruit peel|
|Recommended Uses||se in Belgian witbiers, berry fillings, custards, dried fruit compotes, creamy frostings, gin, IPAs, rum, saisons, and vodka|
|Flavor Profile||A robust citrus flavor with bitter and slightly sweet notes|
|Oil Content||1.5% - 2.5%|
|Botanical Name||Citrus x paradisi|
|How To Store||Airtight container in a cool, dark place|
|Shelf Life||1-2 years|
|Country of Origin||USA|
|Dietary Preferences||Gluten Free, Kosher, Non-GMO|
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Serving Size1 tsp
Amount Per Serving
% Daily Value*