Select the Fruit
Peel and Trim
There are two main ways to peel the fruit:
B&B = Boil & Blanch
To tenderize the fruit peels, remove bitterness, and concentrate flavor, place the peels in the saucepan and add enough water to fully cover them while allowing them room to move when boiling. (For every 3 cups of loosely packed peels, I used 6 cups of water.)
For already-sweet citrus peels: The one-step b&b method. Cover peels with water as directed above, bring to a boil over medium-high heat, and boil for 45 minutes to 1 hour or until peels are tender and almost translucent. Meanwhile, fill a large bowl with cold water and ice cubes. Carefully pour the peels into a colander to drain, then douse with cold water before plunging the colander into the ice-water bath to stop the cooking process and help the peels keep their shape. Remove the colander and set aside to drain.
For tart peels: You’ll need to use a three-step b&b method to remove any hint of bitterness. Cover peels with water as directed above but let them boil only 5 minutes before draining and blanching. Repeat this process two times, using fresh water for boiling and fresh ice water each time, until the peels are slightly translucent and tender. Taste for any residual bitterness (which may be the case with grapefruit); if need be, boil and blanch once or twice more until the bitterness is removed, but don’t overdo it or the peels will be tasteless. Drain.