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Sweetened Grapefruit Rinds

A traditional Colombian dish with a touch of sweet and salty flavors

Desamargado, Recipe by Dennise Oller

— Photo by: Marisa Zanganeh

En español

Serves 10–12


  • 4 pink grapefruits, cut in 8 wedges
  • 5 quarts water
  • 3 cups sugar
  • 1 ounce fresh ginger
  • 1 cinnamon stick
  • 2 cloves
  • Cheese or curds

See also: Panna cotta with berry sauce.


  1. Separate pulp from grapefruit rind. (Set pulp aside for later consumption, if desired.)

  2. In a large saucepan, add 2 quarts of water and grapefruit rinds; boil for 20 minutes.

  3. Discard water and repeat process with 2 more quarts of water. Boil for 20 minutes and discard water.

  4. Strain grapefruit rinds well to eliminate excess liquid. Remove white membrane attached to the rinds.

  5. Add remaining quart of water to saucepan. Add sugar, ginger, cinnamon, cloves and grapefruit rinds; cook until boiling. Reduce heat to medium-low after the initial boil, and cook for 20 additional minutes.

  6. Cool and place in glass jars with lids. Refrigerate. Serve with cheese or curds.

You may also like: Pumpkin cheesecake.

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