Candied Grapefruit Peel

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Candied Grapefruit Peel

Whether your swimming in grapefruit (like we are) or got a great deal at the nearest farmers market, a grapefruit can be enjoyable from seed to peel.


Peel of 3 grapefruit

Water (used 3 different times)

3.5 cups of sugar.

Cut peel of the fruit into 4 sections and carefully remove from fruit. Scrape white membrane from peel with citrus spoon, or a regular spoon. Peel will appear porous. Cut peel lengthwise in 1/4 in strips. Heat peel in 8 cups of water to boiling in a 3quart saucepan; reduce heat & simmer uncovered for 30 minutes. Drain. Repeat simmering process with fresh water. Heat 1 cup water and 2 cups sugar to boiling in 2 quart saucepan, stirring constantly until sugar is dissolved. Add peels. Simmer uncovered, stirring occasionally for 45 minutes. Drain in strainer. Roll peel in 1.5 cups sugar. Spread on waxed paper to dry.

**if using grapefruit peel, repeat simmering process 3 times.**

Grapefruit Gazpacho by Chef John Luzader

Harvesting Hope... Empowering Dreams

Harvesting Hope... Empowering Dreams

Then Iskashitaa came, and I thought, Finally, the one I have imagined will come, has come. Then I met volunteers Susan and Balamani (many other volunteers that help my family not just me), and things kept getting better. It made me want to volunteer. When I won a scholarship I had the opportunity to give a part of the money to a nonprofit- I gave it to Iskashitaa
— Hari Nepal, Bhutan


  • 2 gleaned grapefruit, sectioned and cut into small bite size
  • 2 local oranges, sectioned and cut into small bite size
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup cucumber, peeled and chopped
  • 1 tbsp purple onion, chipped
  • 1 tbsp lime juice using Iskashitaa's Calamondin Limes
  • 1 tsp tabasco sauce (optional) or 1/4 Red Chili Flake instead of Tabasco
  • 1 cloves garlic, minced fine
  • 1 cup tomato juice (fresh if possible)
  • 1./4 cup vegetable broth
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp purple onion, chopped
  • salt and pepper to taste
  • 1 & 1/2 cup tomato, chopped
  • 1/4 cup tomatillo, chopped


  • use Iskashitaa Fresh Locally harvested ingredients whenever and wherever possible.
  • Combine all ingredients and refigerate overnight in a non-corrosive container.
  • Garnish at service with Fresh diced Avocado, Diced Red Onion, and a fresh sprig of Cilantro with whole Calamondins on the Table. Serves 8.

Learn more at or call us at 520.440.0100

Tangerine Time

I stayed in Tucson for

Grapefruit, Orange, Lemon, Lime

Kumquat, Calamandin, Pomelo




it’s the Tangerine that tickles me

whispers from dreams

calls across town

“Your tree’s ready, waits you.”


I am a sunflower turning 

to perfect seedy orbs that

send me up ladders, 

climbing across walls

gingerly stepping,  dense branches.

They’re all around me, 

forest of leaves.


I am high above the ground,

in the middle of the tree

peeking at blue, 

precariously balanced

tangerine heavy 

picking bag round neck


Reaching for one I cradle it in my hand

feel it

then cut the stem,  


with one leaf


I  pick them 

It’s all I want to do

cart laden bags boxes home

fill bowls

sort by quality

pass them among friends

eat them everywhere with everyone


in tangerine season

by Deb Jacobson


We at Iskashitaa would like to send a special thank you to Deb Jacobson and the Jewish Community for all their support. We appreciate all the help they give us. We will you all the best.