Candied Citrus Peel

Candied citrus peel is citrus rind preserved by simmering in sugar syrup, then dried and often sugar-crusted into glossy strips or diced cubes. Sweet with a gentle bitter edge and a lively citrus aroma, it has a pleasantly chewy bite. Bakers fold it into fruitcakes, panettone, buns, cookies, and biscotti, and strips frequently top desserts or garnish drinks; it is sold as whole rind, strips, or finely diced.\n\nCandying citrus rinds developed in Mediterranean confectionery and spread through European bakeries, with Italian canditi, French fruits confits, and British mixed peel becoming staples. Commercial producers candy orange, lemon, citron, and other citrus to extend harvests and supply baking year-round.