Preserving Florida Citrus Fruits


 If crystallized fruits are stored in tin boxes or glass jars, they
should first be wrapped in wax paper, even when kept for only a
short time. Containers that allow ventilation are to be preferred.
 UTILIZING THE CRYSTALLIZING SYRUPS
 The finishing syrup drained off may be diluted with water and
used in the initial preserving stages.
 The other syrup remaining may be bottled boiling hot and
sealed for future use in canning fruit macedoines, fruit chutneys,
for sweetening punch, for pudding sauces, for dressing ice cream
and in many other ways.
 Crystallized Whole Grapefruit
 Select bright, smooth fruit with thick peel. Wash and grate
lightly with medium fine grater, removing all yellow oil cells.
Cut circles three inches in diameter from stem end of fruit and
remove meat and connective tissue, being careful to leave all of
the thick part of peel. ,Boil until tender and if it is desired to
remove the bitter, change the water during cooking, each time
putting the fruit into cold water and bringing it slowly to the
boiling point.
 Several changes of water often are necessary to accomplish
this. If too much of the bitter flavor is removed, an undesirable,
insipid, characterless product results.
 Cool fruit and put into a syrup made of equal parts of sugar and
 water. Sufficient syrup must be made to float the fruit. Cook
 to 2200 F. and let fruit stand in syrup 24 hours, then cook to
 228 F. Take immediately out and put in sun to cool. If fruit
 is very large and will not hold its shape, turn over a glass or olive
 bottle to dry (for 24 hours).
 Fill the fruit with small pieces of crystallized fruits, nuts or
 other confections. French fondant with nuts may be used as a
 filling. When this is done it is then cut as one cuts a cake. It
 may be used for a garnish when prepared in this way.
 If it is desired to keep the fruit any length of time it is necessary
 to leave the fruit in the heavy syrup for at least three weeks.

 QUICK METHODS OF CRYSTALLIZING FOR IMMEDIATE
 CONSUMPTION
 Grapefruit Peel No. 1.
 1 lb. grapefruit peel 6 oz. water
 1% lbs. sugar
 Preparation of Peel: Select bright fruit with a thick peel.
 Wash carefully. Grate lightly on an ordinary grater to break
 the oil cells. Cut the peel in quarters and remove from the fruit