12 Delicious Easy Candied Grapefruit Peel Recipes

Got a sweet tooth and a love for citrus? You’re in for a treat! Our roundup of 12 Delicious Easy Candied Grapefruit Peel Recipes is here to transform your kitchen into a candy-making haven. Perfect for home cooks looking to add a zesty twist to their dessert game, these recipes promise simplicity and flavor in every bite. Dive in and discover your new favorite sweet snack!

Spicy Candied Grapefruit Peel

Yesterday, I stumbled upon a bag of grapefruits at my local farmer’s market, and it sparked an idea for a recipe that’s both a bit nostalgic and wonderfully unique—Spicy Candied Grapefruit Peel. It’s a delightful way to transform what you’d normally discard into a sweet, spicy, and slightly bitter treat that’s perfect for snacking or gifting.

Ingredients

• 2 large, thick-skinned grapefruits
• 1 cup granulated sugar, plus extra for coating
• 1/2 cup water
• 1/4 teaspoon cayenne pepper, for a warm kick
• 1/2 teaspoon vanilla extract, for aromatic depth

Instructions

1. Wash the grapefruits thoroughly under cool running water to remove any wax or dirt.
2. Using a sharp knife, carefully remove the peel from each grapefruit, trying to keep the pieces as large as possible.
3. Cut the peel into 1/4-inch wide strips, ensuring each piece has a bit of the white pith for structure.
4. Bring a medium pot of water to a boil and blanch the grapefruit peels for 1 minute to soften. Drain and repeat this process two more times to reduce bitterness.
5. In the same pot, combine 1 cup sugar, 1/2 cup water, cayenne pepper, and vanilla extract. Stir over medium heat until the sugar dissolves completely.
6. Add the blanched grapefruit peels to the syrup, reducing the heat to low. Simmer gently for 45 minutes, stirring occasionally, until the peels are translucent and the syrup is mostly absorbed.
7. Using tongs, transfer the candied peels to a wire rack set over a baking sheet. Let them dry for at least 4 hours, or overnight, until no longer sticky.
8. Once dry, toss the peels in a little extra sugar to coat, shaking off any excess.

Unbelievably, these spicy candied grapefruit peels offer a complex flavor profile—sweet, spicy, and slightly bitter, with a chewy yet tender texture. They’re fantastic as a standalone snack, chopped into salads for a burst of flavor, or even as a unique garnish for cocktails.

Chocolate Dipped Candied Grapefruit Peel

Whenever I find myself with an abundance of grapefruits, my mind immediately races to this delightful treat—Chocolate Dipped Candied Grapefruit Peel. It’s a perfect balance of bitter, sweet, and rich, making it an irresistible snack or a fancy garnish for desserts. I remember the first time I made these; the kitchen was filled with the citrusy aroma that somehow made the whole process even more enjoyable.

Ingredients

• 2 large grapefruits, preferably organic for the best flavor
• 1 cup granulated sugar, for that perfect sweetness
• 1/2 cup water, to create a simple syrup
• 4 oz high-quality dark chocolate, chopped for smooth melting
• 1 tsp vanilla extract, for a hint of warmth

Instructions

1. Begin by thoroughly washing the grapefruits to remove any wax or residues.
2. Carefully peel the grapefruits, trying to keep the peels in large pieces for easier handling.
3. Using a sharp knife, remove as much of the white pith from the peels as possible to reduce bitterness.
4. Slice the peels into 1/4-inch wide strips, perfect for dipping.
5. In a medium saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves completely.
6. Add the grapefruit peels to the syrup, reducing the heat to low, and simmer for about 45 minutes until the peels are translucent and the syrup is thick. Tip: Stir occasionally to ensure even candying.
7. Remove the peels from the syrup and lay them on a wire rack to dry for at least 2 hours. Tip: Place parchment paper underneath to catch any drips.
8. While the peels are drying, melt the dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in the vanilla extract for added flavor.
9. Once the peels are dry, dip each one halfway into the melted chocolate, then return to the wire rack to set. Tip: For a decorative touch, sprinkle a little sea salt on the chocolate before it sets.
10. Allow the chocolate to fully harden at room temperature, about 1 hour, before serving or storing.

The texture is a delightful contrast between the chewy candied peel and the crisp snap of dark chocolate. The flavor is a complex dance of bitter grapefruit, sweet syrup, and rich chocolate. Try serving these on a cheese board for an unexpected twist that guests will love.

Vanilla Infused Candied Grapefruit Peel

Last summer, I stumbled upon a bag of grapefruits at my local farmers’ market, and on a whim, decided to experiment with their peels. The result? A delightful, slightly bitter yet sweet treat that’s perfect for snacking or garnishing desserts.

Ingredients

• 2 large, organic grapefruits
• 1 cup of granulated sugar, plus extra for coating
• 1/2 cup of water
• 1 vanilla bean, split and seeds scraped
• A pinch of sea salt

Instructions

1. Wash the grapefruits thoroughly under cold water to remove any wax or dirt.
2. Using a sharp knife, cut the grapefruits into quarters and carefully remove the peel, trying to keep as much of the white pith as possible.
3. Slice the peel into thin strips, about 1/4 inch wide.
4. Bring a medium saucepan of water to a boil and blanch the grapefruit peels for 1 minute to remove some of the bitterness. Drain and repeat this process two more times.
5. In the same saucepan, combine 1 cup of sugar, 1/2 cup of water, the vanilla bean seeds, and a pinch of sea salt. Heat over medium until the sugar dissolves completely.
6. Add the blanched grapefruit peels to the syrup and simmer on low heat for 45 minutes, or until the peels become translucent and the syrup thickens.
7. Remove the peels from the syrup with a slotted spoon and let them drain on a wire rack for about 10 minutes.
8. While still slightly sticky, toss the peels in granulated sugar to coat evenly.
9. Let the candied peels dry on the wire rack for at least 2 hours before storing or serving.

Tip: For an extra flavor boost, try adding a cinnamon stick or star anise to the syrup. The candied peels will keep in an airtight container for up to 2 weeks. These vanilla-infused candied grapefruit peels are a chewy, sweet, and aromatic treat that pairs wonderfully with dark chocolate or as a cocktail garnish.

Candied Grapefruit Peel with Honey Glaze

Never underestimate the power of a simple ingredient to transform into something extraordinary. That’s exactly what happened when I first tried making Candied Grapefruit Peel with Honey Glaze. It was a game-changer in my kitchen, turning the often-discarded peel into a sweet, tangy treat that’s perfect for snacking or gifting.

Ingredients

• 2 large grapefruits, preferably organic, with thick, vibrant skins
• 1 cup granulated sugar, for that perfect crystalline sweetness
• 1/2 cup local honey, for a rich, floral glaze
• 1 cup water, to create a simple syrup
• A pinch of sea salt, to balance the sweetness

Instructions

1. Wash the grapefruits thoroughly under cold water to remove any wax or residue. Pat them dry with a clean towel.
2. Using a sharp knife, carefully remove the peel from the grapefruits, trying to keep as little of the white pith as possible. The pith can add bitterness, so less is more here.
3. Cut the peel into thin strips, about 1/4 inch wide. This size ensures they candy evenly and are pleasant to eat.
4. In a medium saucepan, bring the water to a boil over high heat. Add the grapefruit peels and blanch for 1 minute to soften. Drain and repeat this process two more times to remove any residual bitterness.
5. In the same saucepan, combine 1 cup of water, the sugar, and a pinch of sea salt. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
6. Add the blanched grapefruit peels to the syrup, reducing the heat to low. Simmer gently for 45 minutes, or until the peels are translucent and the syrup has thickened slightly.
7. Remove the peels from the syrup with a slotted spoon, allowing any excess syrup to drip off. Arrange them on a wire rack set over a baking sheet to cool and dry for at least 1 hour.
8. While the peels are drying, warm the honey in a small saucepan over low heat until it becomes more fluid. Brush each peel lightly with the warmed honey for a glossy finish and extra layer of flavor.
9. Let the glazed peels dry for another hour before serving. They should be slightly sticky to the touch but not wet.

So there you have it—a delightful way to turn grapefruit peels into a candied masterpiece. The texture is chewy yet tender, with a bright citrus flavor that’s perfectly balanced by the honey’s sweetness. Try dipping one end in dark chocolate for an elegant twist, or simply enjoy them as they are for a guilt-free treat.

Orange Blossom Candied Grapefruit Peel

My kitchen smells like a citrus grove in full bloom today, all thanks to my latest obsession: candied grapefruit peel. It’s a sweet, slightly bitter treat that reminds me of my grandmother’s kitchen, where every fruit was used to its fullest potential.

Ingredients

• 2 large, vibrant grapefruits
• 2 cups of granulated sugar, for that perfect sweetness
• 1 cup of cold water, to help dissolve the sugar
• 1 tablespoon of fragrant orange blossom water, for a floral note
• A pinch of fine sea salt, to balance the flavors

Instructions

1. Begin by thoroughly washing the grapefruits under cool running water to remove any wax or residue.
2. Carefully peel the grapefruits, trying to keep the peels in large pieces. Use a sharp knife to remove as much of the white pith as possible, which can be bitter.
3. Slice the peels into thin, even strips about 1/4 inch wide. This ensures they candy evenly.
4. In a medium saucepan, combine the grapefruit peels with enough cold water to cover them. Bring to a boil over high heat, then drain. Repeat this process two more times to reduce bitterness.
5. In the same saucepan, mix 2 cups of sugar, 1 cup of water, and a pinch of sea salt. Heat over medium until the sugar dissolves completely, stirring occasionally.
6. Add the blanched grapefruit peels to the syrup, along with the orange blossom water. Reduce the heat to low and simmer gently for about 45 minutes, or until the peels are translucent and the syrup has thickened.
7. Using a slotted spoon, transfer the candied peels to a wire rack set over a baking sheet. Let them dry for at least 4 hours, or overnight, until no longer sticky to the touch.

Gorgeously glossy and packed with a punch of citrus, these candied grapefruit peels are a revelation. Try them dipped in dark chocolate for an elegant dessert or simply enjoy them as a sweet, chewy snack. The orange blossom water adds a whisper of floral aroma that makes them utterly irresistible.

Cinnamon Sugar Candied Grapefruit Peel

Kicking off the summer with a sweet and slightly bitter treat that’s been a game-changer in my kitchen: candied grapefruit peel. It’s the perfect way to use up those peels we usually toss, transforming them into a sugary, citrusy delight that’s as versatile as it is delicious.

Ingredients

• 2 large, organic grapefruits (for their thick, vibrant peels)
• 1 cup of granulated sugar (for that perfect sweetness)
• 1/2 cup of water (to create a simple syrup)
• 1 tbsp of ground cinnamon (for a warm, spicy note)
• 1/2 cup of additional sugar (for coating, ensuring a crunchy exterior)

Instructions

1. Start by thoroughly washing the grapefruits to remove any wax or residue. Pat them dry with a clean towel.
2. Carefully peel the grapefruits, aiming for large pieces to make handling easier. Try to keep the peels as intact as possible.
3. Using a sharp knife, remove as much of the white pith from the peels as you can. This step is crucial for reducing bitterness.
4. Slice the peels into thin strips, about 1/4 inch wide. Uniformity is key for even cooking.
5. In a medium saucepan, combine the water and 1 cup of sugar over medium heat. Stir until the sugar dissolves completely, creating a clear syrup.
6. Add the grapefruit peels to the syrup, reducing the heat to low. Let them simmer gently for about 45 minutes, or until the peels become translucent. Stir occasionally to prevent sticking.
7. Once translucent, remove the peels from the syrup with a slotted spoon, allowing excess syrup to drip off. Spread them out on a wire rack to cool slightly.
8. In a small bowl, mix the remaining 1/2 cup of sugar with the cinnamon. While the peels are still tacky, toss them in the cinnamon sugar mixture until fully coated.
9. Return the coated peels to the wire rack to dry completely, about 1 hour. This will give them that signature candied texture.

Now that you’ve got these candied grapefruit peels, their chewy texture and balance of sweet and bitter flavors make them an irresistible snack on their own or a sophisticated garnish for desserts and cocktails. Try them atop a creamy cheesecake or muddled into a refreshing summer drink for an extra zing.

Candied Grapefruit Peel and Almond Bark

Last weekend, I found myself with an abundance of grapefruits after a neighbor’s tree decided it was time to share its bounty. Not one to let good produce go to waste, I whipped up this Candied Grapefruit Peel and Almond Bark, a delightful treat that balances the bitter sweetness of citrus with the rich crunch of almonds.

Ingredients

• 2 large grapefruits, with thick, vibrant peels
• 1 cup granulated sugar, for a sweet, crystalline coating
• 1/2 cup water, to create a simple syrup
• 1 cup whole almonds, toasted to golden perfection
• 8 oz high-quality dark chocolate, melted to silky smoothness
• 1 tsp vanilla extract, for a warm, aromatic depth

Instructions

1. Begin by carefully peeling the grapefruits, ensuring to keep the peels in large pieces. Remove as much of the white pith as possible for a less bitter taste.
2. Slice the peels into thin strips, about 1/4 inch wide. Tip: A sharp knife makes this task easier and safer.
3. In a medium saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves completely.
4. Add the grapefruit peels to the syrup, reducing the heat to low. Simmer gently for 45 minutes, or until the peels are translucent and the syrup has thickened. Tip: Stir occasionally to prevent sticking.
5. While the peels candy, toast the almonds in a dry skillet over medium heat for 5-7 minutes, shaking the pan frequently, until they’re golden and fragrant. Tip: Keep an eye on them to avoid burning.
6. Once the peels are candied, remove them from the syrup with a slotted spoon and lay them out on a parchment-lined baking sheet to dry for at least 2 hours.
7. Melt the dark chocolate in a double boiler or microwave in 30-second bursts, stirring until smooth. Stir in the vanilla extract.
8. Dip each candied peel into the melted chocolate, then press a few toasted almonds onto the top before placing them back on the parchment to set.
9. Allow the bark to harden at room temperature for about 1 hour, or speed up the process by placing it in the refrigerator for 30 minutes.

You’ll love the contrast between the chewy, sweet-tart grapefruit peel and the crisp, nutty almonds, all wrapped in a cloak of rich chocolate. Serve this bark broken into pieces alongside a cup of strong coffee for an afternoon pick-me-up, or package it prettily as a homemade gift.

Maple Glazed Candied Grapefruit Peel

Yesterday, I stumbled upon a bag of grapefruits at the local farmers’ market, and it hit me—why not turn those thick peels into something sweet and tangy? That’s how I ended up making Maple Glazed Candied Grapefruit Peel, a treat that’s as fun to make as it is to eat.

Ingredients

• 2 large, organic grapefruits with thick, vibrant peels
• 1 cup of pure, dark maple syrup
• 1 cup of granulated sugar, plus extra for coating
• 2 cups of cold, filtered water
• A pinch of flaky sea salt for balancing the sweetness

Instructions

1. Wash the grapefruits thoroughly under cool, running water to remove any dirt or wax.
2. Using a sharp knife, carefully slice off the tops and bottoms of each grapefruit to create a stable base.
3. Cut the grapefruits into quarters, then remove the fruit segments, leaving the peel intact. Tip: Save the fruit for a refreshing snack or juice.
4. Slice the peels into 1/4-inch wide strips, ensuring they’re uniform for even cooking.
5. In a medium saucepan, combine the grapefruit peels with cold water. Bring to a boil over high heat, then drain. Repeat this process twice to reduce bitterness. Tip: This blanching step is crucial for a mellow flavor.
6. In the same saucepan, mix 1 cup of sugar, maple syrup, and 2 cups of water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
7. Add the blanched grapefruit peels to the syrup, ensuring they’re fully submerged. Simmer gently for 45 minutes, or until the peels are translucent and the syrup has thickened. Tip: Keep the heat low to prevent the syrup from burning.
8. Using tongs, transfer the peels to a wire rack set over a baking sheet. Let them drain and cool slightly, about 10 minutes.
9. While still tacky, roll each peel in granulated sugar to coat evenly. Let them dry completely on the rack for at least 2 hours.

Velvety with a chewy texture, these candied peels strike the perfect balance between sweet and citrusy. Try them dipped in dark chocolate for an elegant dessert or chopped into bits for a surprising salad topping.

Candied Grapefruit Peel with Dark Chocolate

Zesty and vibrant, candied grapefruit peel with dark chocolate is a treat that dances between bitter and sweet, perfect for those who adore a sophisticated twist on classic confections. I remember the first time I tried this combination at a friend’s dinner party; it was love at first bite, and I’ve been tweaking my recipe ever since to get that perfect balance.

Ingredients

• 2 large grapefruits (preferably organic, with thick, vibrant skins)
• 1 cup granulated sugar (for that crystal-clear sweetness)
• 1/2 cup water (filtered, to ensure purity of flavor)
• 4 oz high-quality dark chocolate (70% cocoa, for a rich, deep flavor)
• 1 tbsp coconut oil (unrefined, to add a subtle tropical note)

Instructions

1. Begin by thoroughly washing the grapefruits under cool running water to remove any wax or residues.
2. Using a sharp knife, carefully slice off the tops and bottoms of each grapefruit, then score the peel into quarters and remove.
3. Slice the peel into thin strips, about 1/4 inch wide, ensuring to remove as much of the bitter white pith as possible.
4. In a medium saucepan, combine the grapefruit peels with enough cold water to cover them. Bring to a boil over high heat, then drain. Repeat this process two more times to reduce bitterness.
5. In the same saucepan, mix 1 cup of sugar with 1/2 cup of water, stirring over medium heat until the sugar dissolves. Add the blanched grapefruit peels and simmer gently for 45 minutes, or until the peels are translucent and the syrup is thickened.
6. Using a slotted spoon, transfer the candied peels to a wire rack set over a baking sheet. Allow them to dry for at least 4 hours, or overnight, until no longer sticky to the touch.
7. Melt the dark chocolate and coconut oil together in a double boiler over simmering water, stirring until smooth. Dip each candied peel halfway into the chocolate, then place on parchment paper to set.
8. Let the chocolate harden at room temperature for about 1 hour, or speed up the process by placing them in the refrigerator for 20 minutes.

Velvety dark chocolate encases the chewy, sweet-tart grapefruit peel, creating a contrast that’s both texturally exciting and flavorfully complex. Serve these as an elegant after-dinner treat or package them in a pretty box for a homemade gift that’s sure to impress.

Ginger Spiced Candied Grapefruit Peel

Yesterday, I found myself staring at a pile of grapefruits, their vibrant hues begging to be transformed into something extraordinary. That’s when I remembered my grandmother’s ginger spiced candied grapefruit peel, a treat that perfectly balances sweetness with a spicy kick. It’s a recipe that turns what many consider waste into a delightful confection.

Ingredients

• 2 large, ripe grapefruits
• 1 cup granulated sugar, plus extra for coating
• 1/2 cup water
• 1 tbsp freshly grated ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions

1. Begin by thoroughly washing the grapefruits under cold water to remove any surface dirt or wax.
2. Using a sharp knife, carefully slice off the tops and bottoms of each grapefruit to create a stable base.
3. Cut the grapefruits into quarters, then remove the fruit segments, leaving the peel intact. Reserve the fruit for another use.
4. Slice the peel into 1/4-inch thick strips, ensuring they’re uniform for even cooking.
5. In a medium saucepan, bring 2 cups of water to a boil. Add the grapefruit peels and blanch for 1 minute to soften. Drain and repeat this process two more times to reduce bitterness.
6. In the same saucepan, combine 1 cup of sugar, 1/2 cup of water, grated ginger, cinnamon, and cloves. Stir over medium heat until the sugar dissolves completely.
7. Add the blanched grapefruit peels to the syrup, reducing the heat to low. Simmer gently for 45 minutes, stirring occasionally, until the peels are translucent and the syrup is mostly absorbed.
8. Using tongs, transfer the candied peels to a wire rack set over a baking sheet. Allow them to dry for at least 4 hours, or overnight, until no longer sticky.
9. Once dried, toss the peels in granulated sugar to coat evenly. Store in an airtight container at room temperature for up to 2 weeks.

Out of the oven, these ginger spiced candied grapefruit peels offer a chewy texture with a glossy finish, their bold citrus flavor mellowed by the warmth of ginger and spices. Try them as a garnish for desserts or simply enjoy as a standalone sweet treat with your afternoon tea.

Candied Grapefruit Peel Tea Cookies

Craving something sweet with a hint of citrusy tang to brighten your day? I recently stumbled upon the magic of candied grapefruit peel in my baking adventures, and let me tell you, it’s a game-changer. These tea cookies are my latest obsession, perfect for those lazy Sunday afternoons or as a thoughtful homemade gift.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar, plus extra for sprinkling
• 1 large farm-fresh egg, lightly beaten
• 2 cups all-purpose flour, sifted for lightness
• 1/2 cup candied grapefruit peel, finely chopped for a burst of flavor
• 1 tsp pure vanilla extract, for a warm, aromatic depth
• 1/4 tsp fine sea salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl occasionally to ensure even mixing.
3. Beat in the egg and vanilla extract until fully incorporated, creating a smooth, cohesive mixture.
4. Gradually add the sifted flour and sea salt, mixing just until the dough comes together. Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the finely chopped candied grapefruit peel, distributing it evenly throughout the dough for consistent flavor in every bite.
6. Using a small cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, roll the dough into balls and gently flatten them with the bottom of a glass.
7. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will continue to firm up as they cool, so don’t overbake them.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How delightful are these cookies with their crisp edges and chewy centers, speckled with vibrant bits of candied grapefruit peel? Serve them alongside your favorite tea for a match made in heaven, or package them in a pretty box tied with a ribbon for a sweet surprise.

Lemon Zest Candied Grapefruit Peel

Today, I stumbled upon a forgotten treasure in my fruit bowl—a grapefruit that was just begging to be transformed into something extraordinary. That’s how this Lemon Zest Candied Grapefruit Peel recipe came to life, a sweet and tangy treat that’s as fun to make as it is to eat.

Ingredients

• 1 large, ripe grapefruit (for its thick, vibrant peel)
• 1 cup of granulated sugar (for that perfect sweetness)
• 1/2 cup of water (to create a simple syrup)
• 1 tbsp of fresh lemon zest (for a bright, citrusy kick)
• A pinch of sea salt (to balance the flavors)

Instructions

1. Begin by thoroughly washing the grapefruit to remove any wax or residue. Pat it dry with a clean towel.
2. Using a sharp knife, carefully remove the peel from the grapefruit, trying to keep as little of the white pith as possible. The pith can be bitter, so less is more here.
3. Slice the peel into thin, even strips about 1/4 inch wide. This ensures they candy evenly.
4. In a medium saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves completely, creating a clear simple syrup.
5. Add the grapefruit peel strips to the syrup, along with the lemon zest and a pinch of sea salt. Reduce the heat to low and let it simmer gently for about 45 minutes, or until the peels become translucent and the syrup thickens slightly. Stir occasionally to prevent sticking.
6. Once candied, use a slotted spoon to transfer the peels to a wire rack set over a baking sheet. Let them dry for at least 2 hours, or until they’re no longer sticky to the touch.
7. For an extra touch of sweetness, toss the dried peels in a bit of granulated sugar before storing.

Unbelievably, these Lemon Zest Candied Grapefruit Peels turn into little jewels of citrusy sweetness, with a slight chew that’s utterly addictive. Try them as a garnish for desserts or chop them up to add a burst of flavor to your morning granola.

Conclusion

Hooray! You’ve just discovered 12 scrumptious ways to transform grapefruit peels into sweet, candied treats. Whether you’re a seasoned chef or a curious newbie, these recipes promise simplicity and delight. Don’t let this list be the end—dive in, pick your favorite, and share your baking adventures in the comments below. Loved what you saw? Spread the joy by pinning this article on Pinterest for fellow foodies to enjoy!