Candied Orange Peel - Sicilian Strips - Frank and Sal Bakery
$ 22.00 - $ 29.95
Free Shipping Product of Sicily
Candied Orange Peel | Sicilian Imported Strips | 1 lb
These Sicilian candied orange peel strips are slowly cured until sugar replaces the natural water content in the fruit. This process creates a tender, translucent center that stays soft during high-heat baking. Use these 1/4 inch strips for Panettone, Cannoli cream, and Chocolate-dipped desserts.
The flavor profile is pure citrus without the chemical aftertaste found in mass-produced rinds. We source these peels from Sicily where they are simmered in sugar syrup until the rind becomes fragrant and easy to dice.
Strips arrive ready for immediate kitchen use and maintain their structural integrity when folded into heavy bread doughs. Because the rind remains soft, it integrates perfectly with ricotta fillings for traditional Italian pastries like Cassata or Sfogliatella.
Professional Uses for Candied Orange Peel
- Diced for Panettone and Holiday Breads
- Folded into Ricotta Cannoli fillings
- Dipped in Dark Chocolate as a confection
- Garnish for Negroni and Manhattan cocktails
- Traditional decoration for Sicilian Cassata
- Biscotti and Italian cookie inclusions
Frank and Sal (EST. 1989) manages the packing process to ensure these strips are never crushed during transit. We use moisture-sealed bags to lock in the citrus oils and keep the peel from drying out.
Exceptional Quality Standards
Our candied orange peel is selected for its solid-to-liquid ratio. You receive more usable fruit rind and less excess syrup, providing better value and accurate weights for your recipes.
Common Questions
A Store orange peel strips in a cool, dry place. For long-term storage, keep them in an airtight container in the refrigerator to maintain the soft texture and bright aroma.
A Yes. These strips are firm enough to stand upright in a cocktail glass and add a clean citrus finish to espresso martinis, spritzes, or classic cocktails.
Francesco’s Tip: For easier dicing, toss the strips in a bowl of granulated sugar first. This prevents the pieces from sticking to your knife or each other when mixing into dough.