Should you eat the peel? Absolutely. In fact, we suggest that you sweeten it and enjoy a candied lemon peel as a special treat, using our plant-based, diabetic-safe sugar substitute.
“I was recommended to try this product and already love everything this company has. It’s great to get everything in one place from a brand I know and love.” – Mary-Jane
Have you tried our new BE Sweet?
Citrus peels are rich in flavonoids, rutin, and limonene. Flavonoids are what give lemons their bright colors and are potent antioxidants with a long list of documented health benefits.1 Limonene may also support detoxification, while the bioflavonoid rutin may help support vitamin C absorption.
A few other fun facts: Not only were citrus fruits seen as status symbols of nobility in the ancient Mediterranean culture, but some scientists have found that citrus fruit peels could work better than prescription drugs at lowering cholesterol.2 Citrus peels are also free from the side effects attached to medications.
- 3 lemons, limes, or oranges (firm and ripe)
- 1/4 cup BE Sweet powder
- 1/2 cup water
- Peel the fruit with a swivel-bladed vegetable peeler, leaving the bitter white pith behind.
- Cut or dice the peel into strips. Place the strips in a small saucepan. Cover with cold water.
- Bring the water to a boil, then drain and rinse with cold running water.
- Add BE Sweet powder to the saucepan with 1/2 cup water; cook over medium heat until liquid evaporates, and the peel is shiny and bright.
- Use a fork to lift out the peels, then spread them out on a silicone baking sheet to cool, making sure strips are separated. (Optional: Roll peels in more BE Sweet powder before cooling if you’d like to eat them as candy.)
- Store in the refrigerator in a sealed jar. Candied lemon peel will keep for up to six months. You can also store the leftover syrup in the refrigerator to use to flavor/sweeten.
- Nicola P. Bondonno, Frederik Dalgaard, Cecilie Kyrø, Kevin Murray, Catherine P. Bondonno, Joshua R. Lewis, Kevin D. Croft, Gunnar Gislason, Augustin Scalbert, Aedin Cassidy, Anne Tjønneland, Kim Overvad, Jonathan M. Hodgson. Nature Communications, 2019; 10 (1) DOI: 10.1038/s41467-019-11622-x.
- Elzbieta M. Kurowska and John A. Manthey. Hypolipidemic Effects and Journal of Agricultural and Food Chemistry 2004 52 (10), 2879-2886 DOI: 10.1021/jf035354z.