For those wanting to know about candied zest, learning how to make it and reading up on several different recipes, look it up in the Questions and Answers: Candied Zest article.

Candied citrus peel is a colorful and flavorful way to accent not only a dessert, but the plate as well. Depending on the size of the zesting tool, the candies can be thin or thick. If worked on a large lemon, or on a grapefruit or orange, from top to bottom, the result can be long curled candied peel great for decoration.

Above: Candied Orange Zest

Lemons and oranges are great because many desserts have those flavors as a base or highlight in them. Using the zest brings it out more. Grapefruit is good when used in those recipes using grapefruit, and wonderful when using it to accent another dessert that compliments it. Not all grapefruit peel has a strong color, like the orange or the lemon, and can end up being very pale and unattractive when finished. What I like to do is add a splash of grenadine syrup to the cooking syrup the grapefruit zest is being boiled or simmered in, to bring out colors or to give it a color boost. Limes can be tricky as their skins are generally thinner than that of a lemon or orange. Buy those that have firm, thick skins; you aren't looking for the juice but concentrating on the peels instead.

There are many different recipes for all kinds of candied zest and peels, ranging from stronger to thinner cooking syrups, different tossing sugars (granulated or powdered) or leaving in a syrup, and storing in the cooler or leaving at room temperature. Look at the dessert it's being used on; that can help narrow the selections of recipes down to only those needed. Also, why make the same type over and over; a fresh take on an old favorite may be just what you're looking for.

Links to recipes on this site for Candied Zest and Peels:

Renee's Candied Orange Zest
Julienne Candied Orange Peel
Candied Orange Peel
Candied Zest
Écorce d'Orange Confite