Start with ripe fruits that have beautiful peels without blemishes.
Cut the peel from the fruits in strips leaving about 1/4" of the white pith attached.
If your strips are wide, cut them down into strips about 1/4" wide.
Put peels in a small sauce pan. Cover with cold water and bring to a boil over high heat.
Drain the peels and repeat the boiling process twice more. This helps extract the bitter taste from the peel.
After the third draining, place the peels back in the pan with sugar and water. Bring the mixture to a boil and then simmer until the peel is translucent, about 15 minutes.
Use a slotted spoon to remove peels and place them on a wire drying rack. Dry for 3-4 hours. The sugar syrup you boiled the peels in will have a slight citrus flavor. It can be discarded or saved for use in cocktails, hot tea, or drizzling on cakes.
When the peels have dried, dredge them in granulated sugar and store in an airtight container. Alternately, dip peels in dark chocolate, let dry and store in an airtight container.