1 or 2 pomelos2 to 3 cups sugar 2 cups water
Sugar for rolling
Score the fruit into 5 or 6 sections and peel back and separate the skin from the fruit. Because pomelos have so much pith, I used a sharp paring knife to cut some of the pith – in a similar manner as I would to fillet fish. (I don’t know if this decreased the number of times I would need to blanch the peels, but I thought it didn’t hurt.)
Place peel halves/segments in a large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off the water. Repeat three times more (or however many times you think is enough to remove bitterness). Once the blanching is complete, use a sharp spoon to [carefully] scrape off some of the pith (as much as desired.) Cut peel into 1/4 (or 1/2) inch strips.
Combine sugar and water in the saucepan and bring to boil over high heat until temperature reaches 230°F. Add peel and reduce heat to simmer. Simmer until peels are translucent (30 minutes or longer). Remove peels from syrup and roll in sugar if desired, and set on rack to dry for several hours. Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate dipped, store in sugar.