With a sharp chef’s knife, remove the ends of each fruit, then carefully remove the peels in halves or quarters.

Slice peels into 1/2-inch thick strips.

Add the peels to a medium saucepan. Cover with water. Bring to a boil. Boil 15 minutes.

Pass blanched peels through a fine mesh strainer to drain. Rise thoroughly with cold water.

In a medium saucepan, simmer blanched peels, water, and granulated sugar over medium heat, stirring occasionally until sugar dissolves. Reduce heat to low. Simmer 1 hour.

Preheat oven to 200° F (95° C). Line a half sheet rimmed baking tray with parchment.

Pass peels through a fine mesh strainer, or use a slotted spoon to remove the peels from the syrup.

Arrange on prepared tray. Don’t allow the peels to touch.

Bake 2 hours, tossing periodically with a metal spatula.

With a sharp chef’s knife, cut peels into small pieces, approximately 1/4-inch in size.

Line tray with a fresh sheet of parchment. Spread with the diced peels. Allow to sit, uncovered, at room temperature until peels feel dry to the touch.*

Store homemade mixed peel in an airtight container or sealed food storage bag for up to 1 month.