Cut grapefruit in half and remove fruit, and then remove most of the soft white pulp on the inside of the skin. Then cut the peel into strips or triangular pieces of varying sizes.

Soak at least overnight covered with water, salted with 1 tablespoon to 4 cups of water if you want. If you're busy, you can let it soak up to 24 hours.

Then drain, rinse and soak for 20 minutes in fresh water. Then drain, rinse and cover with fresh water, and boil for 20 minutes. And then drain again.

Place the grapefruit peel in a heavy pan and cover with an equal amount of sugar. Simmer the peel in this mixture, adding more sugar or a little bit of water as needed.

Simmer as long as it takes for the peel to absorb the sugar, at which time the peel becomes almost transparent. The more sugar and the longer it simmers the better!

Then, a few at a time, take the peels and roll them in a big bowl of sugar, and when they are thoroughly coated with sugar, place them, preferably on their sides, on cookie sheets.

When you get them all on cookie sheets, then turn on your oven and get it up to 325-350 degrees or so. Put the cookie sheets into the oven and close the door. Immediately turn off the oven and let the grapefruit peel sit in there, preferably overnight.

In the morning, take them out of the oven and taste one to make sure they are OK. The insides should be juicy, and the peel should have a nice citrus tang. Then package in gift containers, bowls, plates. Does not have to be refrigerated or kept in an airtight container.