If needed, slice a thin piece from the top and bottom of each pomelo to create a stable surface. Score the pomelo into 4–8 sections, cutting through the rind and pith but not deeply into the fruit.

Slide your fingers underneath the scored sections and gently pull the rind and pith away from the flesh.

Use a paring knife to remove as much of the thick white pith as possible, then slice the peel into ½-inch-wide strips.

Add the strips to a large saucepan and cover with boiling water. Bring back to a boil and simmer for 5 minutes, then drain.

Repeat the process three more times, using fresh boiling water each time, for a total of four boils.

After the fourth boil, drain the peel well in a colander.

In the same pot, combine 2 cups sugar, 1 cup water, and the grated ginger.

Bring to a boil, then reduce the heat and stir until the sugar has completely dissolved.

Add the drained pomelo peel to the syrup.

Partially cover and simmer for 45–60 minutes, stirring occasionally and spooning the syrup over the peel as it cooks.

Meanwhile, line a baking sheet with parchment paper.

When the peel is translucent and most of the syrup has been absorbed, transfer the strips to the prepared baking sheet and separate them.

Let the peel cool for about 5 minutes. It should still be warm and slightly damp so the sugar will stick.

Toss the warm peel in the remaining 1 cup sugar until coated.

Arrange the sugared peel in a single layer on a cooling rack and let it dry completely. I usually leave mine overnight, although it may dry within a few hours depending on the humidity.

Once completely dry, transfer the candied pomelo peel to an airtight container and store in the refrigerator.