4 Grapefruit or 2 Pomelo
3 cups of water
2 cups of sugar

1. Finely grate outside skin of grapefruit to remove as much rind as possible. This is done so that the grapefruit skin will be tender and the sugar syrup can be absorbed into the skin.

2. Using a small sharp knife, cut out centre sections from each end of fruit. Hold grapefruit in palm of hand, with knife mark 6 equal-size sections around grapefruit, cut through skin of each section but do not cut into grapefruit flesh.

3. Hold grapefruit in one hand and using thumb and forefinger of other hand, gently ease skin away from flesh, one section at a time.

4. Fold one end of section into centre, fold other end over the first and thread curls onto thin bamboo skewers, pack tightly.

5. Place skewers in a large china or plastic basin, cover with water. Allow to stand 5 days, changing cold water each morning and each night, and turning skewers each time.

6. On fifth day, drain grapefruit, place skewers in a large saucepan in a single layer. Add water and sugar, *(N.B. Add brandy or spirits to taste, if desired), stir over gentle heat until sugar is dissolved.

Simmer gently, uncovered, 45 minutes or until grapefruit is tender and liquid is syrupy. Cool, remove from skewers, store with liquid in airtight jars.

Mrs Elfie Sauve, Cairns

DATE: March 1983

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