Use a zester to remove the zests of the fruits in a fine julienne.
Place each zest in a separate small pan, cover with cold water, and bring to a boil. Once the water is at a boil, drain the zest and return to the pan. Repeat the blanching process two more times. Dry the zests on paper towels. Line a micro-wave tray with a piece of parchment paper and spread all the zest evenly on it in