With a sharp knife, remove the zest from the all the fruits, leaving the white pith. Freeze the zest for another use. Cut the fruit into quarters and gently squeeze the juice out of them into a bowl. Strain out the seeds and reserve the juice. Cut all the fruit into 3/4 inch lengthwise slices.
In a large saucepan, combine the citrus strips with the salt and a generous amount of water. Bring to a boil, cover and reduce the heat so that the liquid is simmering. Cook for 25 minutes, then drain. Cover the fruit slices with fresh water and soak for 4 hours, changing the water every hour.
Measure the reserved fruit juice and add enough extra juice to make the amount up to 4 quarts. In a large, non reactive stock pot, combine the water, fruit juice, sugar, and cinnamon sticks. Stir the mixture over low heat until the sugar has dissolved, then simmer until the liquid has reduced by just over half, to 2 quarts (this will take 3 1/2 to 4 hours, and the liquid will be dark brown). Add the fruits to the mixture and continue simmering for about 1 hour, stirring occasionally, until the fruit has absorbed some of the syrup and are golden. Remove from the heat and allow to cool until just warmer than room temperature (if allowed to go cold the mixture will get too thick). Spoon some of the fruit, with their syrup, into bowls and garnish with a scoop of fromage blanc and a drift of ground cinnamon.
c.1997, M.S. Milliken & S. Feniger, all rights reserved