Peeling Pomelos

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Learning new skills is part of life. I remember where and when I learnt to fillet and serve mangos many years ago, and mastering this has served me well. My latest skill aquisition came about because I was begifted not one, but three red fleshed pomelos in quick succession. They are the most delicious, sweet tasting citrus. Perfect for autumn snacks. Previously, the fruit seller had skinned them, and Chinese friends segmented and peeled them. Finally, I had to tackle my own pomelo, so with knife (and camera) in hand, let me share this art.

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Photos

Score and quarter
Cut round the equator and along the international date line

Peel
Start with a knife, to get a good grip, then heave back the rind.

Bisect
I have seen this done with bare hands, but I require a knife.

Segment
Only pull away the segments required, unless you are in a party of 5. The rest of the fruit stores well in the fridge.

Remove membrane
and seeds before eating the pulp. Red and yellow pomelos taste almost identical.

Shoe cupboard freshener
Lasts a couple of weeks.

Comments

[toni]

well done but
You don't show how thick the peel is!!!! I thought you were spatially aware? Because you don't like getting your hands dirty, maybe you didn't notice!!! Look forward to sharing pomelos

[paid to travel]

Thickness
The peel is as thick as regular thongs, the pith stays with the membrane, and the pulp is the consistency of set jelly, so you don't get very messy at all. Adds to the enjoyment - non messy citrus.

[Doris]

But surely.....
Surely you would have met pomelos in Israel many decades ago, no? Certainly all the pomelos in Austria were imported from Israel! Pretty amazing things, aren't they, and they provide hours of entertainment and taste.

[paid to travel]

In Israel
No memory of pomelos is Israel. We picked oranges, tomatoes and flowers for the European market, and milked sheep to make cheese for the local market. I remember learning to eat avocados and falafel in Israel.