Photography by: Thomas Wenger
- 1 piece pomelo
- 1 paring knife
Pomelo is one of my favorite fruits. Available throughout South East Asia, Pomelo is the largest citrus fruit, with a very thick green to yellow rind and yellow to pink flesh. Other that using pomelo as a fruit or part of a fruit platter, Pomelo fillets, separated into the individual strands, are often used in salads or appetizers, particularly in the Thai and Filipino cuisines. In the Chinese cuisine, the thick rind is oftener dried and used for flavoring or candied and used in desserts. Of course it also can be juiced and is an excellent source of Vitamin C.
- Cut the top and the bottom part of the pomelo off, depending on the size of the fruit, this will be about 1-2 inches. There may be several slices needed as you try to get as close to the flesh as possible without actually cutting into the flesh.
- With the point (tip) of the paring knife cut lines from the top to the bottom of the pomelo, cutting through the skin but not into the flesh. Peel off one section of rind and with the point of the paring knife clean all the white inner lining of the rind away, so that the division of the segments becomes visible.
- Make an incision in-between two segments and with both hands tear the pomelo apart.
- Remove the thick membrane that runs through the middle, then remove the membranes covering the segments. Remove the fairly large seeds and slowly, with the palm of your hand, remove an individual segment, then restart the process with the next segment by removing the membranes dividing the segments.