And so my Thong Dee Pomelo has fallen off at the slightest touch when I was trying to move the pot. This shows the steps on how we peel off the giant of the citrus fruits. It is like dehusking a coconut. After the rinds have been removed, what remains is still bigger than my biggest unpeeled Oro Blancos. We eat the pulps of Pomelo and so never juice it. The pulps can be added to salad, but mostly for fresh eating. This is the best fresh Pomelo I have ever tasted in California. The meat is very firm and not bleeding at all. It is very sweet with slight acidity that keeps us munching for more. It doesn’t have the grapefruit aftertaste at all! Hope you can enjoy this with us but by the time you get here, it’s all gone. I haven’t tasted a pure Pomelo in a long while until now. Just enjoy the pics!