One of the perks of working at the farmer's market is making off with quirky foodstuffs I would never buy myself, like tart green grapes that I put in the freezer and fresh ravioli pasta stuffed with walnuts and gorgonzola. In recent weeks it's been pomelos, those giant yellow grapefruits that are 75% rind and 25% fruit.
A gorgeous flower is revealed when i run my Miyabi chef's knife blade through the center of one.
The more challenging aspect of enjoying a pomelo is its eating. The fibrosity in the web of skin that holds the fruit is intimidating, so I recommend cutting into the smallest sections possible.
Pomelos also become a party activity when introduced in a social setting : )
