pomelos

If you're a citrus lover, perhaps you're used to peeling a clementine or navel orange on the run for a quick healthy sweet treat.  If you've ever encountered a pomelo you'll know there is nothing quick or easy about obtaining the edible portions of this, the largest fruit from the citrus family.  It has a thick (and I mean thick) skin which takes some effort to peel.  Inside it has lots of white fluff, huge seeds and an indistinguishable sweet and tart flavor -- much, much sweeter than grapefruit, but clearly related.

It's said to be a mix of grapefruit and orange and it hails from Southeast Asia where it's eaten raw as a dessert, in yogurt based salads or sometimes even pickled.  The United States isn't known for being crazy about the fruit, but there is at least one tree that grows pomelos somewhere in my city.  I know because InterVarsity students harvested some last weekend in partnership with a local harvesting non-profit.  They are more readily available at Asian supermarkets, if you're interested in giving them a try.

Why not open your horizons, drive on down to your local Asian (or Latino) supermarket and buy a few.  

not to scale.  pomelos are MUCH bigger than image.

Set aside some time to discover the fruit, open it up, remove the many large seeds, and enjoy.

Maybe you'll become a big fan and try growing your own.  Just to warn you, it can take 8 years to grow these trees from seed, don't dry the seeds out, and be warned that they can grow up to 50 feet tall.

There you have it, ladies and gentlemen.  I'm still savoring the lingering taste in my mouth HOURS (and after eating other food) after I took the plunge into the pomelo today.