I get these pommelos around the first to middle of February from a local Asian store. I think they are from FL but shipped from a distributor in D.C.
Does anyone know what itÂ’s called.
I like this one for the following reasons:
1. You can peel each section while leaving the flesh in tack. With most of the pommelos I get, the flesh is too soft or the membrane enveloping each section goes through the outside or back of the section almost dividing it in half.
Or the sections are small.
2. The taste is good but subtle.
3. Large Size. The larger one is 8 inch high and weights 5lb.
Terry
