This is not how you cut a pomelo, the flesh will be messed up like that if you cut it that way. For pomelo, a citrus fruit like this, we need to cut the outer skin without damaging the inner side and we peel off the remaining skin from the inner flesh.
Just cut it this way. Little to no waste and was able to get rid of the rind. Obviously I went thinner on the rind when cutting it since I don't mind the slightly sour flavour. 10/10 would recommend
@@sicariusperemo3789 but pomelos are not oranges. The method professional chefs use on oranges is called supreming, and it's not the best way to peel pomelos because it is messy and there's a lot of flesh and juice wastage. The vesicles (juice sacs) are sturdier in pomelos than in oranges and the segment wall tougher. Once the peel is off, the segments can easily be separated and the segment walls peeled off. That way you are left with fat, juicy segments that are intact and nice to look at (like jewels). No sticky mess, no flesh and juice wasted. :)
I haven't tried my self but based on my readings this should taste similar to a grapefruit, I just discovered orange is a hybrid between pomelo and mandarin. My whole life is a lie!!!
@@sandijohnson4630 Yes you Do it bu Hand The Membrane easily Peels off makes the Fruit more Fresh Not Saggy the Pulp burst in your mouth when you Eat it if its Peeled the Right way
Very nice video. What looks nicer than a pretty set of women human hands pulling a pomelo out of a flower. I just bite the top off pull that whole thing out. Then you can just split the whole thing open.
