This specialty fruit is a cross between a tangerine and a grapefruit.
(The name
comes from pomelo, the European term for grapefruit.) The fruit is
fairly large, with an
easy-peeling rind and few seeds. The deep orange flesh is best when
peeled and eaten
out of hand for lunch or snacks, but it also can be used for juicing.
Section and toss with
dates, grapes and honey to make a winter-fruit salad or sprinkle
sections on top of
pan-fried ham slices.