Technique: Preparing Pummelo

The thick, pale green skin of the pummelo is simple to peel. I like to carve the peelings into ornate leaves to decorate any dish that features this citrus fruit. (See Pummelo salad recipe to see how they look.) Separating the large fruit segments while keeping them intact takes a slow, methodical approach. The segments can be served unadorned, with a side of chili salt, or used in a fruit salad.