Pomelos have become more readily available in recent years due to commercial exportation orchards in warmer climates around the world including here in Florida. The fruit remains the most popular in it’s deeply rooted Asian cultures and cuisines.
I find the simplest way to remove the thick skin is to score the pomelo with a paring knife. Make 4 separate, circular cuts completely around the pomelo. Then, you will be able to peel away the thick skin.
Once the skin is removed, I peeled away the cut sections much like you would eat an orange. I’ve always been a fan of grapefruits and although the pomelo is similar I found it to not be very tart like grapefruits. It was a very pleasant surprise. Because the fruit is large, half of it can be sealed in a container and placed in the refrigerator for a snack the next day. If you get the chance to try a pomelo, I strongly recommend you give one a try.