![]() (Keep away from the super-bitter pith, though.) Most people across Asia eat pomelo raw, either on its own or as part of a salad or dessert. ![]() Their juice sacs are also heartier, i.e., less juicy, than grapefruits’, and lack the grapefruit’s bitterness. Most pomelos have the same volume of actual flesh as typical grapefruits (or slightly less), but thick layers of pith mean they’re usually substantially larger. ![]() Grapefruit’s subtle bitterness is a marvelous thing in cocktails, such as the classic Paloma. They are a lighter orange, sweet, juicy, and seedless. Satsuma Mandarins are a specific type of mandarin orange, originating in Japan more than 700 years ago. They are easier to peel than tangerines, but not as easy to peel as Satsumas. (The latter, sometimes called oroblanco, enjoys a rich tiki history but is hard to find these days.) A particular grapefruit’s bitterness, sweetness, or acidity doesn’t track reliably to color, so the only way to know for sure is to cut in. The mandarins you see in grocery stores called Cuties and Sweeties are Clementines. Caribbean-born hybrids of pomelos and sweet oranges, grapefruits have flesh ranging from ruby-red to pink to white. Grapefruits are the only major citrus Westerners eat that have a strong bitter taste in the flesh itself.
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