Pomelo

Cut a shallow cross through the thick skin at the top, then pull the peel away in broad strips. Separate the segments and remove their tough, bitter membranes before eating the juicy flesh.

Choose one that feels heavy for its size and has firm, unblemished skin with a fresh citrus scent. A little green on the peel does not necessarily mean the flesh is unripe.

Keep an uncut pomelo in a cool, dry place; refrigerate it if you want it to keep longer. Once peeled, store the segments in a covered container in the fridge and eat them within a few days.

Pomelo pairs especially well with prawns, toasted coconut, fresh herbs, chilli and a sharp lime dressing. In Thai yam som-o, the segments are gently broken up so they catch the savoury dressing.

Yes. Remove the outer coloured zest and use a little in dressings or baking; the thick white pith can also be candied, though it needs blanching and simmering in syrup to soften and lose bitterness.

Pomelo is generally larger, with a much thicker rind and larger segments; its flesh is often milder and less bitter than grapefruit. Grapefruit has 26 kcal per 100 g, while pomelo has 26 kcal per 100 g.