Or is it pommelo? Pummelo? Whatever you call it, I call it delicious. Don’t be scared by this massive, fragrant, thick-skinned citrus: what lies beneath is special: sweet/tart citrus segments reminiscent of grapefruit, but without any of its nasty bitterness. The texture also makes this special, with a crunchy bite from its large, easily separated vesicles — those individual cells in citrus fruit that contain the juice. And pomelo is the ancestor of most citrus we enjoy today, according to LA Times food writer Russ Parsons, so that navel orange you enjoyed this morning got its genes in part from the noble pomelo. They’re at their peak right now, so look for a green or yellow rind, with a nice heft. I cut them in half and slice the segments out with a paring knife when I’m feelin’ fancy, but for out of hand eating, you can just lop the top part of the rind off, and once you reach fruit, it’s as easy to peel as any orange. The segments separate easy, revealing tons of tiny citrus capsules that burst with juice when crushed between your teeth. It’s a highly addicting experience. Have you tried it? — Megan B.