Green-skin pomelo (green skin but red inside)

Section of pomelo has red color. Peel its skin and hold the inside by hands without being sticky. It is not mentholated but has a sweet taste adhered to not such a sour taste as other pomeloes and has no seeds. Restaurants often use green-skin pomelo to make goi (a dish of grilled fish and vegetables). Separate each part of a pomelo section with a little finger. Grilled trichogaster pectoralis meat is splited into smaller parts and its bone is eliminated. Put pomelo into a plate and mix the pomelo with a spoon of good fish sauce. Then add separated trichogaster pectoralis meat to the plate and after that spread chopped persicaria on the top surface; or boiled half fat and half lean pork is sliced; or boiled shrimps with its shells peeled are splitted half and mix with the pomelo which is already mixed with fish sauce and spread ground roasted peanuts over the top surface of the plate. So it’s the meal with a delicious dish of green-skin pomelo with something. Especially young green-skin pomelo or mature one or the one that is kept for many days can maintain its green skin.