When the young woman in the booth offered me a taste of her Tahitian Pummelos, and tried to entice me by telling me it tasted like margarita mix, I was skeptical, but the juicy pale green flesh looked tasty - besides, I had never had any pummelo before. Sure enough, that's exactly what it tasted like, but even better since it was lower in acid and a bit more moderate in its sweetness. She was unable to tell me how to judge a pummelo's ripeness, but I took a chance anyway. Even though it was densely seeded and very pithy, there was plenty of delicious, fragrant flesh. While I thought it would make some great margaritas it was added to our salad of bitter greens, Mandarinquat slices and Fuju Persimmon.