I’ve always looked forward to the Mid-Autumn Festival not because I’m interested in eating or making mooncakes of course, but because pomelos are also in season. For me they are a real treat during this time of the year. When I was young I’d had a somewhat peculiar way of eating pomelo, plucking the pearly pulp individually from the membrane and squash them one at a time in my mouth. That sudden burst of those sourish packets of juices remains one of the highlights of festivities celebrations in my childhood, because that was traditionally the only time of the year pomelos were available.
I still enjoy pomelo by the pulp, even till today, especially when its paired with another fruit in season, thai honey mangoes to create a very famous dessert, Mango Pomelo Sago, or better as Yeung Zhee Gam Luk 楊枝甘露, a name that alludes so much poetry.