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The pomelo’s thick rind is easily peeled for eating out of hand, and its crisp flesh has all the sweetness of grapefruit without the bitter edge. Sprinkled it with chopped pistachios, and drizzled it with honey and orange-flower water, it makes a bright, beautiful breakfast.

Martha Stewart Living, January 2013

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Ingredients

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Directions

Instructions Checklist
  • Arrange pomelo on plate, sprinkle with pistachios, and drizzle with honey and orange-flower water. Serve with yogurt and more honey.

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