This variety of pummelo was developed by the University of California, Riverside and is most widely grown pommelo in the United States. It has relatively few seeds and a deep rose interior color. When ripe, the skin should be yellow; not green. You can refrigerate this fruit for an extended period of time, but to ripen fully it should be aged. Put it on a shelf, and when the skin softens it is fully aged. It is very low acid and pink inside. You need to peel it twice. First score and remove the skin, then break it open and peel back the white membrane. Eat slowly and savor the pulp as different parts of the section taste different.