My sense of taste is not meant for bitter tasting food. The reason why I had a hard time appreciating ampalaya on dining table. I had a hard time appreciating suha as well.
Dalandan, a small relative of suha can be eaten by removing the peels with bare hands. Sucking the flesh. Then spitting out every seeds. The fiber can be swallowed or spitted out depending on one’s preference.
Eating suha is different. It has a relatively thick rind. Peel removal is done with a knife. The numerous juice sack is further enclosed in a tough half moon skin. Care should be exercised in removing the juice sacks.
The taste is slightly sweet and slightly sour. Some varieties are more sour while others are sweeter.
Why I never love eating suha? Suha is bitter tasting.
Yes suha is bitter. The tough skin covering the juice sacks is bitter. The seeds are also bitter. Cracking the seeds or biting the tough skin will masked the sweet and sour taste.
I cracked a seed accidentally the first time I ate this fruit. I tried avoiding all the seeds but the taste was still bitter. I observed that some bitter skin were still attached to juice sacks. Pulling it off carefully did not make any difference.
Note: Some suha varieties have less bitter substance – like the Suha ng Davao.
Update as of January 2019
A fresh pomelo!
It was not the greatest pomelo I have tasted. The best so far was from the Davao. The one I mentioned above. However, it is not the worst either. I peeled it with haste and no care at all. Touched the seed and juice sacks thick divider. Felt slight and tolerable bitterness, mildly sour and weak sweet.
My taste buds has changed with time. As of date, I can eat most bitter gourd dish with no problems. Maybe now, I can eat worst tasting pomelo. I can try if I can get one from tree or from public market. Base on my own experience every tree with no appreciable taste are taken down. The last two trees I knew were bearing fruits every year. They were falling to grounds and no one was interested. The poor trees were cut down eventually.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.