A: Hello, guys. Welcome to VOV 24/7’s Food Delight. We’re A and B. We’re really excited to share with you some cooking tips on today’s program. B: Hello, guys. Hello, A. A, what do you usually do after peeling or trimming fruits and veggies? For example, what do you do with a pomelo’s skin. A: Peeling a pomelo is not as effortless as peeling a mandarin or orange. It can be a real challenge for newbie cook, because the thick pith is firmly attached to the flesh. B: True. When you dig your fingers into a pomelo to peel it, you’ll find out it has a thick layer of pith, which almost feels like tearing a kitchen sponge. Peeling requires so much strength that I always have to ask my husband for help. B: Making pomelo sweet soup is not as easy as I thought, B. Mixing with salt, alum, and sugar, and then tapioca starch. Goodness me, too many steps to follow A: To make this dessert, the skilful hand of a cook is necessary. You should taste a pomelo cube before cooking to make sure it is not bitter anymore.