In fact, sanbokan is both eaten as fresh fruit and used as an acidic seasoning. It’s easy to peel, and once its large seeds are removed, it’s cut into chunks and served. Because it’s so high in citric acid, it’s also used by chefs to season winter’s rich seafoods, often taking the place of lemon. One way it’s used takes advantage of sanbokan’s large orange-like size: the fruit is cut in half, its flesh scooped out and the shells used as bowls, which are filled with such delicacies as chawan mushi (a seafood egg custard), steamed cod milt and fugu blowfish.Tom Schiller (BBC)