" I read that a phosphorus deficiency can manifest as a nitrogen deficiency (thus the yellowed leaves) and that a secondary symptom is dry, pithy fruit. " Well, not exactly. You either have phosphorus deficiency, nitrogen deficiency, or both. I suspect you have multiple micro and macro deficiencies going on here, but I don't think severe phosphorus deficiency is contributing to this degree of pith. So, fertilize now, again in a month, and then in September. Give your tree one more fruit cycle and if it continues with this huge amount of pith, I would simply replace it with a more worthy cultivar. Taste the pulp and see if it has a sweet lemon flavor, or a grapefruit flavor. That will at least give you an idea of the group this citrus may fall under. Palestine lime tastes like watered down lemonade. But, to me, this appears to me to possibly be just rootstock at this time, and something you'll want to replace with a viable cultivar. You'll know because the fruit will be very bitter if it's just rootstock. Patty S. Here is a link that might be useful: UC IPM: Diseases & Disorders of Citrus Leaves & Twigs

The rind of any watermelon has no flavor, nor nutritional value, that I have been able to discern in my research so far, so I doubt that the color of the edible fruit has anything to do with making pickles from the rind. You really have nothing to lose. Nancy

I thought they turned out well. They were popular for sure. This was for a Thursday night cooking club with the theme of Marcus Samuelson. The rind, and addition of white pepper, is what makes them a tad different. I brought some on a platter and bagged the rest for guests to take home. I think you def need to play with the cooking time. I cooked some in my gas oven and some in my electric, and i preferred a slow low heat that made them flat and chewy to the higher electric heat which made them smaller and a tad puffy. We are back in Maine now and we had guests last night. I did another panini bar and it was big hit. Someone said that it was a psuedo-craft. I had people assemble their own sandwiches (vs in the past when I would hand out sheets for them to place an order). Then I brushed the sandwiches w butter and put them in the press. Everybody made half sandwiches so they could switch it up; i can also fit 8 halves on the press so it was done at the same time rather than holding some in the oven. Served it with this soup (very good, note the honey!). https://cooking.nytimes.com/recipes/1013383-tomato-soup

Lulu, we're an opinionated bunch, Please don't let it get to you. The comments are about the food, not you. You're very welcome here in the Cooking Forum. So, the rind isn't needed if your cheese is young and firm, since it was baked in pastry. Also, the rind on young brie can be a bit rubbery and bitter in the wrong way. Technically, it isn't ”ready to eat” as Floral said, because at its full flavor, proplerly aged, it's very soft to runny, and the rind is more tender and flavorful. But this recipe was meant for young firm cheese--and Costco priced. I think the rind might have given an unpleasant texture to the pastries and your trick of peeling it was a good idea. Re ”American” brie, the issue is that it's sold young, whether it's French or American, and a lot of Americans are inexpert at storing and aging their cheeses. Contrary to the prejudices I've often heard expressed, American made ”brie” (same kind of cheese, off appelation) can be indistinguishable from similar, proper French bries, when one compares like to like. Cheesemongers and some supermarkets with specialized cheese sections, here, do sell ready to eat cheeses, and cuts, but they don't travel well, and can go bad while waiting to be sold, raising the prices of all the cheeses.