It's also called wampee and by other, derivative names in Southeast Asia; these were harvested in Florida. The smaller, rounder variety ($8 per pound, photographed earlier at another stand nearby) is very sour, and prone to bruising; the one I sampled offered little pulp around four pumpkinseed wannabees.
The larger, ovoid wong pei ($15 per pound, also shown below) is sweet, with a flavor similar to lychee. The rind peels away readily, though sometimes in too many shreds. As an alternative, you can work the whole wong pei in your mouth — where the minute hairs on the rind may suggest an apricot, in mouthfeel if not flavor — then discard the rind and seeds.
Sidewalk fruit vendor
Near the southwest corner of Grand St. with Elizabeth St., New York