Thanks for your input! After researching around, I’ve found that the setoka and the dekopon are both tangors (tangerine and sweet orange hybrid). After finding the purdue webpage on tangors, three of them were described as having a pulp with a “melting texture”. Specifically, the king, temple, and umatilla cultivars were called out.
Have you or anyone else tried these? Do they indeed have a melting or “caviar like” texture to them?