Pomelo
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+Description
Pomelo is often pear shaped and with 15- 25 cm in diameter, the largest citrus fruit. Pomelo is native to Thailand and Malaysia. The green to yellow skin is thick and smooth. The juicy flesh is mostly white, but can also be pink or red, depending on the type. The taste is sour and slightly bitter, but sweeter than the yellow grapefruit. Pomelo’s with red or pink flesh are most sweet
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+Availability
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 
Pomelos are available from China, Israel and Thailand
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+Main nutrients
Fiber, Potassium and Vitamin C
Main varieties
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Pomelo
The juicy flesh is mostly white, but can also be pink or red, depending on the type.
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Preparation
Cut the fruit in two halves. From here, either cut the halves into watermelon-like slices, or scoop out the two fleshy halves with a tablespoon. The thick skin is often not eaten, but taste delicious after being candied.
ConsumptionPomelo is commonly eaten fresh or is used to make juice. The pulp is also delicious when made into jam, jelly or salad. The peel can be used for flavoring soups and desserts. In China the peel is made into candy.
When to eatThe peel of the pomelo becomes mostly yellow when fully ripe. The fruit can be stored in the refrigerator for up to two weeks.
Did you know?
- Pomelo is sometimes called Pummelo, Chinese grapefruit, Jabong, Lusho fruit, Papanas or Shaddock.
- Chinese use the skins and leaves for preparing ceremonial baths by boiling them. The purpose is to cleanse the person and repel evil.
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