Grocery
Imported Pomelo
What it is
This is a large, citrus fruit, native to Southeast Asia. It has a thick, pale yellow or greenish rind and sweet, juicy flesh that can range in color from pale pink to deep red. The segments are typically larger and less tart than those of a grapefruit, with a milder, sometimes slightly bitter, aftertaste. It is known for its substantial size and refreshing flavor.
How people cook with it
Pomelos are enjoyed fresh as a snack or incorporated into various culinary preparations.
- Eaten fresh
- Added to fruit salads
- Used in savory dishes
- Juiced for beverages
To prepare a pomelo, you will need to cut through its thick rind. Slicing off the top and bottom allows for easier peeling. The rind can then be peeled away in sections, similar to a large orange. Once peeled, the fruit can be divided into its natural segments. These segments can be eaten as is, or the membranes can be removed for a smoother texture. The flesh can also be segmented and added to green salads for a bright, citrusy note, or used in stir-fries and other cooked dishes where its unique flavor can complement other ingredients.
How it differs from similar foods
Compared to grapefruit, pomelos are generally larger, sweeter, and less acidic. Their pith, the white spongy layer beneath the rind, is also thicker. The texture of the flesh is often less fibrous and more succulent than that of a grapefruit, offering a distinctively milder citrus experience.
Who it is for
Home cooks and fruit enthusiasts who appreciate a large, subtly sweet citrus fruit.
How to keep the rest
To store the remaining pomelo, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for a few days or refrigerated for up to a week to maintain its freshness and prevent it from drying out.