What is a pomelo?


Have you ever tried a honey pomelo? This large citrus fruit can be found in the produce section from late fall to early spring. Here’s more about this tasty unique citrus fruit.

What Is It?

Pomelo is a type of citrus fruit native to South and SouthEast Asia. It’s the biggest of all citrus fruit weighing between 2-4 pounds (1-2 kg). It comes in several different varieties all larger than grapefruit.

Pomelo is the least acidic of all citrus fruit and does not taste as “sour” as other citrus fruit. While some varieties are more juicy than others, pomelo is typically less juicy than other citrus fruit.

The flesh color is semi-transparent and may be pale lime, yellow, peach or dark pink depending on variety.

Pomelo varieties are often not identified in the store. Based on my experience, unless specifically labeled otherwise, it is the light yellow Honey pomelo that is being sold under the “Pomelo” sign. We’ve also bought pomelos labeled as “Grapefruit Pomelo” which was light pink, juicier and a little more tart than the honey pomelo. “Ruby Pomelo” and “Jaffa Red” were deep pink varieties that were very similar in flavor to the honey pomelo. You can always try asking the produce manager if he happens to know the variety or color of the pomelo if that’s really important to you.

Here it is in comparison to a tangelo. The skin of the pomelo is smooth like a grapefruit, but the fruit itself is quite a bit larger. Botanists believe that the pomelo came before the grapefruit and that the grapefruit is a cross between a pomelo and an orange.

As it ripens the skin typically turns from green to yellow although some green may remain on the peel even when at its ripest. The rind of a pomelo is quite thick, but once scored, fairly easy to peel. The membrane between slices is very tough and papery, you’ll definitely want to remove it as I demonstrate in the video. The fruits I’ve had were all seedless with a few very tiny underdeveloped seeds. Look how thick and spongy the rind is!

What Does It Taste Like?

The flavor is milder than a grapefruit – not as bitter, not as sour but there is definitely a resemblance. I also found them to be much more firm and less juicy than a grapefruit. Everyone in our house, young and old, enjoyed the flavor and texture. Here’s a comparison of a pomelo segment and a grapefruit segment.

Unfortunately, sometimes you get an old or dried out pomelo where the flesh is very, very dry. It’s hard to avoid sometimes, but always select the heaviest blemish free pomelo you can find. That’s an unfortunate drawback of getting fruit from far away.

How to Select a Good Pomelo?

I’m happy to offer some hints for selecting good pomelos, but please know that when you live in a country where pomelo don’t grow, like we do, there’s a chance the pomelo will not be at its peak. Travelling and warehousing take its toll on fresh produce. Nonetheless, it’s worth trying! Here are my top tips for choosing the best pomelo:

  • Consider the time of year. You’re likely going to have best results mid-season (February). If it’s the very first shipment of pomelos in the store (December/January), they might have been picked slightly underripe. If it’s late in the pomelo season (April), you might be seeing pomelos that have been stored for a while.
  • Look for smooth, blemish free rind. It’s likely that the rind will have a green tinge to it, that’s normal for pomelos and doesn’t necessarily mean it’s underripe. But be weary if it’s too green.
  • Feel for any soft spots and avoid those.
  • Hold and compare pomelos. Look for the one that feels heaviest, it’s likely the juiciest!
  • Go for middle of the road in terms of size and color.

Once you bring your pomelo home, keep it on the counter for no more than 5 to 6 days. If you want to store it longer, keep it in the fridge, but let it come to room temperature before serving for best flavor.

How Do You Peel a Pomelo?

Getting at the fruit inside does take a bit of time and patience. If you’re the type of person who likes the challenge of removing all the white stuff (pith) off a mandarin orange – you’re going to love pomelos! Actually, pomelos are peeled differently than any other citrus.

To help you out, I’ve created both a YouTube video and a visual on How to Peel a Pomelo.

Honey Pomelo

Servings / Yield: 4 The largest member of the citrus family. This giant takes a bit of work to get into, but has citrus flavor but is not as juicy as other citrus. Prep Time10 mins


  • 1 pomelo


  • Slice top and bottom off the pomelo where the pith meets the flesh. The stem end will be thicker than the bottom of the pomelo.
  • Use a sharp knife to score four cuts in the peel from the top to bottom at equal distances around the pomelo. Do not cut into the flesh, cut the peel only.
  • Peel off the skin.
  • Follow the natural segments of the pomelo to pry it in half.
  • Remove the papery wall membranes from each segment carefully to keep segments as whole as possible.
  • If needed, use a paring knife to remove the tough part of the pith.
  • Eat and enjoy.
  • To store leftovers, wrap in plastic wrap and store in fridge for 2 to 3 days.

Tried this recipe?Share a photo and tag #getgettys on Instagram!

How To Eat It?

Once you’ve peeled and segmented them, just eat ’em as is. We had pomelo slices and brownies for dessert the other night – yummy! We also ate some as snacks throughout the day, I just left the peeled segments in a sealed container in the fridge – by the end of the day everyone had snacked away on them and the bowl was empty. One pomelo was enough for a family of four – with a few leftover slices.

You can also make sweet or savory salads with them. Basically, you can use them anywhere you would use grapefruit or oranges.

Here’s a link to a traditional Thai Salad with shrimp. You can also try it in this yogurt and granola parfait or in any of the citrus salads.

Let me know if you try it and what you think of it.

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

Tahitian Pummelo Tree

The Tahitian Pummelo Tree is a relatively small pummelo, although still larger than a grapefruit. This variety is round with slightly flattened ends, and has a thin, yellow-green rind when ripe. The rind peels off easily to reveal juicy, green flesh that turns amber colored as it ripens to full maturity. The flesh tends to have many easy-to-remove seeds. The unusual taste of the Tahitian Pummelo Tree, also referred to as pomelo, is fairly sweet with notes of melon and lime, and subtler notes of grapefruit.

Don’t forget your Citrus Mix fertilizer!

Latin Name: Citrus maxima
Site and Soil: In spring, summer and fall, keep your potted Citrus in a location with 1/2 day to full sun. In the winter, place your plant in a well-lit room. Potting soil should be coarse, acidic, and well-drained.
Rootstock Description: Flying Dragon is a hardy and very dwarfing rootstock for Citrus that induces very early flowering and fruit procuction. Trees grown on Flying Dragon will rarely exceed 5 ft. in height and will often produce fruit the year they are planted.
Pollination Requirements: Tahitian Pummelo is self-fertile. You can help it set fruit by taking a small brush and moving pollen from flower to flower.
Hardiness: We recommend bringing Tahitian Pummelo to a well-lit and protected location in late fall before hard frosts occur.
Bearing Age: 1-2 years after planting
Size at Maturity: 3-5 ft.
Bloom Time: Spring
Ripening Time: This lime ripen in late fall into winter but sometime produces a summer crop.
Yield: 40+ fruit
Pests & Diseases: While outside, Citrus plants will likely not be bothered by insect pests. Be on the lookout for slugs. Indoors, Citrus can have mites and/or aphids. Watch carefully for any problems and treat with an insecticidal soap or wash them off. We have not seen any disease problems on our Citrus plants.
USDA Zone: 9
Sunset Western Zone: 8, 9, 12-24
Sunset Northeast Zone: All Zones, Indoors in winter

Pomelo tree for sale
Pomelo tree for sale – Easy plant to grow with edible fruit, planting in early spring to autumn, better to buy grafted tree but also possible tree that wasn’t grafted.

Pomelo tree – information before buying:

Growing information: perennial plant, growing hardiness zone: 9-11, water needed – average to big amount, light conditions – full sun to partial shade, height: 3-7m, 10-23 feet.

Blooming in the winter to spring in cross shaped flowers that appear in white color.

Alternative names: Pomela, Honey Pomelo, Pomelo grapefruit, Pummelo

Pomelo tree for sale

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Differences between pomelo and grapefruit – Even if we commonly call it grapefruit, pomelo is not to be confused with grapefruit (Citrus maxima). The grapefruit tree (Citrus maxima) is part of the Rutaceae family, which includes all the other citrus fruits. This shrub finds its origin in Southeast Asia. The fruits, the real grapefruits, therefore, are yellow or greenish, sometimes spherical, sometimes pear-shaped and can be of an impressive size (up to 7 kg!). The pomelo (Citrus x paradisi ), cultivated in all subtropical and tropical zones for its juicy and acidulous fruits, comes from a cross between Citrus maxima and Citrus sinensis ( orange tree ). This shrub can reach 6 meters in height in the ground. It has persistent bright green leaves and divinely scented white flowers in spring. The fruits are round, yellow or pink, and ripen during the winter.

Uses of pomelo – The pomelo is a very beautiful ornamental tree. With its shiny, deep green foliage and its clustered fruits, its balanced shape makes it particularly decorative. It also has a medicinal use: scented flowers can be used, the leaves have an analgesic effect, seeds and pulp are said to cure many diseases. Pomelo juice is said to be a catalyst for certain medicinal substances, increasing their role so much that it sometimes creates an overdose effect.


  • Citrus x paradisi ‘Israeli Marsh’: cultivar with large juicy fruits with slightly bitter yellow flesh.
  • Citrus x paradisi ‘Royal seedless’: yellow flesh, soft and sweet; seedless variety.
  • Citrus x paradisi ‘Pink Marsh’: pink flesh, sweet but delicately tart.
  • Citrus x paradisi ‘Burgundy’: blood grapefruit with dark red flesh, sweet and very fragrant.

Here are some growing tips:

Location – sunny and warm place, sheltered from the wind

Soil – well drained, neutral to acidic pH. For a pot planting, choose a large container with holes at the bottom and drained by a thick layer of clay balls.

Growing in the ground – Choose a tree with rigid foliage, clear green and shiny. Darker veins and yellowing foliage are signs of chlorosis. Look under the leaves for the presence of pests. Dig deep. Remove all weeds and their roots. Add a few shovels of river sand to heavy or clay soil. Bury compost and well- rotted manure. In the soil, plant in the spring when all risk of frost is over. Take the plant out of its container. If necessary, cut the pot. Dig a planting hole large enough to contain the entire root ball. Arrange a bed of 20 cm of gravel at the bottom. Install the tree in the center of the hole and recap by adding a handful of marine bone powder to the ground. Ensure that the grafting point is not buried. Pour a bed of compost at the foot of the tree. Scratch. Dig a bowl around the trunk to retain the water.

Growing in a pot – Fill a large clay pot pierced at the bottom or a large tank without reservation with a thick bed of clay balls or gravel (20 cm).Add a layer of “special citrus” potting soil containing a slow-release fertilizer and a little homemade compost. Install the tree in the center of the pot at a correct height allowing the grafting point to be 5 cm above the ground level. Fill the vacant spaces with this same mixture and pack the soil around the trunk.

Watering – Water regularly and very abundantly the 3 years following its planting in open ground to ensure a good recovery. In winter, water every 2 weeks, only if it doesn’t rain. In a pot, make sure that the mixture never dries completely between two waterings during the growth period, then limit the contributions in winter to one watering every 10 days.

Harvesting – The pomelo is harvested when the fruits have a beautiful yellow color and come off easily. The pomelo doesn’t continue to ripen once it is picked and must therefore be harvested when ripe.

Pruning – Grapefruit pruning is not really necessary, but if you do not prune, your grapefruit should quickly gain a lot of size. To increase the amount of fruits, reduce each new growth by about half, taking care to cut just above a pair of leaves, an eye, a bud. You will also allow your pomelo to maintain a beautiful compact silhouette. You may have to intervene several times a year. Remove the dead wood as you go along and possibly ventilate the inside of the grapefruit to give it light.

Pest and diseases – Red spiders, aphids or white flies but also scale insects are the enemies of the pomelo. They mainly attack the leaves, which lose their color. Mealybugs are the most virulent: they attack the leaves but also the twigs and fruits, leaving gray and sticky traces in their path. Systematically, it is advisable to: clean the pomelo trunk with a brush and clear the soil around the tree, spray a mixture of water and black soap, cut the parts of the tree too overgrown with pests, release ladybugs. The pomelo is susceptible to two diseases: chlorosis and anthracnose. Chlorosis occurs when pomelo leaves turn yellow, except for their veins. It’s often a sign of too calcareous soil. Anthracnose manifests as black spots that invade the foliage.

More information for growing

  • Pomelo tree


1. Using a sharp knife, cut the cap of one end of the pomelo: you should cut through a couple of centimetres, and depending on the size of the pomelo you may not yet reach the flesh!

2. Starting from the cut end, made vertical incisions to the other end of the pomelo, a few centimetres apart from each other. Peel the rind off the fruit – this may feel like digging your fingers into styrofoam! The pomelo will still be covered in a lot of white membrane.

3. Pull the pomelo apart, and separate the segments. Working on each segment, peel away the tough and bitter membrane.

4. Serve the juicy pulp of the pomelo whilst fresh.

Looking for ideas on other ways to eat pomelos? Try them in place of oranges in our Orange Salad recipe for a milder sweetness, or match them with raw fish in our Tuna Tartare!


Pomelos are known to be native to south and southeast Asia. Did you know that in China, where pomelos have been grown from around 100 BC, they symbolise good luck and prosperity? You will find them everywhere you turn during the Autumn Moon Festival and Chinese New Year!



pummelo, shaddock,Chinese grapefruit, and jabong

What is it?

The gentle giants of the citrus world, pomelos have a fragrant sweetness balanced by a mild tartness—think grapefruit with less bitterness.

Round or pear-shaped, with a green or yellow rind and yellow, pink, or coral flesh, the pomelo is a special treat available November through June. In China and Southeast Asia, it’s considered a symbol of prosperity for the Lunar New Year, and it’s easy to see why: Digging through its floral-perfumed skin and thick, spongy pith to uncover the fresh, jewel-like fruit is a little like uncovering a buried treasure.

Whether you eat the segments out of hand or add them to sweet or savory recipes, they’re sure to make you feel prosperous, too.

Grapefruit’s predecessor, pomelos have been cultivated in China and Southeast Asia for thousands of years. An English explorer brought the fruit to the Caribbean in the 17th century, but attempts to cultivate it in the United States in the 19th and early 20th centuries were unsuccessful.

A hybrid that occurred naturally in the Caribbean, however, fared better in the U. S.: Grapefruit is the result of cross-pollination between pomelos and wild oranges. New pomelo strains better suited to the U. S. are now grown in California and Florida, and the fruit, no longer in grapefruit’s shadow, has gained a following among American citrus aficionados. The pomelo is also cultivated in tropical and subtropical regions worldwide.

Kitchen math:

1 pomelo = about 2 lb.

How to choose:

Choose pomelos that feel heavy. Since the exterior color of pomelos can vary widely, the best way to tell if a pomelo is ripe is to choose one that has a grassy, floral scent and feels heavy for its size. Look for shiny, unblemished skin; if it’s puckered or feels dry, the fruit most likely will be, too.

How to prep:

Pomelos require a small but worthwhile effort to get to their fruit, which needs to be cut free not only from the peel but also from the tough, bitter membranes that separate the segments. Once free, pomelo is tasty as is or sprinkled with salt and ground chile—a popular Southeast Asian snack.

In addition to chile, pomelo pairs well with herbs like cilantro, mint, and basil; tropical fruits such as pineapple, coconut, and mango; spring vegetables, including carrots, radishes, and onions; and shellfish like scallops and shrimp.

Heat can make the pomelo bitter, but it can be added to hot dishes at the end of cooking. Try it in pasta, fish, or chicken dishes that usually call for lemon. You can also bake with it, substituting it for lemon in lemon bars (sugar will cut any bitterness). Raw pomelo is delicious in salads of all kinds and in sorbet. And if you can’t bear to waste any part of the fruit, try candying or making marmalade with the pith and rind.

How to store:

Pomelos keep for up to a week at room temperature and about two weeks in the refrigerator. Once peeled, they should be eaten immediately or the fruit will dry out.


  • Recipe

    Pomelo Chicken Francese

    Chicken Francese—chicken cutlets dipped in egg, fried, and served with a lemony sauce—is an Italian-American favorite. In this version, pomelo enhanced by sweet white wine gives the dish a fresher,…

  • Recipe

    Shrimp & Pomelo Salad

    A pomelo looks somewhat like a grapefruit, with plumper, drier pulp inside. If you can find pomelos, choose one the way you would a grapefruit: select one that feels heavy…

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What is a Pomelo and How to Eat One?

If you haven’t tried the glorious pomelo, it’s time to give it a chance. Pomelos are an incredibly under-appreciated member of the citrus family. They look like larger grapefruits, but they certainly are their own creation and worth a try. Learning What is a Pomelo and How to Eat One will change your life.

My best pomelo memories are taking one of these to work when I was nursing. I used to work the night shift and so loved cracking into one of these at 2:00 or 3:00 am. I would share this with my colleagues and everyone loved it when I would bring one in.

It is so refreshing and makes you come alive again. The best part about pomelos is that they’re relatively mess free. They aren’t as juicy as a grapefruit so they don’t make the same kind of a mess.

What is a Pomelo?

A fruit that goes by many names; pomelos are also called pompelmoes, shaddock or pummelos. These delicious citrus fruits originated in South and Southeast Asia.

They were given the name of shaddock in the Caribbean after the captain of the East India Company ship that first introduced pomelos to the west.

Pomelo is the largest out of all the citrus fruits with a close relation to grapefruit. The large size can make them look intimidating, but the truth is they aren’t at all.

A lot of the size is the rind and the thick membrane surrounding the fruit itself. Unlike with other citrus fruits, the membrane of the pomelo is extremely bitter and considered inedible.

These large citrus fruits are either round or oval in shape and have a rind that ranges in color from green to yellow with a textured rind. Filled with a creamy white, bright pink or somewhere in between pulpy core, pomelos have a thicker pith than most other varieties of citrus fruit.

Pomelos can either be filled with seeds, have very few or none at all.

In Southeast Asia, pomelos are often served as desserts but they also garnish salads with them. A popular way to serve pomelos is with a salt mixture on top to cut the sweetness of the fruit.

Pomelos are the largest member of the citrus family (which is why their Latin name is Citrus Maxima – literally the biggest citrus). Like other citrus fruits, pomelos are high in vitamin C. Depending on the variety, pomelos can weigh between 2 and 4 pounds!

What Does a Pomelo Taste Like?

The flavour of a pomelo is very much like the grapefruit, but much milder. Pomelos are sweeter and don’t carry that tangy, bitterness that can be associated with grapefruit.

They are often less juicy though again, that depends on the variety as some can be juicier than others.

Buying a Pomelo

The best time to purchase pomelos is between the months of November and March. They can be found in most grocery stores or Asian and Latin markets.

Pomelos are a staple fruit in many Chinese and Japanese diets so if there’s a Chinese or Asian market in your neighborhood, chances are they’ll have pomelos.

When trying to buy a pomelo, look for yellow to pale green fruits that are heavy for their size and feel firm to the touch. Avoid soft, dull-colored fruits that look dried out.

Blemishes are ok but you don’t want to choose one that gives easy to applied pressure.

Store your pomelo in the refrigerator so it can last up to 1 week.

How To Cut a Pomelo

First, you need to carefully cut the cap or top off a pomelo with a sharp knife. The outer peel of the pomelo can be tough.

Then, starting at the cut end, you need to make vertical slices around the pomelo. Eight to ten cuts should do it.

How to Eat a Pomelo

Remove the thick rind and peel the membrane from around each segment. You can score the rind as it is then easier to peel.

You don’t eat the membrane-like you would an orange or grapefruit but just the flesh inside.

Pomelos are great in salsas, salads, marinades, juiced, made into jam or just right out of your hand.

Enjoy them the same way that you would enjoy any of your favorite citrus fruits. In fact, you can even use the peel in marmalades or candy it and use it as a garnish.

Another popular way to serve pomelo is to roast it in the oven, with some unsalted butter on top.

If you have a recipe that calls for grapefruit, oranges, or even pineapples you can substitute a pomelo instead.

There are many ways to enjoy a pomelo. If you haven’t tried one as of yet, now is the time! Make it a family affair and have everyone try apiece. They’ll be asking for more in no time!

Also, check out some great citrus recipes like Mascarpone Key Lime Mini Pies, Lavender Lemonade and Oranges en Surprise which is all great for spring and summer!!

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10 Impressive Benefits of Pomelo Fruit (Pummelo)

Pomelo is a citrus fruit that has a number of health benefits for people. For those people willing to do a bit of searching for this fruit, these impressive health benefits of pomelo include its ability to boost the immune system, improve digestion, lower blood pressure, and reduce cramping. It may also help reduce signs of premature aging, aid in weight loss, and boost oral and dental health.

What is a Pomelo or Pummelo?

Pomelo is considered a citrus fruit and it is closely related to grapefruits and other members of the Citrus genus. Its scientific name is Citrus maxima. It is quite large in size and the closest in size to these kinds of citrus fruits is a grapefruit. Pomelo is primarily found in Southeast Asia, which is its native region. It has not become popular in other parts of the world because it typically takes eight years to grow before the seeds can begin to flower and bear any fruit. Also, much of the weight and volume of pomelo is tough and inedible, while only the inner flesh is palatable.

The taste of pomelo is quite pleasant, with the consistency of grapefruit, however, without the tart or tangy flavor. This fruit is usually pale green or yellow in color, while the edible flesh inside is pulpy and white, pink, or red, depending on the variety. The history of its use dates back to at least a few hundred years, although it has likely been cultivated for far longer than that in Southeast Asian countries.

Pomelo fruits have a sweet and non-bitter taste.Photo Credit:

Pomelo Nutrition

The reason that pomelo is popular is due to its strong nutritional value, including its vitamin, mineral, and organic content like vitamin C, potassium, dietary fiber, vitamin B6, and magnesium.

Pomelo Health Benefits

The health benefits of these citrus fruits are explained below.

Boosts Immunity

Each pomelo fruit contains approximately 600 percent of your daily vitamin C (ascorbic acid) requirement. This major source of ascorbic acid has been used for generations in Southeast Asia as a quick immune system booster. Vitamin C acts as an antioxidant to increase white blood cell activity and attack free radicals, which can damage the organs of the body. It helps to fight off infections that lead to colds, coughs, fevers, and serious symptoms or microbial, viral, and bacterial infections.

Aids in Digestion

Most fruits contain high amounts of fiber and pomelos are no exception. One pomelo (the edible flesh only), contains about 25 percent of your daily requirement of fiber. Adequate fiber promotes healthy digestion and eliminates problems like constipation and diarrhea. High fiber content bulks up the stool, promotes smooth movement in the digestive tract, and stimulates the secretion of digestive and gastric juices to break down complex proteins which are difficult to digest. This keeps the digestive system functioning at a high level.

Regulates Blood Pressure

Pomelo fruit is a very good source of potassium, roughly 37 percent of your daily requirement. Potassium is a vasodilator, meaning that it releases the tension in the blood vessels, and increases blood circulation and oxygenation in the organs. It also reduces the strain on the heart and lowers your chances of atherosclerosis, heart attack, and stroke.

Weight Loss

Both pomelo and grapefruit contain a “fat-burning enzyme” that can help you reduce weight. It is called carnitine palmitoyl-transferase and is not found in many foods. This enzyme can boost your battle against the bulge; many dieters, therefore, choose to include pomelo in their diets.

Prevents Cramping

Potassium is important for the fluid balance in the body. It is a key aspect of muscle cramping and stiffness. Without proper levels of potassium, you will likely face cramps and become susceptible to pulled muscles and torn ligaments. Lucky for us, pomelo supply a good amount of potassium content, which can help achieve this health goal.

Improves Bone Health

Another boon of adequate potassium is that it can aid in preventing osteoporosis. Potassium intake has been connected to bone mineral density as it helps to facilitate the uptake of other essential minerals for keeping bones strong.

Anti-aging Properties

The high levels of vitamin C in the pomelo fruit act as antioxidants, which seek out dangerous free radicals. One adverse effect that free radicals cause is the degradation of the skin, which results in signs of premature aging, like wrinkles, sagging skin, and age spots. High vitamin C intake can prevent this, so eat some more pomelos! Pomelo also contains spermidine, a rare chemical that is actually found in human sperm, which has been closely linked to anti-aging properties as well.

Oral Health

Vitamin C, found in pomelos, is essential for producing collagen, which strengthens tissues, organs, and cells. This can boost the strength of your gums and oral surfaces to prevent them from becoming infected or weak, which can result in tooth loss and dangerous oral illnesses. It is also an excellent home remedy for bleeding gums.

Improves Wound Healing

High Vitamin C content has been shown to help replace dead tissue with healthy tissue and promotes wound healing. Pomelo fruit contains vitamin C. Obtaining adequate amounts from this fruit and other foods also promotes the development of collagen which makes the skin more flexible and fastens up healing.

Hair Care

The high levels of vitamin B1, zinc, and other essential nutrients in pomelo fruit are thought to promote hair health and help prevent dandruff. It also improves the quality of hair.

Pomelo vs Grapefruit

  • Pomelo is not a grapefruit, although it is easy to mistake the two, given their similar size, color, and taste.
  • They are both members of the citrus family and share many of the same nutritional profiles.
  • Pomelo is the largest of the citrus fruits, with grapefruit as a close second.
  • Pomelo is native to Malaysia, while grapefruit was first found in Barbados, and is now mainly grown in China.

How to Eat a Pomelo?

Pomelos aren’t the easiest fruits to eat or peel, based on their thick rind. Here are the steps to peel and cut a pomelo:

  • Step 1: Using a sharp knife, start by cutting off the “cap” of the fruit. (You may have to cut through an inch, depending on the size of the pomelo.)
  • Step 2: Then, make 8-10 vertical slices around the outside of the fruit, starting from the cut end.
  • Step 3: Now, pull the thick rind down and away from the fleshy interior, which looks much like an orange. Pull the rind off the fruit completely.
  • Step 4: Then, pull the fleshy sections apart and remove the seeds.
  • Step 5: Discard the excess fibrous material and enjoy!

Word of Caution: The high levels of vitamin C and potassium in this fruit can make it hazardous for patients with liver and kidney conditions. Also, patients with hypotension must speak with a healthcare professional as pomelo lowers the blood pressure significantly.

Other than that, enjoy this rare and powerful fruit for better overall health!

The Pomelo Is a Citrus Fruit Worth Seeking Out

If you’ve noticed what appears to be giant, unripe oranges lurking among the citrus in your local produce section of late, then you’re in luck. That giant green orb is likely a Chinese grapefruit—otherwise known as a pomelo or shaddock—and it’s a true winter citrus delight, although its size and color may seem intimidating at first.

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When size is taken into consideration, the Chinese grapefruit definitely reigns supreme. Native to Southeast Asia, it’s the largest of its kind in the fruit world, sometimes measuring close to a foot in diameter and weighing up to five pounds. That means it has the potential to yield a lot of juice, making it perfect for adding to homemade smoothies. The fruit inside is also a little less bitter and a touch sweeter than other grapefruit varieties conventionally found at grocery stores, such as ruby reds. That makes it a perfect candidate for jellies, compotes, or fruit salads—or, for simply enjoying as-is, along with the rest of your usual breakfast.

The pomelo’s color, more than its size, is the factor most likely to throw off home cooks who are unfamiliar with the ingredient. After I first received the fruit as part of an Imperfect Produce delivery, I left it out on the counter for a few days, assuming it was some sort of citrus fruit that needed some time to ripen. Shoppers who are more familiar with warm orange, yellow, and pink hues in citrus fruits may not initially realize that the pomelo’s color gradient is closer to that of limes. They’re best used when their color is light green to greenish-yellow, bordering on orange. The fruit inside will sometimes be light yellow green in color. Otherwise, it’s fairly indistinguishable from its smaller cousins.

RECIPE: Grapefruit, Walnut, and Feta Salad

When picking out Chinese grapefruits at the store, look for pomelos with rinds that smell a bit grassy. Those will be ready for immediate use, or they can be kept out on the counter with your other citrus for a week. If you’re not planning to use it immediately, you can stick the pomelos in the fridge for up to two weeks. Be aware that, like other grapefruits, the flesh of this sweet giant is divided into segments, so you’ll need to be careful of the membrane between each slice. Pomelos usually start appearing on shelves in November and can be found in some locations through late spring, so definitely keep an eye out.


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We spell our POMELOS, P-O-M-E-L-O…but even if you like to spell (or call) them Pomelos, Pommelos, Pummelos, Pompelmous, Shaddock, You Zi or even an Asian Grapefruit, you would still be correct! Which ever name you prefer,Pearson Ranch grows pomelos and ships them right to your door. Pomelos have a refreshingly sweet and mildly tart flavor. Their rosy pink interior, extraordinary texture and their incredible fragrance make them a delicious eating citrus fruit. Pomelos are a perfect addition to breakfast, salads, or use pomelos to create an exotic entree or desert. And now that you know where to buy pomelos, here is a little more information about them.
Pomelos 101…
So, exactly what are Pomelos? They are very ancient ancestors to the common grapefruit and is the largest fruit in the citrus family. They posses very little to no bitterness of common grapefruit you find in a grocery store.
Pomelos are native to Southeast Asia and arrived in China around 100-200 B.C.! Today Pomelos are still a popular treat in Asian cultures, especially during Chinese New Year. Pomelos are often enjoyed and given during the Chinese New Year as a symbol of good fortune and prosperity.
Did you know? The U.S. is the largest producing country of Pomelos? That’s right, The U.S. now grows more Pomelos than even China!
What about the nutrition in Pomelos? Just 150 grams (about one-fourth) of a Pomelo has 60 calories and provides 130% of the recommended daily allowance of Vitamin C. It is sodium, fat and (even better) cholesterol free and is an excellent source of potassium.
Why Buy Pomelos from Pearson Ranch? Our mature pomelo trees are closely tended to by hand in order to ensure their unique flavor and fragrance. Proper amounts of well water and the right balance of fertilizer with California’s famous warm sunshine, help grow the absolute best pomelos…anywhere!
The variety of California Pomelos we grow, end up in various sizes, so if there is specific size you need or want please call or email us and we would be happy to help you choose the size and quantity thats best for you.
Our standard carton sold here, contains an average of 12-23 Pomelos
*A few words about shipping* Pearson Ranch can ship fresh citrus ANYWHERE in the U.S., Including: Texas, Louisiana and Arizona! Also… you only pay for the shipping you actually need! We don’t insult our customers by CLAIMING to offer “free shipping”, then stick the cost into the price of the fruit! Please COMPARE “other” on-line fresh fruit vendors and see if what you pay for is what you’re really getting!
**Also please note…occasionally extreme weather conditions (cold or hot), holidays and/or weekends, require us to determine the best possible day to ship your fresh fruit order. If we have to change the shipping date of your order, we will notify you via e-mail as soon as possible. This is the best way to help ensure the fruit you receive (or send) will be the freshest possible!
For further information on Pomelos please call us at 888-667-2643.
” California Pomelos

Pomelo: Origins – Consumption – Nutrition Facts – Health Benefits


  • Geographic origin and regions grown
  • History of consumption
  • Common consumption today
  • Nutrition Facts: Vitamins, minerals and phytochemical components
  • Health Benefits: Medicinal uses based on scientific studies
  • Bibliography

Geographic Origins and Regions Grown

The pomelo is a citrus fruit that goes by many names. Common names for the pomelo include: Citrus maxima, Chinese grapefruit, pommelo, boongon, Jeruk Bali, jabong, shaddock, suha, Citrus grandis, and Jeruk Bali. It is larger than a grapefruit, it has a sweet flesh, a thick spongy rind, and its color ranges from pale green to yellow when it is ripe.

The pomelo is not to be confused with the yuzu, which uses the same Chinese characters but is a different species. It is called Som O in Thai, and buntan or banpeiyu in Japanese. In Burmese it is called kywègaw thee in the South and shaupann thee in the North.

The color of its pulp ranges between clear pale yellow to pink or red and tastes like a sweet, mild grapefruit. It is currently described as the largest citrus fruit, growing as large as 30 cm in diameter and weighing as much as 10 kg. The peel is thick and is sometimes used to make marmalade. The tangelo is a hybrid between the pomelo and the tangerine. It has a thicker skin than a tangerine and is less sweet.

The peel of the pomelo is also used in Chinese cooking or use as a sweetener to make candies. In general, the citrus peel is often used in southern Chinese cuisine for flavoring, especially in sweet soup desserts.

History of Consumption

The pomelo is native to Southeast Asia and all of Malaysia. It grows wild on the river banks of Fiji, Tonga, and Hawaii. It may have been introduced in China around 100 B.C. Nowadays the pomelo is cultivated mainly in the Jiangsu, Jiangxi, and Fujian provinces of southern China.

They are also cultivated along the Tha Chin River of central Thailand, in the Philippines, Bangladesh, Japan, Myanmar, Tahiti,

southern India, Indonesia, Vietnam, New Guinea, and Malaysia. Pomelo are also sold commercially in Israel, Florida, and California.

The pomelo is also known as a shaddock, after an English sea captain, Captain Shaddock, who introduced the seed to the West Indies in the 17th century from the Malay Archipelago. In the Pacific and Asia, it is known as jabong and in Chinese it is called yòuzi.

Common Consumption Today

The pomelo is often served halved and sprinkled with sugar. In addition, it can be used in salads or as a garnish for duck, chicken, pork, and shrimp dishes.

Nutrition Facts: Vitamins, Minerals and Phytochemical Components

Pomelos are a good source of vitamin C, iron, potassium, and calcium.

Health Benefits: Medicinal Uses Based on Scientific Studies

Pomelos provide a large supply of Vitamin C (4). Vitamin C is an antioxidant that has many functions such as the promotion of healthy skin and gums and the ability to increase iron absorption from non-meat iron sources (iron-rich grains and other plant foods such as whole-grain cereals) when ingested at the same time as the iron (1), (2).

To date, there are not many studies that confirm the presence of dietary fiber and folic acid in pomelos, but one can assume that this member of the citrus family contains levels similar to its counterparts such as oranges, tangerines, and clementines. Folate helps strengthen healthy red blood cells. Folate has additional health benefits including the reduction of neural tube birth defects during pregnancy (3).

Folate also helps produce and maintain new somatic cells. This is especially important during periods of rapid cell division and growth such as during infancy and pregnancy. Folate is needed by the body to make DNA and RNA, which are the building blocks of cells. It also helps prevent changes to DNA that may lead to cancer.

Both adults and children need folate to make normal red blood cells and prevent anemia. Folate is also essential for the metabolism of homocysteine and helps maintain normal levels of this amino acid (5).


1. Akhilender-Naidu K. (2003) Vitamin C in human health and disease is still a mystery? An overview. Nutrition Journal, 2:7.

2. Chiplonkar SA, Tarwadi KV, Kavedia RB, Mengale SS, Paknikar KM, Agte VV. (1999) Fortification of vegetarian diets for increasing bioavailable iron density using green leafy vegetables. Food Research International, 32(3):169-174.


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Pummelo, (Citrus maxima), also spelled pomelo, also called shaddock, citrus tree of the family Rutaceae, grown for its large sweet fruits. It is native to mainland Southeast Asia and the Malaysian portion of the island of Borneo. It is sometimes called shaddock, a name that is said to have derived from that of a captain who introduced the tree to the West Indies. The fruit is highly prized in Asia, and the rind is sometimes candied or used in marmalade. Pummelo is one of the original citrus species from which most commercial cultivars are derived; the grapefruit (Citrus ×paradisi), for example, is a cross of pummelo and sweet orange (C. ×sinensis).

shaddockShaddock (Citrus maxima).Walter Dawn

Pummelo trees reach 6–13 metres (20–43 feet) in height. The oval evergreen leaves have broadly winged petioles (leaf stems) and are downy on the undersurface, as are the young shoots. The flowers are large and white and are succeeded by very large spheroid or almost pear-shaped fruits, which are lemon-yellow to green in colour and have a sweet flavour. The pulp segments are either pallid or pink and shell out easily from the thick rind.

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