Product information

Everything about pomelo groen

Green pomelo has white flesh, a fresher and more tart flavour than the red variety and is generally available slightly earlier in the season. A versatile kitchen pomelo.

What is pomelo groen?

Green pomelo (Citrus maxima) has a green to light yellow skin and white flesh. Despite the green colour, it is fully ripe — the skin of pomelo does not reliably turn yellow as a ripeness indicator. The flavour is slightly fresher and more tart, and less sweet than red pomelo.

Green pomelo is the most widely sold pomelo variety in Asian supermarkets and wholesale outlets. Because the flesh is white, it is less visually impressive than red pomelo, but the flavour is fresher and more versatile in application.

large citrusNovember–MarchChina/Thailandfresh and tartcitrussalad

Origin & tradition

Grown in China, Thailand and Vietnam. The season runs roughly from November to March — slightly earlier than red pomelo. Thanks to its excellent shelf life, it remains available well beyond the season.

Ripeness: weight is the best indicator — heavier fruits contain more juice. Skin colour is not a ripeness indicator for green pomelo.

Green pomelo does not ripen further after harvest.

Flavour & texture

The white flesh of green pomelo has a fresher, more citrus-like profile than red pomelo. This makes it more suitable as a counterpoint in richer dishes or as a fresh, tart component in salads.

Pairs well with prawns, crab, rocket, mint, fresh chilli and ginger. The fresh tartness also works well in combination with oily fish (salmon, mackerel) or as a contrast to rich sauces.

Kitchen applications

Thai citrus salads with fish or prawns.
Substitute for grapefruit in dishes where less bitterness is desired.
Fresh salad with avocado, fennel and orange dressing.
Pressed juice for fresh, tart cocktails and mocktails.
Fruit platters as a seasonal citrus element.
Dessert component in citrus dishes (lemon curd, sorbet).

Storage & freshness

Same excellent shelf life as red pomelo: room temperature 2–3 weeks, refrigerated up to 2–3 months.

Store whole and unpeeled. After opening, refrigerate covered segments and pat dry before use.

Remove the white albedo completely before consumption — equally bitter as in red pomelo.

Professional kitchen tip

Green pomelo is the standard choice for pomelo salads in many Asian restaurants — not the red variety. The reason: the fresher, more tart white flesh works better with savoury dressings. Red pomelo is more suited to presentation and festive contexts.

Fresh Pomelo Groen delivered daily to your kitchen

Choina delivers fresh Asian produce every morning to restaurants and wholesalers across the Netherlands and Belgium — Rotterdam, The Hague, Amsterdam, Utrecht, Antwerp and Brussels. No minimum order.

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