Red pomelo is the large Asian citrus fruit with pink flesh — less bitter than grapefruit, sweeter and with a long shelf life. A temple and New Year fruit with strong recognition value.
Pomelo (Citrus maxima) is the largest citrus fruit in the world. Red pomelo has pink to reddish flesh and a thicker, spongy white pith than grapefruit. The flavour is bittersweet — milder and sweeter than grapefruit, with a pleasant citrus aroma.
In Asian culture, pomelo is closely associated with Chinese New Year and other festive occasions as a symbol of good luck and abundance. The thick rind and the sound when breaking the segments apart are part of the experience.
large citrusDecember–AprilChina/Thailandbittersweetcitruslong shelf lifePomelo is grown in China (Fujian, Guangdong), Thailand and Vietnam. The season runs roughly from December to April. Thanks to its excellent shelf life, pomelo can be stored for months beyond the season.
Ripe pomelo can be identified by a light yellow to light green skin (green does not mean unripe in pomelo) and a full, heavy fruit. The skin may be slightly wrinkled — this is normal for pomelo.
Pomelo does not ripen further after picking. What you receive is ready to eat.
Pomelo is used almost exclusively raw. The flesh is firm and dry in texture — ideal for salads because it does not release liquid easily. Heating is uncommon, but dressings and vinaigrettes with pomelo juice are excellent.
Pairs classically with prawns, mint, toasted coconut and fish sauce in the Thai salad 'Yam Som O'. Also excellent with avocado, rocket, feta and a honey dressing, or as part of a ceviche.
Pomelo has an excellent shelf life. At room temperature 2–3 weeks, refrigerated (8–10°C) up to 2–3 months. This makes it an ideal fruit for consistent availability.
Store whole and unpeeled. Once opened, store segments covered in the refrigerator — but pat dry before use, as excess moisture makes the texture less pleasant.
The white spongy pith (albedo) is bitter and tough — remove completely before consumption. Only the translucent flesh of each segment is used.
The most time-consuming part of pomelo is the peeling — the thick rind and removing the membrane from each segment takes time. Cut off the top, score the skin into quarters and peel layer by layer. Then break each segment apart and remove the membrane strip by strip. Prep time for a restaurant portion: 10–15 minutes per fruit.
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