Pomelo is a large citrus fruit that is grown in areas of Southeast Asia, on islands in the South Pacific, Australia and the southern United States; it’s the parent fruit to many fruit hybrids including grapefruit and tangelo. Pomelo is also known as pummelo, pommelo, jabong, lusho and shaddock depending on region. Pomelo’s can get big, like really big. A fully mature pomelo can be up to 12″ across and weight up to 22 pounds, but are normally a little less than half that. It is most identified by it’s pear shape and light green skin. Unlike most citrus fruit which has an average to thin rind, the pomelo’s ring is very thick and the meat when mature is a pale pink, kind of an odd combination to have light pink meat with a light green skin.
How to Buy
Pomelo is a winter fruit. They can be harvested as early as late August, and are typically available in the United States from November through February. Picking one is not terribly unlike most citrus fruits, should be firm and evenly colored all around. A good one should feel heavy for it’s size too.
How to Store
Pomelo should be stored in a dry spot, good ventilation helps too and keeping them out of the sun is ideal. In this environment, they can last for up to three months. Although they can be stored in the fridge, it’s best to keep it at room temperature.
How to Prepare
As the pomelo ripens, the rind will wrinkle and begin to yellow in color. Accordingly, it will sweeten the more it ripens. It can be eaten very similarly to grapefruit; basically cut it in half and spoon out the flesh and enjoy. You can most certainly also treat it like you would just about any other citrus fruit really.