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Pomelo

Fruits · Citrus

Pomelo

The largest citrus fruit, with thick pith and mild, sweet, slightly bitter segments eaten fresh and in Asian salads.

Also called: pummelo, shaddock, chinese grapefruit

Around the world: som o (th) · bưởi (vi) · suha (tl)

1 recipe with it

Photo: Ivar Leidus, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Pomelo is a very large, pale green to yellow citrus fruit with a very thick, spongy pith. Inside are big, dry-ish, juicy segments with tough membranes, ranging from pale yellow to pink. It is one of the ancestors of grapefruit but sweeter and less bitter.

Citrus maxima

How it’s used

  • Peeled segments in Thai yam som-o and Vietnamese gỏi bưởi
  • Eaten fresh with salt and chilli
  • Candied peel in Chinese sweets
  • Added to fruit salads

Characteristics

Taste
Mildly sweet with a light bitterness.
Texture
Firm, juicy vesicles that separate easily.
Sold as
fresh
Cooking uses
Usually eaten raw

Storage

At room temperature. Keeps a week or more at room temperature thanks to its thick skin; refrigerate peeled segments and eat within a couple of days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Like grapefruit, pomelo can interact with some medicines; check with a pharmacist if you take regular medication.

Nutrition per 100 g

Energy
38 kcal
Protein
0.76 g
Carbohydrate
9.62 g
Fat
0.04 g
Fibre
1 g
Sugars
— g

USDA FoodData Central: Pummelo, raw.

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Recipes with pomelo

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