Pomelos are large, often tear-drop shaped citrus fruits, recognized as an ancestor to the common grapefruit. These fruits originated in Southeast Asia, cultivated for centuries. With their unique flavor and size, pomelos are gaining popularity globally.
Key Characteristics of Pomelo Varieties
Pomelo varieties exhibit distinguishing characteristics in appearance and taste. Fruit size varies from moderately large to massive, with shapes from round to pear-shaped. The outer rind, typically thick and spongy, displays colors from pale yellow to vibrant green, sometimes with hints of pink.
The internal flesh can be white, various pinks, or red. Flavors are diverse, generally sweet with mild tartness, and some varieties have subtle bitter undertones. Juiciness and seed presence also differ significantly, with some cultivars nearly seedless and others containing numerous seeds.
Popular Pomelo Varieties
The ‘Chandler’ pomelo, a hybrid developed in California, is large and round with a striking appearance. Its rind typically ripens to a yellow or pinkish hue, encasing light to dark pink flesh. This variety offers a sweet and mildly acidic flavor, making it popular for fresh consumption.
‘Honey Pomelo’, also known as ‘Hirado Buntan’, is from China, particularly Pinghe. It is known for its exceptional sweetness and juicy, pale yellow flesh, which can appear nearly transparent. It typically has a light green to lemon yellow rind and is often considered seedless.
The ‘Siamese Sweet’ pomelo, from Thailand, has white flesh and a primarily sweet, often acidless flavor. The fruit is oblate to broadly ovoid with a slightly rough, yellow rind. Introduced to the U.S. in the 1930s, it has been used in breeding programs.
‘Mato Buntan’ is a Taiwanese variety, believed to have arrived from South China around 1700. It generally has a round or slightly pear-shaped form with smooth, thin, greenish-yellow skin. Its tender flesh is typically light yellow to pinkish, offering a delicate balance of sweetness with mild acidity and a rich, aromatic quality, often containing few seeds.
‘Thong Dee’, a Thai pomelo, is large, spherical, and has a thick, yellowish-green rind. The flesh is usually white, sometimes with a hint of pink, and has a sweet, somewhat tangy flavor with a delicate texture. This variety is generally juicy and may be seedless if not cross-pollinated.
The ‘Dien Pomelo’ is a Vietnamese variety, named after a village in Hanoi. It is smaller than many other pomelos, with a thin skin that turns golden yellow upon ripening. Its yellow internal segments are known for their deep sweetness, which intensifies as the rind naturally dries over time.
The ‘Nam Roi’ pomelo, another Vietnamese variety, is recognized by its pear-like shape and moderate size. It features a thin, easy-to-peel greenish-yellow skin that brightens to a more vibrant yellow when ripe. Its pale yellow flesh is juicy, offering a light, sweet taste with subtle tartness, typically without bitterness.
‘Sarawak’ pomelo, sometimes called ‘Tahitian’ pomelo, is large, round to slightly pear-shaped. It has a greenish-yellow rind thinner than many other types, yielding more juicy, greenish flesh. This variety has a sweet, sometimes melon-like or lime-like flavor, despite often containing numerous seeds.
Choosing and Storing Pomelos
To select a ripe pomelo, look for fruits that feel heavy for their size, indicating good juiciness. The rind should be firm and smooth, without significant soft spots or blemishes. A fragrant aroma from the stem end also signals ripeness.
Pomelos can be stored effectively to maintain quality. They keep at room temperature for up to two weeks, especially if slightly green, as they continue to sweeten off the tree. For longer preservation, refrigeration extends freshness for several weeks.
Culinary Uses and Nutritional Benefits
Pomelos are enjoyed in many culinary applications, fresh or in dishes. The segmented fruit is often eaten as a refreshing snack after removing the thick rind and fibrous membranes. Its sweet and mildly tart flavor adds a unique citrus note to fruit salads or savory salads, especially with seafood.
Beyond fresh consumption, pomelo juice offers a sweet and fragrant beverage. The fruit can also be used in desserts, and in some cultures, the thick rind is candied or made into marmalades. Pomelos are a source of Vitamin C, dietary fiber, and various antioxidants.