With peak citrus season underway, now is the moment to explore what a pomelo is, reveling in every last bite of this special fruit, from the outside in. Winter offers a wonderland of juicy choices, of course, including blood oranges, Sumo Mandarins, Buddha’s hand citron, Cara Cara navel oranges, and Meyer lemons, to name a few, but the kingsize pomelo rules in heft and flavor. We connected with citrus experts to learn more about this colossus and picked up tips for leveraging its zippy flavor.
- Riley Davies, produce category manager, Misfits Market, an online grocer
- Christopher Gonzalez, vice president of sales, WP Produce, an importer, distributor, and grower of tropical, citrus, and exotic fruits
- Cassie Howard, senior director, category management and marketing, Sunkist
What Is a Pomelo?
Sometimes called a pummelo, shaddock, pompelmous, or pamplemousse, the pomelo (Citrus maxima) is native to Southeast Asia and cultivated in tropical regions worldwide, including Florida and California. In season from October to March, pomelos grow on citrus trees with leathery leaves and clusters of white flowers. “The largest citrus fruit, they are hard to miss, and commonly found with a dark green peel that fades to yellow as the season progresses,” says Cassie Howard, a senior director at Sunkist.
Pomelos vs. Grapefruits
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Pomelos are not the same as grapefruits, consider them kissing cousins to the smaller, tarter fruit. “A lot of the citrus fruits we eat in modern times are hybrids of older varieties,” explains Riley Davies, produce category manager at Misfits Market, an online grocer. She adds that pomelos are one of the older varieties, and grapefruits are the product of hybridizing pomelos with sweet oranges. “Like any parent-child relationship, there are a lot of similarities to be observed, but also some significant differences,” Davies notes.
Characteristic Distinctions
Size and shape: The pomelo measures 4 to 12 inches in diameter and weighs 2 to 6 pounds each (though some specimens tip the scales at 25 pounds). At about 4 to 6 inches in diameter, grapefruits are practically peewee in comparison. “Pomelos have more of an oblong shape, like a teardrop appearance, instead of round, like the grapefruit,” says Christopher Gonzalez, vice president of sales, WP Produce, a purveyor of tropical and exotic fruits, sold under the Desbry brand.
Flavor: Grapefruits are denser, more acidic, and slightly more bitter than pomelos, Davies says. “Pomelos are tangy but sweet at the same time, combining the flavor of grapefruit with hints of orange and lemon,” Gonzalez adds. The cherry on top: They have a zesty, tropical scent, Howard says.
Nutritional Benefits
Considered a superfood, the pomelo is loaded with antioxidants, including vitamin C, lycopene, lutein, and beta-carotene, and packed with protein, fiber, folate, and other vitamins and minerals including riboflavin, copper, potassium, and thiamine.
How to Eat a Pomelo
Pomelos can jazz up countless dishes and drinks—and they can also step in for their juicy junior relative. “They can be substituted for grapefruits in recipes if you want a less sharp bite and a more tropical flavor,” Howard says. Embrace citrus season with these inspired suggestions:
Cocktails: “Pomelos have made their mark in cocktail culture, significantly with the Paloma (dove in Spanish) which is tequila-based,” Gonzalez says. You can make almost any cocktail with pomelos, he says—and he also endorses a grapefruit swap. “When accessible, a mixologist can replace grapefruit with this less-tart fruit in cocktails like the Greyhound, which is vodka or gin-based,” Howard suggests a pomelo spritz made with tequila and elderflower liqueur. Take the pomelo plunge with our Spicy Grapefruit Spritz.
Citrus salads: Mix pomelo chunks into our Citrus Salad With Pomegranate Seeds—it’s a refreshing way to start breakfast, or end any meal.
To further elevate the presentation of pomelo segments, you can supreme the fruit, using the classic knife technique for segmenting citrus and removing the membranes.
Green salads: The juicy fruit can complement higher acid/tart salad components, like goat cheese or bitter chicory greens, Davies notes. Experiment by using pomelo in place of lemon in our Radicchio Salad With Chopped Lemon Dressing.
Global fare: “From a culinary perspective, pomelos offer a good balance of sweet and tart for Indian- and Asian-inspired dishes,” Gonzales says. Tweak our Spicy Pork and Pineapple Stir Fry with a few segments.
Salsas: For a zippy salsa, toss chopped pomelos with cilantro, red onion, cilantro, jalapeño, and lime juice and serve with fish tacos, Howard suggests. Or trade them for grapefruit in our Seared Halibut Tacos With Grapefruit-Avocado Salsa.
Pomelo brulée: Another favorite of Howard’s, this simple dessert is a departure from a custardy brulée. Sprinkle halved pomelos with sugar, broil till caramelized, then top with a dollop of Greek yogurt.
Crowning touch: “Pomelos can serve many fun culinary purposes,” Davies says. “The high sugar-to-acid ratio makes them ideal for glazes, syrups, and dressings.” Try a squeeze in our Citrus-Glazed Pumpkin Carrot Cake, or swing savory with our Spice-Rubbed Fresh Ham With Citrus Glaze.
Candied peel: “Like with other citrus fruits, the generous rind of the pomelo can be cooked in a sugar syrup to create candied peel or can be boiled in water with sugar to make a marmalade,” Gonzalez says. Our Candied Citrus Peel works as a garnish or in baking.
How to Peel a Pomelo
“Pomelos can be a challenge to peel since they have such a thick pith layer that can cling to the delicious segments,” Davies says. The pith, a spongy white membrane, can be about a half-inch wide, Gonzalez notes. The experts suggest making cuts in the peel to grab onto as you strip off the rind. Here are some pointers:
- Start by carving a small piece from the pointed top.
- Score the peel with a knife or peeler in sixths or eighths without cutting into the fruit, suggests Howard.
- Davies also cuts notches all around the entire diameter.
- Grip the notches as you carefully peel away the rind.
- Break the fruit in half, then into segments.
- Using a knife, cut the top of the skin of each segment and peel it off.
Peeling for Peel
If you want to use the rind for candying or preserves, Davies suggests using a vegetable peeler to separate the flavorful exocarp from the bitter pith.
