The pomelo, aka Citrus maxima, takes out the title of the largest member of the citrus family. The fruit can grow to the size of a basketball and comes in around 22 varieties. Pomelos are part of a group of non-hybrid citrus, which are used to cultivate fruits such as grapefruits, oranges, and tangelos.
The citrus is believed to have originated in South-East Asia, where it is still widely enjoyed today for its rind, flesh, and juice. In China, the pomelo is associated with prosperity and is often eaten during Lunar New Year. It is given as a gift during China’s mid-autumn festival as a symbol of prayer.
The pomelo is also grown in the Caribbean and across California and Florida in the United States. Here in Australia, pomelos are produced in Far North Queensland, the Northern Territory, the Murray Valley region of New South Wales and Victoria, and the Riverland in South Australia.
Growth and harvest
Trees thrive in positions of full sunlight combined with a hot and rainy climate. The trees can grow in most types of soils but require good drainage to prevent disease. Pomelo trees are covered in glossy, green, oval-shaped leaves along with large white flowers sized at 2.5cm.
Pomelo trees have low, dense canopies and reach 6–13m in height. Growing a pomelo tree from seed can be a lengthy process, with trees not fruiting until the eight-year mark.
Appearance and flavour profile
Pomelos are typically 15–30cm in diameter and are circular or teardrop in shape. Depending on the variety, the fruit’s rind can be green, yellow–green, or bright yellow. The rind should be removed before consumption, with the fruit’s flesh covered in spongy white pith that also needs to be taken off. Each fruit contains around 11–18 segments, which are yellow, pink, or red in colour.
The flavour of a pomelo depends on the variety, but is comparable to a milder grapefruit with less sour and bitter notes. Some varieties are on the sweeter side and have floral or honey notes.
Culinary applications
Pomelos are often consumed as is, but can also be incorporated into sweet and savoury dishes much like other citrus fruits. It can be juiced and used as a substitute for lemon in a vinaigrette, dressings, and marinades. The high acidity levels of the juice make it a great option for tenderising proteins.
The fruit is also often used to make marmalades, jams, and fruit-based desserts for a hint of freshness. Popular Thai salad yum som-o is made from dried shrimp, peanuts, coconut, fragrant herbs, and segments of pomelo. The peel of the fruit can be candied, with chefs also covering strips of the rind in chocolate for a sweet–tart treat.
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