Pomelo It’s official name is Citrus Grandis and the reason for the name is obvious from the start. The yellow skinned fruit that looks like a giant grapefruit…perhaps two to three pounds in size at your gourmet food market…indeed looks like and is a very large piece of citrus fruit.
More commonly known as the Pomelo, the fruit is very similar in shape, color and taste as grapefruit, though a bit sweeter. And it’s worth the effort to separate the membrane from the thick white rind, whether eating it by hand or in recipes.
Pomelos are one of the original five citrus varieties like kumquats and mandarins, while the others are actually a cross between some of the original five. For instance, it’s a cross between a pomelo and an orange that gives us grapefruit.
They are the largest of the citrus fruits, usually have a green or pale yellow outer layer with a thick pith and sweet and juicy flesh inside. They’re highly nutritious, like all citrus fruits, with plenty of dietary fiber, a variety of vitamins and minerals, including vitamin C, potassium, and copper. They appear to be especially good for maintaining heart health, the immune system and fighting cancer cells and there is some evidence they also slow signs of aging.
Pomelo are generally commonly grown in Southeast Asia and imported to the United States where they are most easily found during winter in ethnic grocery stores or specialty supermarkets.
Pomelos have thick rinds and might be white, yellow, pink, or even orange in the middle. They are sweeter than grapefruit but still with the tang of acidity, and taste so much better when completely separated from that thick rind. An easy way to do this is to slice the fruit in half, use a scoop to get out all the colored flesh,
Or slice it all the way through in half. Then, slice between the flesh of the fruit and the outer pith layer, cut through the rind, to quarter the fruit and then pull it all apart.
Slice in half and eat like grapefruit, but sprinkle with a bit of salt or sugar. Serve it as juice, in salads, or in desserts,
For an elegant and unique breakfast taste, make Pomelo jam easily enough without pectin, since it has so much of its own.
Pomelo Jam
3 large pomelos
1 ½ cups granulated sugar
1 tsp. dried thyme
Small pinch of salt
¼ Cup water
- Peel pomelos, remove fruit from pith, being sure to get as much of the white bits off the fruit as possible.
- Add the pomelo and sugar to a large saucepan, along with the water and turn the heat on medium. Stir frequently as the fruit releases juice and the sugar melts. Raise heat once there is more liquid in the pan and bring the mixture to a boil. Continue boiling, stirring constantly, until the jelly reaches 220°F (105°C).
- Remove from the heat and let cool. Transfer to a jar with an airtight lid and store in refrigerator.
Great on buttered toast or English muffin.
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