If you hadn’t seen one before, you’d be forgiven for thinking a pomelo was just a big grapefruit. A very big grapefruit. Like someone had taken a grapefruit and inflated it until it was about the size of a volleyball. Or a bowling ball. Or some other piece of sports-related equipment. Pomelos look very much like grapefruit, with the same green-yellow, slightly bumpy rind and round to slightly pear-shape, but they’re much bigger, with the smallest being the size of a cantaloupe.
Pomelos are actually one of the oldest citrus fruits. In fact, we owe most of the citrus we enjoy today to the pomelo. They’re what are called “ancestor fruits,” along with the mandarin and the lemon. These three, cross-pollinated and cross-bred, are the foundation of practically all citrus in stores today. For example: Pomelos crossed with mandarins gave us oranges. Pomelos then crossed with oranges gave us grapefruit.
These jumbo-sized fruits go by many names, including Chinese grapefruit (rude, since it’s actually the grapefruit’s grandparent), shaddock (after an English sea captain who was purportedly the Johnny Appleseed of pomelo fruit) and jambola. Native to southeastern Asia and Malaysia, pomelos have been grown in China, Thailand, Japan, India, Taiwan, Tahiti and New Guinea. Citrus growers in California, Florida, Arizona and Texas have started producing pomelos, too, giving them a foothold in the United States.
What does a pomelo fruit taste like?
The flavor of a pomelo is very much like a grapefruit—but sweeter. If you’ve always thought a grapefruit would be grand if it didn’t make your mouth pucker, the pomelo is for you. The exception to the sweetness is the membrane between the segments; that is very thick and bitter and should be avoided.
Pomelo vs. Grapefruit
The biggest obvious difference between pomelos and grapefruits is the size, but that difference quickly disappears once you peel the pomelo. The pomelo’s rind is much thicker than that of a grapefruit—up to an inch or more. Once the peel is gone, the size difference is mostly gone, too, and the pomelo is about the same size as a grapefruit. Like a grapefruit, the flesh of the pomelo can be either yellow or pink. The flavor difference remains, however. Pomelos can be used in cooked recipes like grapefruits, such as this Chicken with Three-Citrus Topping, but also can be eaten fresh without needing to be doctored with honey or sugar.
When choosing your pomelo, use the same rule of thumb as grapefruit—look for fruit that is firm instead of soft and shiny rather than dull. If you can’t find pomelos at your supermarket, try an Asian foods market when pomelos are in season (November through March).
What are the benefits of eating pomelos?
Like other citrus, pomelos are a great source of vitamins, potassium and fiber; a single pomelo provides more than the recommended daily intake of Vitamin C. They’re low in calories and high in antioxidants…and with no sodium, fat or cholesterol along for the ride, a pomelo makes a healthy breakfast, snack or dessert.
How do you eat a pomelo fruit?
When it comes to eating pomelos, practically anything goes—use them any way you’d use more familiar citrus. Because of their sweeter flavor, they’re a pinch-hitter; they can easily sub for either grapefruits or oranges in recipes that call for either. However, if you’re doing a straight swap of pomelos for grapefruit, take a look at your recipe to see what’s being added as a sweetener. If a grapefruit recipe calls for sugar or honey, you can reduce the amount if you’re using pomelos instead.
If you’re using the pomelos fresh, definitely peel the membranes around the individual segments; these membranes are thick and bitter, and will make you question the whole, “sweeter than grapefruit” description. The quickest and easiest way to use a fresh pomelo—say, in a Citrus Avocado Salad—is to segment, or “supreme” it:
- Cut a thin slice from the top and bottom of each fruit; stand fruit upright on a cutting board. With a knife, cut off peel and outer membrane.
- Cut along the membrane of each segment to remove fruit.
With the exception of the membrane, everything else is usable. Use the flesh fresh in salads and salsas (like this Tangy Texas Salsa), or cooked. Use the juice in drinks—both with alcohol and without—and marinades. Use the zest as a quick flavor booster tossed with roasted veggies or in baked goods. Use the peel candied as a sweet treat or garnish, or in jams and marmalades. And if you’ve ever made a homemade limoncello—or a variation with grapefruit—you’ll grasp the appeal of a pomelo. The vast surface area of a pomelo might not reflect the size of the flesh within, but oh, all that zest! Instead of requiring 10 lemons or 4-5 grapefruit, just one pomelo might do the job.
To get started, try using one of these great grapefruit recipes as a launch point…and remember you can cut back on the sugar!
Grapefruit Yogurt Cake
We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. Oh, and healthy, too! —Maiah Miller, Montclair, Vermont
Salty Dog Sangria
Mix up grapefruit vodka, ginger ale, grapefruit juice, a little wine and simple syrup and what do you get? A perfectly refreshing and beautiful sipper fit for any holiday or special gathering. —Becky Hardin, St. Peters, Missouri
Grapefruit-Gremolata Salmon
If you're looking for a simple fish dish, make this Italian-inspired recipe that combines salmon, broiled grapefruit and a fragrant gremolata. Halibut may be substituted for the salmon. —Gilda Lester, Millsboro, Delaware
Rosemary Citrus Sorbet
This pretty pastel dessert bursts with the fresh flavors of grapefruit, lime and rosemary. —Rebecca Baird, Salt Lake City, Utah
Grapefruit, Lime & Mint Yogurt Parfait
Tart grapefruit and lime are balanced with a bit of honey in this cool and easy parfait. —Lois Enger, Colorado Springs, Colorado
Blood Orange Avocado Salad
My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada
Grapefruit Meringue Pie
There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, Florida
South-of-the-Border Citrus Salad
Orange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. —Mary Fuller, SeaTac, Washington
Paloma
Soon after I learned about this cocktail, I brought the ingredients to a family dinner at my parents'. The next time we got together, my dad had the fixings set out and ready to go. —Ian Cliffe, Milwaukee, Wisconsin
Grapefruit Alaska
Easily impress your guests with this quick dessert. It takes just 30 minutes to prepare, and you'll receive rave reviews. —Peg Atzen, Hackensack, Minnesota
Grapefruit & Fennel Salad with Mint Vinaigrette
My dad has a red grapefruit tree and shares his crop with me. I toss the grapefruit with onion, fennel and mint for a fresh, fabulous salad. —Catherine Wilkinson, Dewey, Arizona
Warm Grapefruit with Ginger-Sugar
Sweetly broiled grapefruit is a specialty at my bed-and-breakfast. In addition to serving it at breakfast or brunch, it also makes a fabulous light snack or dessert. —Stephanie Levy, Lansing, New York
Pink Grapefruit Cheesecake
Cheesecake from a slow cooker? It's true! I experimented a few times to turn this iconic dessert into a slow-cooker classic. Give it a try. You'll be amazed at the results! —Krista Lanphier, Milwaukee, Wisconsin
Citrus Compote with Grapefruit Granita
Make granita no more than a day ahead of time for best texture. If it freezes solid, it can be revived by pulsing in a food processor. This recipe was inspired by a trip I took with my husband to Italy. —Jennifer Beckman, Falls Church, Virginia
Grapefruit Poppy Seed Bread
I had grapefruits handy, so I used the zest and juice for this lovely quick bread. It's got a nice little tang and a tender crumb. —Lisa Moriarty, Wilton, New Hampshire
Ginger-Grapefruit Fizz
Sometimes it's hard to find a special, non-alcoholic beverage for parties that isn't a punch. That's why I love this grown-up bubbly drink that offers a little tartness from the grapefruit and spice from the ginger. —Dawn Viola, Clermont, Florida
Blushing Grapefruit Sorbet
Not overly sweet, this sorbet is a hit at the holidays, when there’s plenty of citrus fruit on hand. Try it as a light, summer refresher, too.—Mary Marlowe Leverette, Columbia, South Carolina
Citrus & Roasted Beets Salad
Glistening citrus and beets star in this colorful, tangy salad. It's a refreshing mix of bright flavors—just add chicken and it's a complete meal. —Peter Eldridge, Clermont, Florida
Citrus Melon Mingle
This refreshing fruit salad has a hint of mint, honey and ginger that adds subtle flavor to the sweet combination of melons, grapefruit, oranges, pineapple and bananas. —Doris Heath, Franklin, North Carolina
Citrus-Molasses Glazed Ham
We are always searching for new ways to utilize Florida citrus, which is plentiful during the holidays in our own backyard. I know you will enjoy this. —Charlene Chambers, Ormond Beach, Florida
Crab, Grapefruit and Watercress Salad
The flavor of crab is always wonderful with grapefruit, avocado and watercress. The addition of a delicious poppy seed dressing makes this simple-to-prepare salad extra special! —Lisa Speer, Palm Beach, Florida
Maple-Glazed Salmon
I have a few good recipes for family-favorite, heart-healthy salmon, but this one is always a hit. I serve it this way at least once a week and sometimes more! —David Krisko of Becker, Minnesota
Ruby Red Spinach Salads
These fabulous salads blend contrasting flavors deliciously. Pomegranate seeds add vibrant color, a pleasant crunch and a healthy dose of vitamin C. —Veronica Callaghan, Glastonbury, Connecticut
Holiday Mimosa
Add a splash of color to your brunch table with this lovely rosy mimosa. It has a fantastic sweet-tart taste. —Jessie Sarrazin, Livingston, Montana
Fruit Salad with Citrus Yogurt Sauce
Making this fruit salad the night before gives me one less thing to think about during the rush of gift opening on Christmas morning. —Wanda Peterson, Lindsay, Ontario
Sweet Broiled Grapefruit
I was never a fan of grapefruit until I had it broiled at a restaurant—it was so tangy and delicious! I finally got the recipe and now make it often for my whole family. —Terry Bray, Auburndale, Florida
Texas Red River Margaritas
When I lived in Texas, I decided to create a cocktail that represented my new home. I've found that blood orange juice works just as well as the grapefruit juice. —Danny Schneider, Omaha, NE
Favorite Fruit Salad
I spend a lot of time in the kitchen, especially when our four children and nine grandchildren come to visit. They always ask for this salad when they're here for dinner. —Doris Dion, Lake Ozark, Missouri
Caramelized Grapefruit Salad
Grapefruit segments are treated to a slight caramelization in a hot skillet just before topping this colorful salad. It’s finished with a light honey mustard dressing, bacon and avocado. —Maria Davis, Flower Mound, Texas
Cranberry Fruit Punch
I tried different combinations of juices until I came up with this pleasant punch that's not too sweet. It's perfect when you're serving a lot of holiday sweets. —Jean Ann Herritt, Canton, Ohio
Grapefruit Layer Cake
I grew up in Florida where we had 10 grapefruit trees and were constantly trying to use the fruit in different ways. This luscious cake was one of my "grapefruit experiments." A nice, bright citrus taste shines through in every moist bite. —Sara Pleso, Sparta, Tennessee
Dandelion Salad
This is one my favorite salads and it is so healthy for you! Guests will be surprised at how wonderful it tastes. —Frances Sheridan Goulart, Weston, ConnecticutThe post What is a Pomelo Fruit? appeared first on Taste of Home.
Hazel Wheaton