How to cook pummelo
Information for pummelo in our free cooking ingredients collection.
Pummelo
The pummelo is a pear-shaped citrus fruit that comes in a variety of sizes and colors and is believed to be the ancestor of the grapefruit. Normally between 4 and 7 inches in diameter (about the size of a cantaloupe), the pummelo can grow to the size of a large watermelon and weigh up to 20 pounds. The fruit is covered by a soft, easily peeled rind that may be half an inch or more in thickness and ranges from yellow to pink. Thick membranes separate the inner segments of this fruit. The flesh of the pummelo also varies from a light yellow to a dark pink. Although tart, the pummelo is sweeter (but firmer and less juicy) than grapefruit.
Family - Rutaceae
Scientific name - Citrus grandis
Common name - pummelo, pomelo, pommelo, Chinese grapefruit, Shaddock
High in vitamin C
Varieties
Among the common varieties of pummelo available in the United States are the Chandler, Ichang, Red Shaddock, Reinking, Tresca, and Webber.
Origin and botanical facts
A native of Malaysia, the pummelo is a popular fruit in east, southeast, and south Asia. It is believed to have been introduced to the West Indies by an English sea captain named Shaddock, by whose name this fruit is sometimes called. Pummelo trees are strictly tropical and grow only in frost-free regions. They achieve heights of 15 to 30 feet, and the crown of the tree is round. Like other citrus trees, they bear fruit for many decades. Although the pummelo is not grown commercially in the United States, imported fruits are available at the market from November through March.
How to cook pummelo
Pummelos can be used in the same way as grapefruits. By themselves, they can be eaten as a breakfast fruit or a refreshing snack, or they can be added to fruit salads. The thick rind and pith should be peeled before use and the fruit sectioned like a grapefruit or pulled into pieces. The skin and white pith of the pummelo are candied to make a traditional Chinese treat. The fruit can be stored at room temperature for up to a week or up to 2 weeks in the refrigerator.
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