Pomelo

The pomelo is a large citrus fruit with mild, juicy flesh and a fresh, fragrant aroma. It’s delicious on its own, and it also works beautifully in salads, desserts and as a bright counterpoint in savoury dishes.

Latin name: Citrus maxima
Origin: Southeast Asia

Description

Pomelo is the largest citrus fruit and has a thick, spongy peel. The segments are often larger and firmer than grapefruit, with sturdy membranes around the flesh. The flavour is usually less bitter than grapefruit—more gently aromatic, lightly sweet and pleasantly tart.

In the kitchen

Pomelo is lovely as a snack or in salads, for example with avocado, cucumber, prawns or chicken. The flesh can be pulled into flakes, which is ideal in Southeast Asian-style salads with herbs like mint, coriander and basil. It also suits desserts, especially with coconut, yoghurt or a light syrup. It pairs well with chilli, lime, ginger, honey, sesame, fish sauce or soy sauce, plus crunchy nuts. The season is often autumn and winter.

Storage & preparation

Store a whole pomelo cool and dry; thanks to its thick peel it usually keeps well for quite some time. To prepare, cut away the peel generously and remove the tough membranes around the segments so you’re left with the soft, fresh flesh. Keep prepared pieces covered in the fridge for a short time.