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Pomelo
Why Eat It
Preparation
Nutrition Chart


Why Eat It

An ancestor of today's grapefruit, the pomelo is a melon-sized citrus fruit that looks like a supersized grapefruit that has been narrowed slightly at one end. It originated in Southeast Asia, and today is grown in China, Japan, and California. Like grapefruit, pomelos are pinkish- or greenish-yellow, with fibrous flesh separated into segments by membranes. Their flavor may range from very tart to very sweet. Look for pomelos in gourmet produce shops and Asian markets from late fall through mid-winter; select heavy, fragrant fruits and store them in the refrigerator.

Like all citrus fruits, pomelos are an excellent vitamin C source, providing more than 100% of the Daily Value in 1/2 cup of sections.

Preparation

The segments inside a pomelo can be a bit difficult to get to. The rind surrounding it is extremely thick; you have to cut off some of it, and then pull off the rest of it before you even get to the fruit inside. Then, you have to pull off the membranes that surround the segments, because unlike grapefruit, the membranes are tough and inedible. The pulp is also quite thick-skinned compared to a grapefruit. But don't be misled by this: The "flavor cells" are very juicy.

Although you can use the pomelo segments the way you would grapefruit, the fruit is most often eaten out of hand by an individual diner. Maybe this is because it is quite a labor-intensive fruit to prepare for cooking; might as well make your guests do the work to get to the fruit.

Nutrition Chart

Pomelo/1 cup sections

72
Total fat (g)
0.1
Saturated fat (g)
--
Monounsaturated fat (g)
--
Polyunsaturated fat (g)
--
Dietary fiber (g)
1.9
1
Carbohydrate (g)
18
Cholesterol (mg)
0
Sodium (mg)
2
Vitamin C (mg)
116
Folate (mcg)
49
Potassium (mg)
410


Date Published: 04/20/2005
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