What Is a Pummelo?
The pummelo (Citrus maxima) — known also as the pomelo, the shaddock, the French chadec, the Malayan limau besar, the Bali lemon, and the Chinese grapefruit — has the distinction of being the largest citrus fruit. The pummelo (pronounced pom-EH-loh) is, essentially, a kindler, gentler, giant cousin of the grapefruit. It is similar in flavor but milder, and is actually believed to be a forebear of the modern grapefruit.
The pummelo is native to Malaysia and Southeast Asia. Seeds of the pummelo were introduced to the West Indies by the seafaring English Captain Shaddock, who lent his name to the fruit. Today, pummelos are cultivated in Malaysia still, as well as China, Thailand, Taiwan, Japan, India, Indonesia, Israel, California, and Florida.
The pummelo tree is fairly tall, particularly for a citrus tree, ranging from 16 to 50 feet (5 to 15 m) in height. The leaves are leathery and dark green, averaging 5 inches (12.5 cm) long and 2.5 inches (6 cm) wide. The trees produce large, fragrant white flowers.
The pummelo requires significant heat to sweeten, and therefore does best in a tropical or subtropical climate. It prefers sandy, well-drained soil and dislikes having wet roots. Some popular pummelo cultivars are the Chandler, which was developed in California in the 1960s; the Hirado, a favorite Japanese variety; and the Kao Pan, from Thailand.
The fruit of the pummelo is round to slightly pear shaped. It may grow to a diameter of 12 inches (30 cm) or more and attain a weight of 20 to 22 pounds (9 to 10 kg). The easy-to-peel greenish yellow rind is thick and contains a dense layer of spongy pith. The flesh, divided into about sixteen to eighteen segments, varies from a pale straw color to pink to deep rose. Some pummelos contain an excess of seeds and others are nearly seedless.
The flavor of the pummelo is like that of a mild, less bitter grapefruit. It is generally quite sweet. The pummelo can be enjoyed in any way the grapefruit can. If the segments are eaten raw, out of hand, the membrane is usually removed from them prior to eating, as it can be quite tough. The peel is sometimes used to make marmalade. In Chinese cuisine, the peel of the pummelo is frequently candied or used in dishes as a flavoring agent.
One third of a medium-sized pummelo (approximately 1 cup, or 190 g) contains about 75 calories. Pummelos are an excellent source of antioxidant flavonoids, a good source of potassium, and each serving will provide about twice the daily recommended amount of vitamin C.
When choosing a pummelo at the market, look for a fruit that is blemish-free, feels substantial in the hand, shows no withering, and has a pleasant citrusy aroma. Store the pummelo at room temperature for three to five days. It will keep in the refrigerator for up to two weeks.
Written by S. N. Smith
