Many of you have probably never seen a pomelo before. Those who have most likely ignored them for the more approachable, familiar clementines and grapefruits. I'm about to change your course of action! Next time you visit your grocery store or asian market, keep an eye out for these gentle giants of the citrus family. They are native to southern Asia, usually pale green to yellow when ripe, with white or ruby red flesh and a very thick rind. They taste like grapefruit without the bitterness, and are much less messy to eat. Pomelos (sometimes called pummelo) are refreshing, slightly tart, and delightfully juicy.
Season: End of September to early March.
Selection: Look for fruits heavy for their size. Depending on variety, they should weigh around 3-4 pounds each. The skin should be pale yellow and not be rock-hard; you should be able to feel a slight give when you press on the surface.
Nutrition: Pomelos are a nutritional powerhouse! At 70 calories a cup, they pack over 400 mg of potassium and 115% of your daily recommended amount of vitamin C. How to Eat: So you've finally picked up your first pomelo, and are feeling hesitant at how to approach it.
I felt the same way the first time I tried to hack one open. Luckily, if you don't want to get your hands dirty here is a solution. Slice the top off, then make shallow cuts down the side of the fruit in equal increments.
Peel off the skin and any extra white membrane. Now comes the hard part. Find an indentation between two slices of fruit, and jam your thumb between them to force the fruit open. It will take some work but you will be rewarded with a gorgeous fruit.
If you want you can chill the fruit (slices or whole) in the fridge, they taste even sweeter cold. I have a quarter of a pomelo for part of breakfast almost daily though the winter, and am willing to bet its helped keep my immune system in tip-top shape!
Get a pomelo and reap the delectable benefits today!