The pomelo is the largest citrus fruit in the world. No wonder
it's called the Citrus Maxima. A native of south-east Asia, it
is believed to be the ancestor of the grapefruit. The size can
grow to 12" in diametre.
The fruit is pale green or yellow, depending on the variety. The
rind is thick but soft and spongy. The segmented flesh is either
white or pink. Even the pink varies, it may be dark or light. Some
can be slightly sour but this one in the photo was sweet.
Time for a snack! Salads and juice must be the most popular ways of
using pomelos but my favourite is to add some salt, sugar, chopped
green chillies and a mint garnish. Yummy!!
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16 comments:
Hi Kanak, thank you for your info on the pomelo fruit. I grow a tree. The fruits are yellow and the fruit flesh is yellow-white, it is sweet. I have to try your recipe, it sounds delightful. We generally just eat it from the tree. We had to cut the tree rigorously back it had to many small fruits.
Oh wow, Trudi--glad to know you have home-grown pomelos. I've seen others using coriander leaves instead of mint. That works out fine too!!
Kanak reminded me of the pomelos we had this time on our trip to Haflong with salt, chillies and mustard oil-deliciously tangy!!!
LOL Indrani
Salt, sugar, chopped
green chillies and a mint garnish. that really sound different but nice, got to try it / Tyra
My grandmother used to grow this but no one had a clue how it was meant to be eaten. The thick rind put off the casual nibbler but once we got to the flesh it always seemed well worth the extra effort. I wish we had had your recipe then ; )
Wow I've never seen this fruit before. Looks like a massive grapefruit.
Indrani, you made my mouth water! Haflong varieties aren't all that sweet but the extra additions make all the difference! Mustard oil too! Doesn't the recipe remind you of green mangoes...langourous afternoons...and freshly made mango chutney?!!
Tyra, you'll love it, I think.
Sunita, maybe you could try now...? And come up with your own variation as well!
That's right Racquel. You'll like the citrusy flavour and the slightly acidic taste!
It looks SO good. I have never heard of it either. Too cool and sweet is-well-sweet!
Looks like pink grapefruit to me! That is the thickest rind I have ever seen though.
I like my grapefruit with a little sugar but your recipe sounds great as long as the chilies aren't too hot.
And I wasn't even hungry until I read your post and saw those delicious looking pics. Guess I'll mosey on into the kitchen...
That's huge! And it does look like a grapefruit.
Tina, glad I posted on this!
Susie, that's right. Chillies should only add just a li'l zing.
W2w, won't stop you.....bon appetit! Even if it's only a snack!!
Carla, it's like any other citrus--the flesh, the segments, but whereas the other kinds have seeds shaped like raindrops(almost), the pomelo seeds are big and flat.
I've never heard of that fruit before - it is always interesting to see the ancestors of modern fruit, and how they have given rise to the grapefruit in this case
i have never seen this type of fruit but once you had it all laid out it does look kin to grapefruit. we usually half ours and put brown sugar on it and eat it right out of the skin. enjoy!
Pomelos are nice, but sometimes kind of dry.
I saw pomelo Fanta in Belgium once I think - it surprised me as I had never heard of it before I came to Malaysia...
Easygardener, that's right. Thanks for stopping by.
Marmee, I haven't tried grapefruit with sugar before but will, soon!
Julian,hmm...now I remember NOT liking those segments. But thank God it's not the case with every pomelo!
Malaysia must've opened up a whole new world of the tropicalesque for you! I'll keep 'following'...
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