Pummelo (also spelled pomelo) is the largest of the citrus fruits, sometimes reaching the size of a basketball. It has a very thick rind and pith surrounding segments of pale yellow to pink flesh that’s milder and less acidic than grapefruit — which is actually a hybrid descendant of the pummelo.
The flesh is firm and dry compared to other citrus, with a gentle sweetness and subtle bitterness. It’s best eaten fresh — peeled and separated into segments with the membrane removed, as it can be tough. In Southeast Asian cooking, pummelo flesh is torn into pieces and tossed into salads with herbs, chilli, and lime dressing.
Pummelo is increasingly available in Australian supermarkets and Asian grocers, typically in season through autumn and winter.
How it's made
Nutrition (per 100g)
1 fruit without refuse is about 609 g — roughly 230 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
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