Pomelo

Fruit

Pomelo is a giant citrus fruit, native to Southeast Asia, with thick pale green to yellow skin and sweet-tart flesh. Often reaching the size of a small melon, pomelo is considered the ancestor of the modern grapefruit. Its juicy segments range from pale yellow to pink, depending on the variety, and have a refreshing, less bitter flavor than grapefruit.

How chefs use it:

Fresh Eating: Peeled, segmented, and eaten raw as a snack or dessert.

Salads: Featured in Thai pomelo salad (yam som-o) with herbs, chilies, and peanuts.

Juices & Beverages: Pressed into refreshing drinks, cocktails, or teas.

Desserts: Added to fruit salads, jellies, or used as a garnish for cakes and pastries.

Candied Peel: The thick rind can be preserved or candied.

Texture & Prep Tips: The rind is very thick and must be cut away carefully to reveal the large, juicy segments inside. The inner membranes are tough and usually removed before serving. Best eaten fresh, but can be refrigerated for several days.

Flavor profile in a dish: Sweet, floral, and mildly tangy, with less acidity and bitterness than grapefruit. Balances well with herbs, chilies, and savory seasonings in Southeast Asian dishes.