Pummelo

Fruit

The Pummelo, also known as Pomelo, is the largest citrus fruit in the world and the original ancestor of modern grapefruits. Native to Southeast Asia and now cultivated in California’s Central Valley, it features thick green-yellow skin, sweet-tart flavor, and juicy, firm segments with a refreshing aroma.

Health Benefits:

Excellent source of vitamin C to strengthen immunity

Rich in potassium for healthy blood pressure

Contains antioxidants that support heart and skin health

High in fiber, promoting digestion and fullness

Low in calories and hydrating, ideal for balanced diets

How chefs use it:

Fresh segments: Served in salads or eaten as a light snack

Juices and cocktails: Adds a citrusy, less-bitter flavor than grapefruit

Desserts: Used in marmalades, sorbets, or candied peel

Savory dishes: Complements shrimp, chicken, or pork with bright acidity

Garnish: Adds a tropical flair to seafood plates and sushi

Texture & Prep Tips:

Thick rind and spongy pith—peel away the outer layer, then separate segments by hand.
The membranes are tougher than other citrus, so remove them for a smoother bite.

Prep Tip: Refrigerate before peeling for easier handling and a crisp texture.

Flavor profile in a dish:

Mildly sweet, floral, and citrusy with less bitterness than grapefruit and a clean, refreshing finish.

Peak Season:

Winter through early spring (California: December–March).

Farming Note:

Pummelos thrive in warm, subtropical climates with well-drained soil and full sunlight.
California growers favor green-to-yellow varieties for their juicy flesh and consistent size.
Harvest typically occurs before full color change to preserve freshness and prevent overripening.