How to eat a pomelo: peeling pomelo the right way
Eating pomelos and peeling them properly is quite easy. Learn how to peel and eat the big citrus fruit easily.
The pomelo, also called pummelo or shaddock, is a truly unique fruit. The greatest quality of the pomelo, is without a doubt its exceptional flavour. Compared to the bitter grapefruit, it has the fruity-sweet flavour close to that of the mandarin or a sweet orange.
The skin of the pomelo is quite thick, which is why many are not sure about how best to peel and cut pomelos. We have summarised this for you below:
How to peel and cut the pomelo
- First, cut the skin of the pomelo in the middle section of the fruit. Do not cut too deep and avoid penetrating the flesh. Only the skin of the fruit is cut in this way.
- Carefully start removing the skin of the pomelo from the flesh with your fingers. Remove all of the skin from one half of the pomelo.
- Repeat the peeling process for the other half of the pomelo.
- Now you can divide the pomelo in the middle by simply pulling the fruit apart with your thumbs in the upper opening.
- The white skin that surrounds the flesh of the pomelo can also be plucked off. Then, you can easily separate the individual fruit segments of the pomelo, remove excess skin and use the empty skin shells as a biodegradable bowl.
Benefits & use of the pomelo
The pomelo is very healthy. Those who count their daily calorie intake, will be happy to learn the following. With just 25 to 50 kilo calories (kcal) per 100 grams, the pomelo is extremely low compared to many other fruits. This makes it (like grapefruit) an excellent snack for those who are trying to introduce healthier options to their diets. Because the pomelo is a citrus fruit, it contains a high amount of vitamin C. Additionally, the flesh of this fruit is rich in potassium, magnesium and phosphate. It also contains so-called limonin, a natural bitter substance which has a beneficial effect on intestinal activity. Overall, pomelo is a very healthy fruit and a welcome alternative if orange and grapefruit become too boring. But beware: people who take antihypertensive medication should avoid pomelo.
The pomelo can be enjoyed in many different ways. One possibility is to integrate the fruit into mixed fruit salads. The pomelo is also a great addition to muesli and yoghurts. For those, who are a bit more experimental: add pomelo to more hearty dishes. In Asian cuisine, the pomelo is often incorporated into vegetable dishes to enhance the meal with a fruity note.
Our tip: the pomelo tastes particularly good with fresh mint leaves. Use these two ingredients to make a homemade lemonade!
Origin & cultivation of pomelo
The citrus fruit belongs to the newly developed cultivars. It was first bred in Israel in the early 1970s. In China and Southeast Asia, however, the same citrus variety developed, too. After a short time, the new fruit also reached the European market. The pomelo is hard to miss on the supermarket shelves. It is enormous, slightly pear-shaped and light pink, light yellow or light green in colour. All of these characteristics make it easily distinguishable from other citrus fruits. To this day, it is cultivated mainly in Israel, China, Southeast Asian countries and South Africa.