Overview

The pummelo (Citrus maxima) is a crisp citrus fruit native to South and Southeast Asia. It is the largest citrus fruit, typically 15 to 25 centimeters in diameter and weighing 1 to 2 kilograms. The flesh is sweet and mild, with a thick, spongy rind (albedo) that is pale green to yellow when ripe.

Origin and history

The pummelo is believed to have originated in Southeast Asia, specifically in Malaysia and Indonesia, and has been cultivated for thousands of years [1]. It was introduced to the Caribbean by Captain Shaddock in the 17th century, giving it the alternate name “shaddock” [1]. The fruit spread to other tropical and subtropical regions, including China, Thailand, and the United States (Florida and California). It is a parent species of the grapefruit, which is a hybrid of pummelo and sweet orange [1].

Varieties and aliases

  • Pomelo (common spelling)
  • Pommelo (alternate spelling)
  • Shaddock (historical name)
  • Jabong (Hawaiian name)
  • Citrus grandis (synonymous scientific name)
  • White-fleshed pummelo (most common)
  • Pink- or red-fleshed pummelo (less common varieties)

Culinary uses

Pummelo is most often eaten fresh, segmented and peeled of its thick rind and membranes. The flesh is used in salads, such as the Thai yam som-o (pummelo salad) and the Filipino fruit salad. In Chinese cuisine, the dried or candied rind is used in desserts and teas. The fruit pairs well with salty and savory ingredients, such as fish sauce, shrimp paste, and chili. The albedo (pith) is sometimes candied or used in marmalades.

Cross-cuisine context

Pummelo has no direct analogue in Mexican cuisine. Its closest relative in the citrus family is the grapefruit, which is more common in Mexican markets but is a hybrid of pummelo and orange. In Southeast Asian cuisines represented in Los Angeles (Thai, Vietnamese, Filipino), pummelo is a seasonal specialty. In Korean cuisine, it is less common but appears in fruit giftsets and desserts. In Persian cuisine, pummelo is occasionally used in fresh fruit platters but is not a staple.

Notes for cooks

  • Choose pummelos that feel heavy for their size, indicating juiciness. The skin should be firm and slightly glossy.
  • The thick rind can be candied or dried for use in teas and baked goods. Do not discard it.
  • Pummelo segments are larger and firmer than grapefruit segments. They hold up well in salads and do not break down as easily.