Pomelo

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The pomelo fruit is the largest of all citrus fruits with a very thick rind and filled with a sweetish yellow or pink flesh. This page gives basic information of pomelo together with photos and recipes.

Scientific name:	Citrus maxima (Burm.) Merr.
Synonyms:	Citrus grandis (L.) Osbeck, Citrus decumana L.
Family:	Rutaceae
Order:	Sapindales
Common names:	Pomelo, Pummelo, Chinese grapefruit, Pommelo, Shaddock, Jambola
	Dutch: Pompelmoes
	French: Pomélo, Pamplemousse
	German: Pompelmus, Pampelmus
	Italian: ?
	Spanish: Pomelo
Origin:	South-east Asia, Thailand Malaysia
Distribution:	Some Pomelos can be found in the Mediterranean, tropical America and Australia, but its main distribution is in South-East Asia and some other Asian countries
Evergreen or deciduous:	Evergreen
Flowers:	Large flowers of 3-7 cm in diameter, either single or in small clusters, with cream colored petals.
Leaves:	Pomelo has the largest leaves among all citrus.
Fruits:	Pomelo fruits are pale green to yellow when ripe. Pomelo is a big citrus fruit (larger than grapefruits), 10-25 cm in diameter, with a thick spongy rind. The flesh is sweet. Pulp vesicles are large with a yellow or pink color.
Climate and weather:	Tropical and near-tropical climate. Prefers hot and humid climate.
Pollination:
Height:	5 to 15 meter
Spacing (close range)	6 meter
Spacing (wide range)	8-10 meter
Propagation:	Usually grown from seed.
Insect pests:	No serious insect pests, but sometimes attacked by leaf miners, some leaf eating caterpillars, scale insects, mites, and fruit fly.
Diseases:	Generally no disease problems. Some known diseases include canker and root rot (Fusarium, Phytophthora).
Harvesting:	At maturity the fruits are hand picked. They can be stored for several months.
Uses:	Eat the fruit fresh or use it to make juice. Fruit pulp is also used in salads. The peel is used to make candies.

Photos

Proverbs

• Please send a message if you know a pomelo proverb.

Recipes

Pomelo salad

Ingredients:
1 large pomelo, 1 red chili, 1 clove garlic, 1 teaspoon honey, 1 tablespoon fish sauce, 1 stalk lemongrass, 2 limes, some fresh coriander

Preparation:
Peel and segment the pomelo. Crush the garlic. Slice the lemon grass (fine) and the chili. Squeeze the limes. Prepare a dressing from chili, garlic, honey, fish sauce, lemon grass and line juice. Mix this dressing in a bowl with the fruit and decorate it with fresh coriander.