Pomelo FAQ

A pomelo (Citrus maxima) is the largest citrus fruit in the world, native to Southeast Asia. It has a thick rind, mild sweetness, and less bitterness than grapefruit. Pomelos are one of the three original citrus species from which all other citrus fruits are derived. Learn more about pomelos.

No. While grapefruit is a hybrid between pomelo and sweet orange, pomelos are a distinct species. Pomelos are significantly larger, have thicker pith, and tend to be sweeter and less bitter than grapefruit. See how they compare.

Pomelo has a mild, sweet flavor with subtle floral notes and very little bitterness. The taste is often described as a sweeter, gentler version of grapefruit. Pink and red varieties tend to be slightly sweeter than white-fleshed types.

Pomelos typically weigh between 1 and 4 pounds (0.5-2 kg), though some can reach up to 6 pounds. They range from 6 to 10 inches in diameter, making them the largest citrus fruit. Much of their size comes from their remarkably thick pith.

Pomelos originated in Southeast Asia, particularly in modern-day Malaysia and Indonesia. They have been cultivated for thousands of years across southern China, Thailand, Vietnam, and the Philippines. Today they are also grown in California, Florida, Israel, and South Africa.

Pomelos go by many names worldwide: pummelo, pommelo, shaddock (named after Captain Shaddock who brought seeds to the Caribbean), jabong, lusho, and Chinese grapefruit. In Southeast Asia, they are known as som-o (Thai), búởi (Vietnamese), and jeruk bali (Indonesian).

Pomelos are available at most major supermarkets during peak season, and year-round at Asian grocery stores. You can also find them at specialty produce markets and some online fruit retailers. Check our buying guide for more tips.

In the United States, pomelo season runs from November through March, peaking in January and February. In Southeast Asia, pomelos are available nearly year-round with peak seasons varying by region. Imported pomelos extend availability in many markets.

Choose pomelos that feel heavy for their size, which indicates juiciness. The skin should be smooth and slightly firm with a faint floral fragrance. Avoid fruits with soft spots, blemishes, or an overly dry feel. Our buying guide has more selection tips.

Whole pomelos keep at room temperature for about a week and in the refrigerator for two to three weeks. Once peeled, store segments in an airtight container in the fridge and consume within three to four days. Their thick rind naturally extends their shelf life compared to other citrus.

In the United States, pomelos typically cost between $2 and $5 each at conventional supermarkets. Prices can be lower at Asian grocery stores and may vary by season and region. Specialty or organic varieties may cost more.

Yes, you can freeze pomelo segments for up to three months. Remove all membrane and pith before freezing, and spread segments on a parchment-lined tray before transferring to freezer bags. Frozen pomelo works best in smoothies and cooked dishes, as the texture softens after thawing.

Yes, pomelos are highly nutritious. A single pomelo provides more than 400% of the daily recommended vitamin C, plus potassium, fiber, and beneficial antioxidants like naringenin and lycopene. They are also low in calories relative to their large size. Explore the full health benefits.

One whole peeled pomelo (about 600g of edible flesh) contains roughly 230 calories. Per 100g serving, pomelo has only about 38 calories, making it one of the lowest-calorie fruits available. Most of those calories come from natural sugars and a small amount of fiber. See the full nutrition breakdown.

Pomelo has a low glycemic index (around 25-30), which means it causes a slow, gradual rise in blood sugar. Its high fiber content also helps moderate glucose absorption. However, diabetics taking certain medications should consult their doctor due to potential drug interactions. Read about pomelo and medications.

Yes, like grapefruit, pomelo contains furanocoumarins that inhibit the CYP3A4 enzyme in the liver and intestines. This can increase the blood levels of many common medications, including some statins, calcium channel blockers, and immunosuppressants. Always consult your healthcare provider if you take prescription medications. See the full list of interactions.

Pomelo contains moderate natural sugars, about 8-9 grams per 100g serving, which is comparable to oranges and lower than grapes or mangoes. Its high fiber and water content help balance the sugar impact, resulting in a low glycemic index.

Pomelo is generally safe and nutritious during pregnancy, providing excellent vitamin C and folate. However, if you are taking any medications, consult your doctor first due to potential drug interactions. As with all produce, wash the fruit thoroughly before handling.

Score the thick rind vertically in four to six sections from top to bottom, cutting only about half an inch deep. Peel away the rind and pith in sections, then separate the fruit into segments. Pull apart each segment and peel off the tough membrane to reveal the juicy flesh inside.

The peel itself is not typically eaten raw, but it has many culinary uses. In Chinese cuisine, the peel is dried, candied, or braised in savory dishes. The zest (the thin, colored outer layer) can be used like any citrus zest to add flavor to baked goods and dressings. Explore pomelo recipes.

The simplest way is to peel the fruit, separate the segments, remove the membranes, and eat the flesh fresh. Unlike grapefruit, pomelo membranes are thick and tough, so they should be removed rather than eaten. The juicy vesicles inside are tender and easy to pull apart.

Pomelo is wonderfully versatile. Use it fresh in salads (Thai pomelo salad is a classic), add it to salsas and ceviche, blend it into smoothies, or use the juice in cocktails and marinades. The peel can be candied for a sweet treat or used as a natural air freshener. Browse our recipe collection.

Yes, pomelo trees can be grown in USDA hardiness zones 9-11, which include parts of California, Florida, Texas, and Hawaii. In cooler climates, dwarf varieties can be grown in large containers and brought indoors during winter. Visit our growing guides.

Pomelos thrive in warm, subtropical to tropical climates with temperatures between 75-95°F (24-35°C). They are sensitive to frost and can be damaged at temperatures below 28°F (-2°C). They need full sun, well-draining soil, and consistent moisture. Get detailed growing information.

Grafted pomelo trees typically begin producing fruit in 3-5 years. Trees grown from seed can take 8-12 years or longer to fruit, and the fruit quality may differ from the parent tree. Grafted trees from reputable nurseries offer the best results for home growers.

Dwarf pomelo varieties can be grown indoors in large containers with adequate light. They need at least 8-10 hours of bright light (or supplemental grow lights), consistent humidity, and a container large enough for root growth. Indoor trees rarely produce full-size fruit but can yield smaller pomelos and fragrant blossoms.