Natural form

A whole pomelo showing its distinctive pale green-yellow thick rind and large size.

Establishes the pomelo's unmistakable silhouette — its outsize bulk and pale, dimpled rind — so readers can identify it at a market.

Produce

Pomelo

Largest citrus fruit, with thick rind and sweet, mild flesh eaten fresh or in salads.

The pomelo is the largest of the citrus fruits, with a very thick pale rind and pith surrounding firm, juicy segments that are sweet and only mildly tart. The flesh is eaten fresh, segmented into Southeast Asian salads like yam som-o, or added to desserts. It is an ancestor of the grapefruit.

The pomelo (Citrus maxima) is the largest citrus fruit in the world, ranging from 15–30 cm in diameter and typically weighing 1–4.5 kg, though specimens can reach 7 kg. Native to Southeast Asia and the Malay Peninsula, it is one of the three ancestral species of modern citrus, serving as one parent of the grapefruit (crossed with mandarin). The fruit features a thick rind—1–4 cm of yellow to green-yellow pith surrounding 13–18 large, easily separated segments. The flesh ranges from white to pale yellow, pink, or red depending on variety, offering a mild, sweet, low-acid flavor with subtle citrus notes that makes it far more approachable than its bitter relatives. The thick rind and substantial pith (up to 60% of the fruit) are inedible but contain valuable citrus oils prized in perfumery. In Buddhist cuisine across Thailand and Vietnam, the peeled and segmented pomelo holds sacred significance, often presented as offerings at family altars.

Measured in: piece
Storage: Fridge

Types & varieties

Chandler

Large, smooth rind; pink to red flesh; most common in U.S. markets

Hirado Buntan

Japanese variety; yellow rind, pink flesh; very sweet

Kao Phuang

Thai variety; greenish skin, sweet white flesh, fewer membranes

Kao Pan

Thai white-fleshed variety; highly aromatic

Tahitian

Greenish-yellow rind, pale flesh; less bitter pith

Marsh

Seedless variety; white flesh, mild flavor

Rayada

Seedy variety; common in Florida

Siamese Sweet

Thai variety; thin rind, sweet white flesh

Selecting and Storing

Choose pomelos that feel heavy for their size—this indicates juicy flesh. The rind should be firm with a slight give when pressed, and free of soft spots or blemishes. A dull rind may signal age, while overly green coloring suggests the fruit is underripe. Avoid any fruit with visible mold or water-soaked areas. Once cut open, refrigerate peeled segments in an airtight container for up to 5 days. Whole fruit keeps 2–4 weeks at room temperature and up to 6 weeks in the refrigerator.

Weight is the best indicator of juice content—pick the heaviest fruit at the display
Greenish skin is acceptable for some varieties but may indicate underripe fruit
Separate segments before freezing; frozen segments lose texture but work well in smoothies

The Pomelo's Role in Citrus History

As one of the three founding species of modern citrus cultivation (along with mandarin and citron), the pomelo's importance extends far beyond its own culinary uses. It is the direct parent of the grapefruit, created through hybridization with the mandarin. The thick rind and substantial pith that characterize the pomelo are genetic traits it passed to its offspring, distinguishing grapefruit from other citrus. Understanding this ancestry explains why grapefruit tastes more like pomelo than like the sweet mandarin, and why both fruits share that characteristic bitterness in the membrane and pith.

Pomelo × Mandarin = Grapefruit
The thick rind is a dominant genetic trait—grapefruit inherited it from its pomelo parent
Unlike mandarin-derived citruses, pomelo and its hybrids require more aggressive pith removal

Common uses

Eaten fresh as a snack or dessert, segmented and membrane-freeAdded to fruit salads and composed citrus platesSegments tossed into green salads for brightness and textural contrastUsed in ceviche and raw fish preparationsCandied or made into marmalade and preservesJuiced for cocktails, vinaigrettes, and marinadesPaired with seafood, especially shrimp and scallopsFeatured in Southeast Asian salads such as Thai yam som-oAdded to grain bowls and poke for contrast and acidityZested for citrus flavor in baking and dessertsInfused into syrups for cocktails and mocktails

Tips & pitfalls

Cut off both ends before scoring the rind vertically; the thick skin separates easily from the flesh once the ends are removed
Remove every trace of the bitter white pith and the translucent membrane surrounding each segment—these are inedible and unpleasant
Use your fingers to pop segments free rather than cutting them with a knife—this causes less bruising and yields cleaner results
Select fruit that feels heavy for its size, indicating juicy flesh; this is the single most reliable quality indicator
Avoid fruit with soft spots, overly green coloring (may be underripe), or a dull rind (suggests age)
Refrigerate peeled segments in an airtight container for up to 5 days
Separate segments before freezing; frozen segments lose texture but work well in smoothies
The juice stains—use caution around light fabrics and work surfaces
Do not confuse with grapefruit: pomelo is sweeter, less acidic, has a thicker rind, and larger flesh cells

Nutrition

38kcal

Energy

159 kJ · per 100 g

Where the calories come from

Protein 7%Carbs 92%Fat 1%

Protein

0.8g

2% DV

Carbs

9.6g

3% DV

Fat

0% DV

Fiber

4% DV

Sodium

1mg

0% DV

Notable micronutrients

Vitamin C68% DV

Potassium5% DV

Thiamin (B1)3% DV

Riboflavin (B2)2% DV

Vitamin B62% DV

Niacin (B3)1% DV

Source · USDA FoodData Central · Pummelo, raw

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In the shops

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Good to know

Scientific name: Citrus maxima (Citrus grandis)
Origin: Southeast Asia and the Malay Peninsula
Peak season: December through March in the Northern Hemisphere
Typical weight: 1–4.5 kg (2–10 lbs); can reach 7 kg (15 lbs)
Flavor profile: Sweet, mild, low-acid; less bitter than grapefruit; subtle citrus notes
Edible yield: Approximately 40% of total weight (a 1-kg fruit yields 400–500 g flesh)
Shelf life: 2–4 weeks at room temperature; up to 6 weeks refrigerated
Also called: Pummelo, shaddock, Chinese grapefruit, jabong

Substitutes

Grapefruit — Closest substitute; more acidic and slightly bitter; reduce sugar if using in place of pomelo
Oranges — Milder citrus flavor; different texture but workable in fresh applications
UGLI fruit — A Jamaican citrus hybrid of grapefruit and orange; similar size and sweet-tart balance
Pink grapefruit + simple syrup — Approximates the sweetness of red-fleshed pomelo varieties

Pairs with

Shrimp and prawnsCoconutChilesMint and basilFish sauce AvocadoEndive and radicchioGingerAlmonds and pistachiosHoney and cardamom

Also called

Pamplemousse · Pummelo · Shaddock