Be A Pomelo Pro! Get the Most Out of This Winter Citrus Fruit

This fruit resembles the grapefruit quite a bit. But did you know that the pomelo is an original non-hybrid citrus variety that is utilised to grow other fruit kinds? On the contrary, grapefruit is a sweet orange and pomelo hybrid.

Its taste profile has a distinct sweet and tangy flavour with a subtle floral scent. Pomelos don't have an acidic flavour. When compared to oranges, tangerines, and grapefruit, they have the least acid. However, they don't produce as much juice as other citrus fruits.

A pomelo's peel can be as thick as two inches. Slice off the pomelo's stem end with a sharp knife. It will provide a stable base. As you would with an orange, keep trimming the fruit's rind away from the edge. The pomelo can alternatively be cut in half horizontally, and each half scooped out with a spoon.

Their hues range from pale yellow to dark green. Depending on how they have grown, they can be totally spherical or have a pear shape. The inner part can be white, vibrant orange, or peachy pink. Avoid those whose outer skin has dried out. The ripest fruit is a hefty, grassy-smelling pomelo; choose that one.

A pomelo can make a salad more vibrant. If you enjoy a grilled grapefruit for breakfast, try pomelo instead. Make sure to place a pomelo under the broiler for a few seconds to caramelise. Prolonged exposure will turn the juice bitter. Pomelo also makes a refreshing beverage. In Thailand, it is served with salt and a dash of chilli powder.