Pomelo, the giant citrus can grow to be as large as a foot diameter and weight upto 25 pounds. The rind is very thick but soft and easy to peel away. The resulting fruit is light yellow to coral-pink flesh and can vary from juicy to lsightly dry and from seductively spicy-sweet to tangy and tart.
Some say the fruit tastes like a sweet, mild grapefruit but it has in fact very little or none of the common grapefruit's bitterness. The membranes of the segments are bitter and usually discarded.

EATING A POMELO.....

One way to eat the pomelo is to remove the rind, then peel the segments themselves to obtain the juice or flesh. Another way is to blend the fruit, including its white membranes, to produce a puree. Candied then dipped in chocolate, the rind makes a magnificent grapefruity confection.

WHY IS A POMELO HEALTHY?

The fruit is sodium and fat free and is a great source of vitamin potassium and vitamin C. Only a fourth of a pomelo (152 grams) provides 130 per cent of the daily recommended doses of vitamin C and has 60 calories.

WHILE BUYING, REMEMBER....

To choose a firm, heavy pomelo, with a smooth and very shiny skin. The pomelo can remain at room temperature for up to two weeks. It can maintain its freshness for three weeks when stored in the fruit drawer of the refrigerator. The juice and the zest of the pomelo can be frozen.

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