The beautiful pomelo – one of the core four citrus species that the citrus taxonomy was developed from – is most commonly compared to the grapefruit, though it’s typically larger and more mild and sweet in flavor. You’ll find the meat range from pale green or yellow to a sweet pink in color. There are two types of varieties – the pinker the flesh, the more sour the flavor.
Wikipedia describes some cultural uses of the flesh and rind: The peel is sometimes used to make marmalade, can be candied, and is sometimes dipped in chocolate. In Brazil, the thick skin is often used for making a sweet conserve, while the spongy pith of the rind is discarded. In Sri Lanka, it is often eaten as a dessert, either raw or sprinkled with sugar. Occasionally some Asian fat-heavy dishes use sliced pre-soaked pith to absorb the sauce and fat for eating.
Wash, cut and eat! Similar to grapefruit, try cutting it in half, adding a little salt or sugar and scooping the fruit out with a spoon. You can also remove the peel and add the sliced fruit to salsas or salads.
Farms that Grow Pomelo
Kahumana Organic Farm and Cafe