Don’t be intimidated by the pomelo; this super-sized citrus is one of the most under-appreciated products from Oahu’s local farmers. Once you cut through that distinctly thick textured rind, pomelos are like a mild version of grapefruit: they’re sweet, but don’t have the bitter taste of other citrus fruits.
The largest citrus fruit, the pomelo tastes like a sweeter, milder grapefruit. Peeling through its thick skin and separating the pinkish-yellow segments from the membrane is a bit time-consuming but well worth it. Use your fingers and a paring knife and let yourself savor a few juicy bites along the way. And save the peel, which is delicious candied or made into marmalade. The fruit is commonly used in salads, cakes, jams, jellies, cocktails or to garnish food dishes.
Pomelo is tasty as is or sprinkled with salt and ground chile—a popular Southeast Asian snack.
In addition to chile, pomelo pairs well with herbs like cilantro, mint, and basil; tropical fruits such as pineapple, coconut, and mango; spring vegetables, including carrots, radishes, and onions; and shellfish like scallops and shrimp.
Look for pale green to yellow fruits that feel firm and heavy for their size. Blemishes are okay, but void soft fruits with dull color, ones that look dried out, or give easily to pressure. Stored in the refrigerator, pomelos can last up to a week.
Farms that grow Pomelo
- Ironwood Ranch
- Pomelo Couscous
- Pomelo-Orange Smoothie