Pomelo in our A-Z - Cooking Index
The pomelo, is a citrus fruit, usually a pale green to yellow when ripe.
Chinese cooks use the pomelo in various foods, but primarily for desserts. The rind can be candied or is used in dessert soups. The peel may be used to add flavor to main courses. The British export the pomelo and use the peels in marmalade.
The pulp colour ranges between clear pale yellow to pink to red, and tastes like a sweet, mild grapefruit - it has very little or none of the common grapefruit's bitterness, but the membranes of the segments are bitter and usually discarded.
The pomelo is native to Southeast Asia, and grows wild on river banks in Fiji, Tonga, and Hawaii.
In Vietnam, people gather the luscious blooms of the pomelo to make perfume.