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All About Pomelos

The pomelo is the ancestor of the grapefruit. Native to Southeast Asia, pomelo is grown today in the United States, Malaysia, Thailand, Taiwan and Fiji.


There are three varieties of pomelo: white, pink and red. The pink and red varieties are sweeter than the white, which has a slightly acidic taste. Pomelos have a very thick peel, numerous seeds, and yellow, pink or red pulp. They’re often confused with grapefruit, but have a much sweeter, less acidic flavour. Pomelos can vary from round to pear-shaped, with a rind texture from smooth to pebbly.

Tips and advice

  • Choose firm, heavy pomelos with smooth, shiny skin.
  • To make pomelos easier to eat, remove some of the peel and place the pomelo in the refrigerator. The cold temperature will cause the white pith to contract and harden, so it’s a snap to remove.
  • Wash the pomelo, cut it in segments, roast it lightly in unsalted butter, and serve seasoned with pink pepper.
  • Use half of a hollowed-out pomelo as a bowl to serve your salad. To add a little colour to the white skin, use some grenadine if you are serving a fruit salad, or a little beet juice if you are serving a vegetable salad.

Expert Tip

Pomelos can easily replace grapefruit, orange or even pineapple in many recipes.


Pomelos are available in your METRO supermarket in January and February.

Nutritional value

The pomelo is an excellent source of vitamin C. It also contains potassium and folic acid.


Pomelos will stay fresh for two weeks at room temperature and up to three weeks in the fruit drawer of your refrigerator. The juice and the zest of the pomelo can be frozen.