The Pomelo

Also known as the Pummelo, Bali lemon, Limau besar, Buoi, shaddock, etc...




The pomelo is a citrus fruit, originating in Asia, and just a liiiiiiiiittle bit larger than your typical oranges. The pomelos that I have seen are about double the size of a regular grapefruit. They have ridiculously thick skin and an incredibly juicy and tasty interior.

Like a grapefuit, the color of the fruit inside varies; some are more greeny/yellow and some are more pink/red. I've heard that the pink ones are sweeter, but I haven't tried them myself yet so I can't really compare!




This fruit is great to test if you have a couple hours to waste or just want to spend a little quality time with the kids. You need to be prepared, especially the first time, for how long peeling this citrus will take.

I would suggest watching a few instructional videos to figure out a plan of attack. Merely clawing at it will take you hours. Obviously I should have done a little research BEFORE I undertook this particular adventure.

Peeling Method 1: (Note the music can be a little loud, you may want to turn it down.)

Peeling Method 2:

Note: The rind is bitter. Do not give into any temptations involving peeling the pomelo with your teeth. Please....

If you've peeled your first Pomelo and you're feeling rather confidant, why not take it to the next level and turn this unsuspecting fruit into a work of art!

Now, even though they remove it in the videos before eating it, the inner skin of the pomelo is what is supposed to contain the most nutrition; so if you really want to get the most out of it - eat the inner skin. The pomello is used in a variety of recipies for adding flavor to the food. If you are loath to toss the rind once it is peeled, then don't! Do a little research and you'll find a way to use up the whole thing. I've even heard of people cooking cornish hens inside a pomelo...

If you're interested in something sweet, check out this recipe for candied pomelo rind.

Thanks for stopping by -- see you soon!

Photos courtesy of John Loo. 

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