Region of Origin
Commodity:
Pummelo
Description & Origin
The pummelo (sometimes spelled ‘pomelo) is botanically known as citrus maxima or citrus grandis. Its common name derives from the Dutch word “pompelmoes” which loosely translates to grapefruit. The pummelo is believed to be the ancestor of the modern grapefruit. It first originated in Southeast Asia, and was likely brought to China around 100 BC. They later spread throughout the region, eventually...
Other Names
Pomelo, Shaddock, Yòu Zi (Mandarin), Jau (Cantonese), Bưởi (Vietnamese), Limau Abong (Malay), Suha (Tagalog), Pompelmoes (Dutch), Pomélo (French)
Health Benefits & Nutrition
In traditional medicine, pummelos have been used to treat coughs, digestive problems, and fevers. In the Philippines and Southeast Asia, the leaves, flowers, and rind of the pummelo plant have been used for their sedative effects in cases of epilepsy and convulsive coughing. The pummelo leaf has also been used as an application on swellings and ulcers.
Our Varieties
Pummelo Chandler
Description
The Chandler pummelo is a hybrid of Siamese Pink pummelo and Siamese Sweet pummelo produced by the breeding program at the Citrus Research Center in Riverside, CA. The fruit is medium-to-large in size with a thick, smooth rind that ripens to yellow and occasionally reveals splotches of pink. Its flesh is pale to dark pink with a texture that is firm but succulent. The flavor is sweet with moderate acidity.
Variety Tips & Tricks
Pummelo segments are quite large, and while the sacs of each segment are full of juice, they appear “dry.” The segments can be flaked apart into salads and offer a satisfyingly crunchy texture to dishes.
Commercial Availability (Grown for the US Market)
Pummelo Starburst
Description
Starburst pummelo is a variety from Florida that is large and round in shape. The fruit has a predominantly yellow rind and a deep pink to red flesh that is sweet and juicy. Starburst pummelos are significantly less acidic than a standard grapefruit.
Variety Tips & Tricks
Pummelo segments are quite large, and while the sacs of each segment are full of juice, they appear “dry.” The segments can be flaked apart into salads and offer a satisfyingly crunchy texture to dishes.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Pummelos are hugely popular as a fresh-eating snack in Asia. They are also widely used in Southeast Asian cuisine and are found in dishes like yum som-o, a Thai salad where pummelo segments are torn and tossed with ingredients like shredded coconut, lemongrass, cilantro leaves, and chiles.
Flavor Pairings
Seafood, Chicken, Coconut, Papaya, Pineapple, Mango, Lime, Lemon, Lemongrass, Cilantro, Mint, Basil, Chile Peppers, Carrots, Radishes, Onions, Peanuts
How to Store & Use in the Kitchen
Pummelos have thick skin, so they store well. Place pummelos in a dry, cool place on the countertop, or in the refrigerator for extended storage.
The thick outer skin and pith should be scored on the top and bottom and then pried off. The large segments with thick juice sacs can be torn out of the walls by hand.
Fight Food Waste Tips for root to stem cooking
The fruit’s thick, dense white pith (between the outer peel and inner “fluff”) is often candied or even braised in China and SE Asia. If the variety does not have thick enough pith, the peel itself can be candied or made into marmalade!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
45-50°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes – the fruit may display brown discoloration of skin or speed decay if stored below 45°F.
RELATIVE HUMIDITY:
85-95%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-Medium
ETHYLENE RECOMMENDATIONS:
Store in a well-ventilated location away from ethylene-producing fruits and ripening rooms.
RIPENS AFTER HARVEST:
No
PROFESSIONAL RIPENING RECOMMENDED:
No – not necessary.
Quality Assessment
Depending on the variety, pummelo should have a yellow or green rind (some varieties have green rinds even when fully ripe). The fruit should be round to squat and pear-shaped with a smooth peel and no blatant exterior defects. They should feel heavy and firm. There should be little to no surface bruising, no decay, and no unusual moisture or foreign specimen on the peel.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, pummelo may last between 28 and 42 days.