Pomelo
Whole and Cut Pink Pomelos [Chinese Grapefruit; Jabong (Hawaii); Shaddock (Caribbean); Pamplemousse (variously spelled in European countries that don't use Pomelo); Citrus maxima or Citrus grandis]

Native to Southeast Asia, the Pomelo is now grown in tropical and subtropical areas all over Asia and the Pacific Islands, as well as in California and Florida. The flesh may be pale yellow to red depending on variety (pink is currently replacing pale yellow in California) and tastes like a very mild sweet grapefruit. The rind tends to be very thick and distinctly bitter as are the membranes. It is a large fruit. The photo specimens were 5-1/2 inches diameter and they weighed a shade under 2 pounds each, but they can be over 9 inches diameter and nearly 4-1/2 pounds.

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Pomelo is most eaten raw, plain or in fruit salads of various composition. Pomelo rind is considered very good for candying and is sometimes made into marmalade.

Buying:   Pomelo are very common here in Southern California, appearing in Asian and multi-ethnic markets, and in many big chain supermarkets. They are also grown in Florida. The photo specimens were purchased from a multi-ethnic market in Los Angeles for 2018 US $0.69 / pound, but I have seen them at much higher prices.

Storing:   Handle the same as grapefruit.

Yield:   A 1 pound 14 ounce fruit yielded 15.25 ounces edible fruit and juice (51%).

Health & Nutrition   Like other citrus fruits Pomelo is very high in vitamin C, and has much lower amounts of B vitamins and minerals. Caution: Pomelo can have adverse effects in combination with some drugs. Those drugs usually warn against Grapefruit.

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