Paramount Citrus

The Citrus Giant

Pummelos are the largest of all citrus fruit. The Pummelo is said to be the ancestor of the grapefruit although it is much sweeter and less acidic than one. Pummelos have been a treasured food in Asia and other regions for many years. This exotic fruit is fairly round or slightly pear shaped. The yellow rind of the Pummelo is thick and spongy and the delicate flesh ranges from pink to rosy in color. The fruit generally has 11 to 18 segments, making it perfect to share!

History of the Pummelo: Its Fruitful Past?

An ancient, exotic fruit, the Pummelo most likely originated in Asia and is the ancestor of the grapefruit. It is historically found in Asia and the Pacific Islands and was brought to Barbados by Captain Shaddock in 1696. Though commonly called the Pummelo, it is also known as the Pamplemousse, Pomelo, Bali lemon, Limau besar, and, of course, Shaddock.

In 1902, the U.S. Department of Agriculture obtained several Pummelo plants from Thailand. Only one of the plants survived the trip, and it was planted in a greenhouse in Washington. The plant’s buds were sent to Florida, California, Puerto Rico, Cuba and Trinidad, but there was little enthusiasm for the fruit. In 1913, a horticulturist from the Philippine government was assigned to collect the best types of Pummelos in Thailand, of which he shipped one – the “Bangkok” type – to San Francisco. Once again, attempts to grow high quality fruit from those plants were deemed fruitless – until the buds were sent to Riverside, Calfornia, and grafted onto two grapefruit trees. Finally, one of the trees bore a very high quality fruit. Ever since, Pummelos have been successfully grown in other areas of the United States.

Choosing a Pummelo

• Select a Pummelo that is shiny and heavy in your hand.
• Make sure that the fruit is firm. Only the bottom center of the fruit should feel soft because the pulp should have opened to cause the center to hollow.
• Smell it – it should have a fragrant scent.

How to Care For and Store

Pummelos can stay fresh at room temperature for up to two weeks. If refrigerated, they can be stored for approximately three weeks, but not more than one month.

Healthy Benefits

On a diet? Look no further. The Pummelo is fat, sodium and cholesterol free. It’s also a good source of fiber which satisfies our cravings and keeps us from getting hungry later.

Heart healthy:

fat-free, saturated fat-free, cholesterol-free and sodium-free

Satisfying:

a good source of fiber – with nearly 30% of the daily recommended amount, its fiber content helps fill you up and satisfy hunger¹

Healing:

an excellent source of vitamin C to help heal wounds and keep your teeth and gums healthy² – just one medium orange provides 130% of the recommended daily value of vitamin C

¹ Copyright 1997-2007, A.D.A.M., Inc. | Search MedlinePlus® to find authoritative consumer health information

² Copyright 1997-2007, A.D.A.M., Inc. | Search MedlinePlus® to find authoritative consumer health information

Nutritional Information Panel

How to Enjoy:: Love at First Bite!

Commonly eaten fresh, much like a grapefruit, the flavor of the Pummelo is mild, sweet, and slightly acidic.

• Just like a grapefruit, the Pummelo can be eaten fresh – and it’s even sweeter!
• Dice it with other tropical fruits to make a fruit salsa.
• For a slightly different flavor, add it to smoothies instead of orange juice.
• Mix pummelo juice and pulp with soy sauce and sesame oil for a sweet and tangy sauce to eat over fish or chicken.

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