Pomelos is characterized by its fairly thick rind and semitransparent flesh. Its flesh is also less juicy and acidic than that of other citrus fruits. The darker the flesh, the juicier the pomelo. It's important to note that pomelos also contain furanocoumarins, molecules that interact with many drugs. Ask a pharmacist or nutritionist for advice if in doubt.
There are several varieties of pomelo, offering a diversity of flavors and unique characteristics. The
honey pomelo is distinguished by its pale, yellowish flesh, offering a more pronounced sweetness than grapefruit and less acidity. It is large, very heavy and has a yellow or green skin. The
red sweetie pomelo, on the other hand, is seedless, particularly sweet and low in acidity, the result of a cross between a grapefruit and a pomelo. Its yellow skin dotted with red/pink splinters catches the eye, framing a thick, soft flesh bursting with sweet juice. A unique citrus choice, the red sweetie is the only one not native to Asia. Finally, the
green sweetie pomelo
offers a less sweet and juicy alternative, but still free of acidity. Its yellowish flesh remains consistently green, even when fully ripe.
Purchase guide
To select a juicy grapefruit, choose one with smooth, firm, shiny skin. The fruit should also be heavy and dense for its size. Note that marks on the skin do not affect the quality of the fruit.
COnsumptiOn
Once ripe, grapefruit gives off a slightly herbaceous floral fragrance. It's delicious as an aperitif, side dish or even dessert. The most common way to eat grapefruit plain is to cut it in half, but it's equally delicious brushed with butter or sugar and roasted in the oven.
storage tip
Unopened, pomelos can be stored for up to a week in a cool, dry place, or for up to 10 days in the refrigerator. Once opened, they should be eaten within 24 hours. They can also be frozen once peeled.
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