Eating pomelos and peeling them properly is quite easy. Learn how to easily peel and eat the large citrus fruit.
The pomelo is a very special fruit. Above all, their origin is exciting and seems like a real fruit crossing marathon: By crossing grapefruit and tangerine, the sweet and bitter orange came about. Crossing the orange with the grapefruit (Citrus maxima) gave the grapefruit (Citrus paradisi) and when this was then crossed again with the grapefruit , the pomelo came out. The Pomelo was particularly lucky when it came to her taste heritage. In contrast to the very bitter grapefruit, it has the fruity-sweet taste of tangerine and sweet orange.
The skin of the pomelo is quite thick, which is why many people wonder what is the best way to peel and cut pomelos. We have summarized this for you below:
Eating pomelos: easily peel and cut
- First cut the skin of the pomelo in the middle of the fruit. The cut shouldn't be too deep though, as you don't want to cut right into the flesh. Only the shell is severed in this way.
- Use your fingers to gently separate the pomelo flesh from the skin. This process is called peeling. Then you can easily remove half of the shell.
- Now repeat the peeling for the other half of the pomelo.
- Now you can split the pomelo in half by simply pulling the fruit apart with your thumbs in the opening at the top.
- The white skin that surrounds the flesh of the pomelo can also be pulled off if you like. Now you can easily separate the pomelo fruit segments, remove excess skin and use the empty shells as a serving dish.
Ingredients andUsing the He althy Pomelo
The pomelo is a very he althy fruit. Especially for people who watch their daily calorie intake, the citrus fruit is a major win. With just 25 to 50 kilocalories (kcal) per 100 grams, the pomelo has an extremely low value compared to many other types of fruit. Thus, it (like the grapefruit) is a very good food during diets. The pomelo also has a high vitamin C content for citrus fruits. Potassium, magnesium and phosphate also come together in the pulp of the pomelo. It also contains so-called limonine, a natural bitter substance that has a beneficial effect on intestinal activity. Overall, the pomelo is a very he althy fruit and an alternative when you get bored with orange and grapefruit. But beware: people taking blood pressure lowering medication should not eat too much of the pulp.
Otherwise you can of course enjoy the pomelo in many different forms. One option is to incorporate the fruit into mixed fruit salads. The pomelo also cuts a fine figure as an addition to muesli and natural yoghurts. But you can also be a little more adventurous and use the pomelo in heartier dishes. Asian cuisine in particular offers many opportunities to use the flesh of the pomelo as a fruity note, especially in vegetable dishes.
Our tip: With fresh mint leaves, the pomelo tastes particularly good and refreshing - also as a homemade lemonade!
Origin and cultivation of pomelos
The citrus fruit is one of the very new breeds. It was first bred in Israel in the early 1970s. In China and Southeast Asia, however, the same breeds of grapefruit and pomelo soon emerged. After a short time, the new fruit also reached the European market. The pomelo is always conspicuous on supermarket shelves in the fruit and vegetable departments: its size, its slightly pink, light yellow to light green color and its partly pear-shaped shape distinguish it from other citrus fruits. You can usually find them in an orange net in the supermarket. To date, it is mainly grown in Israel, China, Southeast Asian countries and South Africa.
Besides thePomelo, there are other extraordinary citrus fruit types and varieties. We present some of them in our article.
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