Pomelo

Pomelo is the largest of the citrus fruits.  Pomelo trees are native to Southeast Asia and Malaysia, but are cultivated in China, Thailand and elsewhere.  Pomelo is commercially grown in California and Florida.  Related to grapefruit but sweeter, pomelo is generally larger, too--sometimes as large as a watermelon.  The rind is thicker than that of a grapefruit, with a greenish-yellow hue, enclosing flesh that varies in shades of pink. 

Pomelo is an incredibly fragrant and delicious fruit.  The rind can be candied (in which case it is called “succade”) and used in marmalades, or it can be used raw as a zest in fruit soups.  The fragrance of this fruit is so lovely that the Vietnamese use pomelo blossoms in making perfume.  The fruit can, of course be enjoyed raw, like a grapefruit.  In Asian cuisine, pomelo is used in fish and rice dishes along with spices and nuts to create complex savory dishes.  Pomelo can also be made into a delicious dried snack to be eaten alone or in a blend, as in a trail mix.

Like many citrus fruits, pomelo is an excellent source of vitamin C.