Fruits & Vegetables Herbs & Plants


Botanical Name:Citrus maxima (Burm.) Merr
Family: Rutaceae
Kingdom: Plantae
Order: Sapindales
Genus: Citrus
Species :C. maxima
Synonyms: Citrus grandis (L.) Osbeck, Citrus decumana L.
Common Name:Pomelo, Pummelo, Chinese grapefruit, Pommelo, Shaddock, Jambola
Dutch: Pompelmoes
French: Pomélo, Pamplemousse
German: Pompelmus, Pampelmus
Spanish: Pomelo

Chinese grapefruit, pummelo, pommelo, Lusho Fruit, jabong, shaddock, Citrus maxima (Merr., Burm. f.), also Citrus grandis (L.), is a citrus fruit.
Indigenous names include som in Thai and buoi in Vietnamese. In Burmese, the fruit is called kywègaw thee in the south and shaupann thee in upcountry. In Malay and Indonesian, it is known as limau/jeruk bali (“Balinese lime/orange”) after the island of Bali. In the Philippines, while the common name is pomelo, it is also known as suha in Tagalog and boongon in Visayan.

In Chinese, the fruit is known as yòuzi , although the same Chinese characters can also be used for the yuzu, a different species. The Japanese refer to the pomelo as buntan ( buntan) or zabon ( zabon), apparently both derived from Cantonese captain , whose name is read Sha Buntan in Japanese.

Batabi Nimbu in India and particularly in Bengal

Habitat:The pomelo is native to South-East Asia.The pomelo is native to southeastern Asia and all of Malaysia; grows wild on river banks in the Fiji and Friendly Islands. It may have been introduced into China around 100 B.C. It is much cultivated in southern China (Kwang-tung, Kwangsi and Fukien Provinces) and especially in southern Thailand on the banks to the Tha Chine River; also in Taiwan and southernmost Japan, southern India, Malaya, Indonesia, New Guinea and Tahiti.

It is grown in many eastern countries including China, Japan, India, Fiji, Malaysia, and Thailand. It is also now grown in the Caribbean and in the United States, in California and Florida. In season November through March, Pummelos are especially popular for Chinese New Year. The Chinese believe the delectable Pummelo is a sign of prosperity and good fortune – good things will happen if they eat it.

The Tree is Evergreen,grows large to midium.Large flowers of 3-7 cm in diameter, either single or in small clusters, with cream colored petals. : Pomelo has the largest leaves among all citrus.
You may click to see the picture
Pomelo fruits are pale green to yellow when ripe. Pomelo is a big citrus fruit (larger than grapefruits), 10-25 cm in diameter, with a thick spongy rind. The flesh is sweet. Pulp vesicles are large with a yellow or pink color.

Cultivation and uses:-
The Chandler is a Californian variety with a smoother skin than many other varieties. In Vietnam, a particularly well known variety called b??i N?m Roi is cultivated in the Vinh Long Province of the Mekong Delta region.

The tangelo is a hybrid between the pomelo and the tangerine. It has a thicker skin than a tangerine and is less sweet.

The pummelo is an exotic large citrus fruit that is an ancient ancestor of the common grapefruit. It is the largest of the citrus fruits with a shape that can be fairly round or slightly pointed at one end (the fruit ranges from nearly round to oblate or pear-shaped). They range from cantaloupe-size to as large as a 25-pound watermelon and have very thick, soft rind. The skin is green to yellow and slightly bumpy; flesh color ranges from pink to rose.

Like grapefruits, they can range from almost seedless to very seedy, from juicy to dry, from sweet to sour. It is sweeter than a grapefruit and can be eaten fresh, although membranes around the segments should be peeled. Pummelos commonly have 16 to 18 segments, compared to most grapefruit that have about 12 segments. Be sure to refrigerate and use quickly. Use as you would grapefruit sections. They are also good for jams, jellies, marmalades and syrups.
The pomelo tastes like a sweet, mild grapefruit – it has very little or none of the common grapefruit’s bitterness, but the membranes of the segments are bitter and usually discarded. The peel is sometimes used to make marmalade, or candied then dipped in chocolate. The peel of the pomelo is also used in Chinese cooking or candied. In general, citrus peel is often used in southern Chinese cuisine for flavouring, especially in sweet soup desserts.

The flowers of Pomelo are highly aromatic and gathered in North Vietnam for making perfume. The wood is heavy, hard, tough, fine-grained and suitable for making tool handles.

Containts:One-fourth of a Pummelo (152 grams) has 60 calories and provides 130% of the Vitamin C recommended for the day. It is sodium, fat and cholesterol free and is a source of potassium.

Medicinal Uses:
In the Philippines and Southeast Asia, decoctions of the leaves, flowers, and rind are given for their sedative effect in cases of epilepsy, chorea and convulsive coughing.
The hot leaf decoction is applied on swellings and ulcers. The fruit juice is taken as a febrifuge. The seeds are employed against coughs, dyspepsia and lumbago. Gum that exudes from declining trees is collected and taken as a cough remedy in Brazil.

In the Philippines and Southeast Asia, decoctions of the leaves, flowers, and rind are given for their sedative effect in cases of epilepsy, chorea and convulsive coughing, The hot leaf decoction is applied on swellingd and ulcers. The fruit juice is taken as a febrifuge . The sarcocarps are employed against coughs, dyspepsia and lumbago. Gum that exudes from declining trees is collected and taken as a cough remedy in Brazil . An essence prepared from the flowersis taken to overcome insomnia, also as a stomachic, and cardiac tonic. The pulp is considered an effective aid in the treatment of urinary disorders. Leaf extractions have shown antibiotic activity.

In Indian Ayurveda Pomelo is verymuch useful for vata-kaphha nashak,mild laxative,digestive,appetiser,loss of appetite,abdominal colick,worm,vomiting,nausea

Pomelo salad

1 large pomelo, 1 red chili, 1 clove garlic, 1 teaspoon honey, 1 tablespoon fish sauce, 1 stalk lemongrass, 2 limes, some fresh coriander

Peel and segment the pomelo. Crush the garlic. Slice the lemon grass (fine) and the chili. Squeeze the limes. Prepare a dressing from chili, garlic, honey, fish sauce, lemon grass and line juice. Mix this dressing in a bowl with the fruit and decorate it with fresh coriander.

Click for more Recipes of pomelo

Like that of other citrus fruits, the peel of the pummelo contains skin irritants, mainly limonene and terpene, also citral, aldehydes, geraniol, cadinene and linalool, which may cause dermatitis in individuals having excessive contact with the oil of the outer peel.
Harvesters, workers in processing factories, and housewives may develop chronic conditions on the fingers and hands.
(Morton, J. 1987. Fruits of warm climates.)

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.


2 replies on “Pomelo”

Dear Editor, Author, or persons authorized to give copyright permission.
I am writing to you to get the permission to use your articles in my book The Foodpedia Fresh Fruits and Vegetables books series and other books will follow, on the history of other items in the food world. That will help the people of the world to eat and stay Healthier.
I care and I hope you care about passing on to the new generation to stay Healthier.
I am writing these books to “give back” my knowledge to the next generation of people, all over this world. I am writing these books to educate the people about the advantages of eating “Fresh Fruits” and “Fresh Vegetables” and how they can help themselves to have a healthier body, and the foods that are not good for a healthy body.
I got your name from the website. On the Fruit you wrote about. I have your name on the information that I used, so that you will get all the credit on it. I do not want the credit for your works. You’re the one that did all the research on the food items. I have to rely on you for all this knowledge and your researchers.
I praise you for this, that is why I want you to get all the credit you put in to these articles.
I have to rely on your help to teach and training our next generation to live healthier. Then living on all this junk food and all the chemical’s they put into the foods we eat today.
That is why we are the product of this generation of obesity etc. We have to help our new generation to eat and stay healthier so they can have a better life, then being sick and overweight all the time.
The world is changing and we have to change with it NOW for our kid’s sake.
This is the 21st Century NOW, and we have to do something about it NOW!
I am on a movement (mission) of caring and share to help, not to make the same mistake this generation and our pass generations has made, to help them live healthier lives better then we did.
But I need your help to get this mission (movement) going. I need your permission to let this happen, to use your research in food, to train and educate the people of the world to eat healthier.
Remember the people will go to your website for more updates. Because you are always updating it, that I cannot do.
Can you please e-mail the permission letter to authorize me to use your articles in my books (The History of Fresh Fruits. { Foodpedia The History of Fresh Fruit }) I have about 166 chapters of some of the fresh fruit used around the world, with over 5,000 color pictures, and about 5,000 pages).
Can you please email { } with your permission to use your articles so we can help the this and the next generation to live and be healthier.
Thank You Chef Paul J. Hintersteiner
Enclosed is the website of the articles I need permission on


Hi This is the second time I am writing you to get permission to you your article(s) in my book The History of Fresh Fruit. From all over the world. Can you please send me the permission. Thank You Paul

PS: the people of the world should know this, so they can live a better and Healthier life. I am on quest to help this and the next generation. I hope you will join me on the quest. Thank You Paul

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