The pomelo is a citrus fruit native to Southeast Asia. It is usually pale green to yellow when ripe, with sweet white flesh and very thick pudgy rind. It is the largest citrus fruit, 15–25 cm in diameter,and usually weighing 1–2 kg. Other spellings for pomelo include pummelo, and pommelo, and other names include Chinese grapefruit, jabong, lusho fruit, pompelmous = pompous lemon and shaddock.
Food features: The tangelo is a hybrid between the pomelo and the tangerine. It has a thicker skin than a tangerine and is less sweet. It has been suggested that the orange is also a hybrid of the two fruits. Other pomelo hybrids include grapefruits and mandelos.
Place of origin: Native to Southeast Asia
Dietotherapy function: The pomelo tastes like a sweet, mild grapefruit, though the typical pomelo is much larger in size than the grapefruit. It has very little, or none, of the common grapefruit's bitterness, but the enveloping membranous material around the segments is bitter, considered inedible, and thus usually discarded. The peel is sometimes used to make marmalade, or candied, then (sometimes) dipped in chocolate. The peel of the pomelo is also used in Chinese cooking. In general, citrus peel is often used in southern Chinese cuisine for flavouring, especially in sweet soup desserts.