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Malaysian pomelos are large in size, averaging 15-25 centimeters in diameter, and are globular to oblate in shape. The rind is smooth, semi-firm, light green, and pebbled with many small oil glands. Underneath the surface, there is a very thick, cotton-like pith that is white, spongy, and can reach up to twelve centimeters in width. The pith is attached to light green-yellow flesh, which is divided into 9-14 segments by fibrous membranes. The flesh can be dry or very juicy, depending on the individual fruit, and also seedless to containing many seeds. Malaysian pomelos are soft and have a sweet-tart flavor with citrus notes reminiscent of grapefruit.
Seasons/Availability
Malaysian pomelos are available year-round in Malaysia and surrounding tropical regions.
Current Facts
Malaysian pomelos, botanically classified as Citrus maxima, are large fruits growing on trees that can reach over fifteen meters in height and belong to the Rutaceae family along with oranges, grapefruit, and lemons. Considered to be one of the largest fruits in the Citrus genus, there are many different varieties of pomelos found in Malaysia that are broadly labeled as Malaysian pomelo. Malaysian pomelos are predominantly used for fresh eating, favored for their light and refreshing nature, and can be utilized in both sweet and savory preparations.
Nutritional Value
Malaysian pomelos are an excellent source of calcium and vitamin C. The large fruits also contain iron, vitamins A and B, and potassium.
Applications
Malaysian pomelos are best suited for raw applications and can easily be peeled and consumed fresh out of hand, mixed with green salads, segmented and dipped in chocolate, blended into smoothies, or tossed with stir-fries for a mild citrus flavoring. Fresh slices can also be sprinkled with chile-hot sauce or sugar and consumed as a snack. It is important to note that the thick pith and membrane are not edible and must be removed prior to consumption. In addition to the flesh, the rind can be candied or boiled to make marmalade, jellies, syrups, or jams. It can also be used as a flavoring in sweet soups and desserts such as sorbet. Malaysian pomelos pair well with coconut, pineapple, papaya, mango, yogurt, peanuts, chile, basil, mint, onions, garlic, and shellfish like shrimp and scallops. They will keep up to one week when stored in the refrigerator but should be used immediately for optimum flavor.
Ethnic/Cultural Info
Pomelos are one of the most popular fruits cultivated across Malaysia and are believed to have cooling properties when consumed as a beverage. The rind, dried slices of the flesh, flowers, and leaves are also used in traditional medicine to help reduce abdominal pain, inflammation, nausea, and coughs. In addition to medicinal uses, pomelos are used for their essential oils in the rind and are used in baths for aromatherapy.
Geography/History
Pomelos are native to Southeast Asia and have been growing wild in tropical lowlands since ancient times. The fruit then spread across Asia and to other tropical regions around the world due to immigration, trade, and expeditions. In Malaysia, pomelos are predominately grown in the regions of Kedah, Johor, Melaka, Kalantan, and Perak. Today Malaysian pomelos are found growing wild and are also cultivated on a broad scale throughout Malaysia and are sold at local markets, grocers, and individual farm stands.
Malaysian pomelos are notably large fruits, averaging 15-25 centimeters in diameter, with a smooth, pebbled light green rind. Beneath the surface lies a thick, spongy white pith that can reach up to twelve centimeters wide. Their flesh, ranging from dry to juicy, is divided into 9-14 segments and can be seedless or contain numerous seeds. The fruit offers a soft texture and a sweet-tart flavor, with a citrus profile similar to grapefruit.
Malaysian Pomelo: This fruit pairs well with tropical flavors like pineapple, coconut, and mango, and also complements basil, mint, garlic, and peanuts. Its rind can be used in marmalade, syrups, or desserts, while the flesh enhances salads, stir-fries, or snacks when sprinkled with chile-hot sauce or sugar. For the best taste, store it in the refrigerator and consume within a week.
Malaysian pomelos are one of the largest fruits in the Citrus genus, scientifically named Citrus maxima. These fruits grow on trees reaching over fifteen meters tall and are part of the Rutaceae family, alongside lemons, oranges, and grapefruit. They are valued for their refreshing flavor and versatility, suitable for sweet and savory dishes. Rich in calcium, potassium, and vitamins C, A, and B, pomelos also provide essential iron.
Jeruk Bali, known as pomelo, is native to Southeast Asia. The fruit thrives in tropical lowlands and has been cultivated since ancient times, spreading across Asia and other regions via immigration, trade, and expeditions. In Malaysia, it is grown in areas like Kedah, Johor, Melaka, Kalantan, and Perak, found both in the wild and on farms, where it is sold in markets and farm stands.
Pomelos, known as jeruk bali, are widely cultivated in Malaysia and are valued for their cooling properties when made into beverages. Beyond their refreshing taste, the rind, dried flesh, flowers, and leaves are traditionally used to alleviate abdominal pain, nausea, inflammation, and coughs. Their rind contains essential oils used in aromatherapy baths, showcasing their versatility in both culinary and medicinal practices.
Malaysian pomelos are notable for their size, often reaching 15-25 centimeters in diameter, and feature smooth, light green rinds with a pebbled texture. Beneath the surface lies a spongy, white pith that can measure up to twelve centimeters thick. The flesh, which ranges from light green to yellow, is segmented into 9-14 parts and can vary in juiciness and seed content. Their flavor is sweet-tart with citrus undertones similar to grapefruit.
Malaysian pomelos are versatile and best enjoyed in raw applications. Their sweet-tart segments can be added to salads, dipped in chocolate, blended into smoothies, or tossed in stir-fries. The thick pith and membrane are inedible and must be removed. The rind can be candied, boiled for marmalade, or used in desserts like sorbet. They pair well with tropical fruits, herbs, seafood, and nuts, and stay fresh for up to one week in refrigeration.
Jeruk Bali is botanically classified as Citrus maxima and grows on trees reaching over fifteen meters tall. It belongs to the Rutaceae family, which includes oranges, grapefruits, and lemons. Known as one of the largest fruits in the Citrus genus, it is favored for its light, refreshing taste and is versatile in both sweet and savory dishes. It is also packed with calcium, vitamin C, iron, potassium, as well as vitamins A and B.
Pomelos, known as jeruk bali in some regions, are native to Southeast Asia and have thrived in tropical lowlands since ancient times. Malaysian pomelos are commonly cultivated in Kedah, Johor, Melaka, Kalantan, and Perak, but they also grow wild. These fruits have expanded globally through trade, immigration, and expeditions. Today, they are widely available in Malaysia, sold at grocers, markets, and individual farm stands.
Pomelos are widely grown in Malaysia and are cherished for their cooling effect when consumed as a drink. Beyond their food value, various parts of the pomelo, including the rind, slices, flowers, and leaves, serve medicinal purposes, aiding in the relief of abdominal pain, inflammation, nausea, and coughs. Their rind contains essential oils that are popularly used in baths for aromatherapy, offering both therapeutic and sensory benefits.
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