Mato Buntan Pomelos
Inventory, cs : 0
The Mato Buntan variety is on the medium to large end of pomelo sizes. It is obovoid or pear shaped and light-yellow with a coarse skin. Inside, the flesh is yellow-green when ripe and fairly seedy. It is less juicy than some pomelos, with a sweet and sometimes faintly bitter or acidic taste.
The Mato Buntan pomelo is available mid-winter through spring.
Pomelos are a type of citrus that is very large, two to three pounds on average. They are one of the parents of grapefruits, and are increasing in popularity in North America. The Mato Buntan pomelo, or Citrus maxima 'Mato Buntan,' is an eastern Asian variety that is popular in Japan and Taiwan.
Pomelos are an excellent source of Vitamin C. One cup of fruit has almost two hundred percent of the daily recommended amount of Vitamin C. It is also a source of potassium and dietary fiber, and is low in calories and other nutrients.
Pomelos are most often eaten fresh, like a grapefruit—slice them into sections, peel them into segments, or cut them in half and scoop out the flesh. They can also be squeezed into juice or made into james, jellies, and desserts. When cooking, pomelos make a nice addition to salads, or seafood or chicken dishes. They work well with herbs like mint and chili pepper, and other tropical fruits such as mangos and pineapple. Mato Buntan pomelos that are heavy will have the most juice. They can be stored for two weeks on the counter and several weeks in the refrigerator.
Pomelos are more than just a healthy and delicious citrus. They feature in Chinese and southeast Asian Lunar New Year celebrations. Various parts of the pomelo plant are also sometimes used medicinally to treat a variety of ailments from lung problems to ulcers.
The various names for pomelos trace out the fruit's history. Their names include Jabong, Chinese grapefruit, and Shaddock. Pomelos are native to southeastern Asia, where they still grow wildly and abundantly. They were then brought to China and possibly introduced to the western hemisphere by Captain Shaddock in the 1600s. Mato Buntan pomelos specifically are thought to have been brought from southern China to Taiwan around 1700, and then made their way to Japan.